Rib eye on the bone

Nolan's private selection; This Brekky Creek favourite, individually selected Bos Indicus and European cattle is grain finished for 70+ days on a specially blended three cereal grain diet, producing tender beef. Tender-stretched for superior eating quality. "KING OF BEEF"

Rump

Brekky creek platinum premium; Robust, full-flavoured steak aged for perfection for up to 8 weeks, the Angus cattle are finished on 180 days grain on the Yarranbrook Feedlot in the Darling Downs region. "The cattleman's favourite"

T-bone

Nolan's Private Selection; Individually selected Bos Indicus and European cattle, grain fed for 70+ days on a specially blended three cereal diet, producing a tender beef. Tender-stretched for superior eating quality. "Succulent beef"

Rib fillet

Brekky Creek Platinum Premium; This full-bodied, succulent prime rib fillet is produced from cattle that have been finished on grain for 100+ days. "mouth watering"

Eye fillet

Brekky Creek Platinum Premium; Sourced from cattle raised in south-east queensland this cut of beef is best described as naturally lean and Tender. "brekky creek classic"

Petite eye fillet

Brekky Creek Platinum Premium; A smaller, more delicate portion of the larger eye fillet. Enjoy the natural flavour, tenderness and healthy lean Attributes. "a lighter choice"

Fillet mignon

Brekky Creek Platinum Premium; This classic favourite tender fillet steak is encased in a bacon wrap and char grilled to perfection to capture a Smokey hickory aroma. "tantalise your tastebuds"

Wagyu rump

Brekky Creek Platinum Premium; Well known for its exceptional flavour and medium level (score 2+) marbling. Produced on the darling downs and Grain finished for over 300 days, this is a must for true steak lovers. "experience the flavour"

Wagyu striploin

Graziers Australian Beef Wagyu; With its marbling score 5+ this sought after delicacy produced on the darling downs has an extraordinary depth of Flavour and exquisite texture. A dining experience second to none. "tastiest name in beef"

Porterhouse

Graziers Australian Beef; Bred to deliver a smooth, close-grained texture providing tenderness and flavour, enhanced by its ageing. "a Taste sensation"

Petite eye fillet & lobster

1/2 WA lobster in a cheesy mornay sauce served with Petite Eye fillet, salad and potato rosti

*Grain fed rib fillet & chilli mud crab

Spicy thai chilli 1/2 Australian Mud Crab served with a Rib Fillet, salad and chips

Black angus mb2+ rump & garlic bug

Fresh Moreton Bay bug grilled in garlic butter, served with MB 2+ Black Angus Rump steak, salad and chips

Black angus mb2+ porterhouse & kilpatrick

Kilpatrick oysters (4) served with a Black Angus Porterhouse steak, salad and potato rosti

*60 day dry aged king rib on the bone & mooloolaba prawns

Mooloolaba prawns in a creamy garlic sauce served on a Dry Aged King Rib on the Bone with salad and chips

Garlic bread

To share; Traditional garlic bread, lightly toasted until golden brown

Cheesy garlic & herb pizza bread

To share; 10" pizza bread topped with garlic & herb butter baked with three cheeses

Oysters - natural

1/2Doz / 1Dozen; Chilled fresh seasonal oysters with lemon and cocktail sauce

Oysters - kilpatrick

1/2Doz / 1Dozen; Fresh oysters topped with bacon, worcestershire and BBQ Sauce

Panko crumbed calamari

Entree / Main; Flash fried calamari in a panko crumb with dill & lime aioli

"Beer off the wood" prawns

Tiger prawns dipped in our "Beer off the Wood" batter, served with honey & sesame sauce

Asian BBQ chicken spring rolls

Homemade Asian BBQ spring rolls served with sweet soy & orange dipping sauce

Tastes of the creek

Fresh Australian seafood platter of 1/2 Moreton Bay bug, 1/2 WA lobster, 4 Gold Coast prawns and seasonal oysters, served with condiments

W.A lobster

Whole / Half; Chilled WA lobster served cut with salad greens, lemon and cocktail sauce

Fresh mud crab

Whole / Half; Chilled mud crab served with salad greens, lemon and cocktail sauce

Bucket of prawns

Bucket of fresh Gold Coast prawns (10) served with lemon and cocktail sauce

Bowl of chips

Creek's own sauces

Extra Bowl Mushroom, Chilli, Pepper, Bacon Sauce or Sour Cream

Marinated pork spare ribs

Texas style pork ribs marinated and slow cooked, finished with smoky BBQ sauce and served with our traditional coleslaw and Idaho potato with sour cream

Fresh australian barramundi

Barramundi fillets oven baked in lemon butter, served on fragrant jasmine rice with an asian salad dressed with sweet soy dressing

Beer off the wood snapper

Snapper fillets coated in our own "Beer off the Wood" batter served with salad and chips and caper & lime sauce

Creek lamb bangers and mash

Gourmet lamb & rosemary sausages served on creamy mash potato and salad, with red wine & onion gravy

Herb and parmesan chicken Parmigiana

Tender chicken breast crusted in a herb & parmesan crumb topped with bacon, napoli sauce and a three cheese mix, served with salad and chips

Homemade vegetarian lasagne

Honey pumpkin, ricotta, zucchini, buttered leeks, baby spinach, sun dried tomatoes between layers of napoli sauce topped with three cheeses served with salad and chips

Baby whiting salad

Crisp lettuce mix, sun dried tomatoes, mango slices, fetta cheese, red onion and pine nuts topped with crumbed whiting and dill & lime aioli

Creek caesar salad

Crisp cos lettuce, bacon croutons and shaved parmesan tossed in our famous caesar dressing (anchovies optional)

Add chicken

Mini Rib Fillet

Crumbed Whiting fillet

Country Chicken Tenders

Mini Cheeseburger (no salad)

Garlic bread

Traditional garlic bread, lightly toasted until golden brown

Pumpkin & parmesan sourdough cob

Oven baked cob served hot with chef’s selection of butters

Oysters natural

Chilled fresh seasonal oysters with lemon & cocktail sauce; ½ dozen / 1 dozen

Oysters kilpatrick

Freshly shucked oysters topped with bacon, Worcestershire & BBQ sauce; ½ dozen / 1 dozen

Chilli & lemon myrtle salt chicken wings

Chicken wings steamed & tossed through a spicy mix then flash fried, served on glass noodles with a nam jim sauce

“Beer off the wood” prawns

Tiger prawns coated in our tasty “Beer off the Wood” batter served with honey aioli & salad greens

Thai fish patties

Homemade Thai fish patties pan fried & served with a lemongrass, coriander, ginger & chili sauce & a green papaya salad

Spanish chorizo balls

Chorizo stuffed potato balls rolled in bread crumbs & flash fried topped with a spicy capsicum sauce served on rice

Mushroom & haloumi stack

Field mushrooms layered in between grilled haloumi, cranberry glaze, caramelized onion & sautéed oregano mushrooms

Tastes of the creek

Fresh Australian seafood platter of ½ Moreton Bay bug, ½ Wa lobster, 4 Gold Cast prawns & 4 seasonal oysters served with condiments

Western australia lobster

Chilled WA lobster served cut with salad greens, lemon & cocktail sauce; ½ / Whole

Bucket of prawns

Bucket of fresh Gold Coast prawns (10) served with lemon & cocktail sauce

Oysters natural

Chilled fresh seasonal oysters with lemon & cocktail sauce; ½ dozen / 1 dozen

Eye fillet & lobster mornay

½ WA Lobster in a cheesy mornay sauce served with petite eye fillet, chips & salad

Grain fed rib fillet & seasonal chilli crab

Spicy chili & tomato ½ Australian crab served piping hot with a rib fillet, chips & salad

Nolan’s rib on the bone & prawns

Mooloolaba prawns in a creamy garlic sauce served on a rib on the bone with chips & salad

Black angus rump & garlic bug

Fresh Moreton Bay bug grille in garlic butter served with a rump steak, chips & salad

Black angus porterhouse & kilpatrick

Kilpatrick oysters (4) served with a black angus porterhouse steak chips & salad

The creek

Eye fillet resting on a crispy potato rosti & broccolini served with ½ Moreton Bay bug, Queensland prawns, & Hervey Bay scallops tossed through a rich garlic, white wine & dill cream sauce

Beer of the wood beef ribs

Slow beer braised meaty beef ribs smothered in a sticky beer & sesame sauce, served on a bed of jasmine rice & salad

Moroccan braised lamb shanks

Tender lamb shanks slow cooked with dates, almonds & apricots in a rich red wine sauce served on a bed of cous cous & asparagus

Beer off the wood snapper

A light & crispy tempura batter with a hint of beer coats fresh snapper fillets with lime aioli, fresh garden salad & chips

Cornfed chicken & scallops

Pan seared skin on corn fed chicken supreme served on kipfler potatoes, golden shallots & broccolini topped with scallops in a pesto & lemon cream sauce

Dukkah spiced kangaroo

Pan seared kangaroo dusted with dukkah, served on sweet potato mash, bok choy & topped with a tomato chutney & drizzled with “Beer off the Wood” jus

Fresh fish of the day market price

Please refer to our friendly staff for today’s catch

Haloumi & baby spinach salad

Grilled haloumi cheese, roasted roma tomatoes, baby spinach, rocket, pecans & roasted balsamic onions dressed with a honey mustard vinaigrette

Brekky creek lamb bangers & mash

Thick lamb & rosemary sausages on mustard mash potato, green beans, roasted roma tomato topped with a red onion jam & “Beer off the Wood” jus

Lobster mornay

WA Lobster topped with cheesy mornay sauce with chips & salad; ½ / Whole

Baby whiting salad

Crisp lettuce mix, sundried tomatoes, mango slices, feta cheese, red onion and pine nuts topped with crumbed whiting fillets and a dill & lime aioli

1-15 days

In the first 15 days the beef starts to form a crust on the outside which locks in the flavour.

16-30 days

The ageing process is well under way with the enzymes breaking down the muscle fibres and the crust on the beef is now discoloured slightly.

31-45 days

The outer crust of the beef is a lot dryer and distinctly more discolored: at this stage of the process the inside of the meat is reaching its optimum flavour and tenderness.

46-60 days

Flavour has intensified and the tenderness is maximized. The outer crust is then fully trimmed and cut into steaks ready for the customer to enjoy.

Dry aged rib eye on the bone

60 day dry aged on premise to Brekky Creek specifications to maximize full flavour “King of Beef”

Rib eye on the bone-nolans private selection

A Brekky Creek favourite. Individually selected Bos Indicus & European cattle, grain finished for 70+ days on a specially blended three cereal grain diet, producing a tender beef. Tender –stretched for superior eating quality “Tender Quality Beef”

Black angus rump-brekky creek platinum premium

A robust full flavored steak, aged for perfection up 8 weeks. The Angus cattle are finished on 180 days grain on the Yarranbrook Feedlot in the Darling Downs region “Tender Quality Beef”

Spanish spiced rump-brekky creek platinum premium

Lightly dusted with Spanish spices. A robust full flavored steak, aged for 8 weeks. The Angus cattle are finished on 180 days grain on the Yarran brook feedlot. We recommend our chili sauce with this meal “The Spanish Special”

T-bone-nolans private selection

Individually selected Bos indicus & European cattle, grain finished for 70+ days on a specially blended three cereal grain diet, producing a tender beef. Tender –stretched for superior quality. “Succulent Beef”

Rib –fillet-brekky creek platinum premium

This full- bodied, succulent primo rib fillet is produced from cattle that have been finished on grain for 100+ days “Mouth Watering Satisfaction”

Eye fillet-brekky creek platinum premium

Sourced from grain fed cattle raised in south-east Queensland. This cut of beef is best described as naturally lean & tender “Brekky Creek Classic”

Petite eye fillet-brekky creek platinum premium

A smaller, more delicate portion of the larger eye fillet. Enjoy the natural flavour, tenderness & healthy lean attributes “A Lighter Choice”

Fillet mignon-brekky creek platinum premium

A classic tenderloin encased in bacon, char grilled to capture a smokey hickory aroma. Please note, the bacon will impart a pink tone to the steak “Tantalise Your Tastebuds”

Wagyu rump-brekky creek platinum premium

Well known for it exceptional flavour & a marbling score of 2+ Grain-finished over 300 days in the Darling Downs, a must true steak lovers “Experience the Flavour”

Wagyu striploin-graziers australian beef waygu

With its marbling score 4+, this Darling downs delicacy has an extraordinary depth of flavour & exquisite texture. Recommended cooking is medium to allow the marbling to infuse the full richness of flavour “Tastiest Name In Beef”

Porterhouse-graziers australian beef

The Angus bred cut delivers a smooth, close-grained texture providing tenderness & flavor & enhancing its ageing “A Taste Sensation”

Traditional coleslaw, garden salad or caesar salad

Accompanied by Idaho potato topped with bacon sauce or chips

The creek’s own “beer off the wood” jus

Mini rib fillet steak

Crumbed whiting fillet

Country chicken tenders

Mini cheeseburger (no salad)

Bananarama

Warm banana & macadamia pudding served with moven pick caramelata ice cream & drizzled with banana glaze & dried banana

Muddy creek

Rich chocolate mud cake served with chocolate fudge, moven pick swiss chocolate ice cream & chocolate crumble

Chocy nut

Dark chocolate, hazelnut liqueur & nougat mousse between layers of chocolate hazelnut cake served with moven pick maple walnut ice cream, chocolate fudge & sprinkled with nut toffee

Bean berry nice

Baked vanilla bean cheesecake drizzled with blueberry sauce & moven pick strawberry ice cream & fresh strawberries

Gone sour

Butter short bread tart shell filled with tangy lemon curd, topped with Italian meringue served with passion fruit sauce & moven pick passion mango sorbet

Movenpick ice cream trio

A generous scoop of caramelata, chocolate & strawberry ice creams drizzled with choc fudge & chocolate crumble with fresh strawberries