Some things are just made to go together… bread and butter, Romeo and Juliet, cut and paste. But perhaps the greatest pairing of them all is a juicy glass of red wine with a perfectly cooked prime rib of beef.

Join us for Prime Time on Tuesdays during winter to indulge in a new expression of this A-Grade cut, matched with delicious vino from a featured winemaker each week.

Over the weeks we’ll be highlighting ribeye from different producers — grass fed, grain fed, dry-aged, wagyu and organic beef will all be featured, expertly slow roasted for 6 hours until blushing.

(From Tuesday 27 July)

Prime Rib Menu

Single serve 200g $27
Double up 400g $50
Feast 1kg $135
All served with house salad, shoestring fries, grilled broccolini and jus

Prime Time Schedule

Tuesday 27 July
Dandaragan Organic Beef – grass fed
Battles Wine

Tuesday 3 August
Jack’s Creek – 120 day grain fed Wagyu x Black Angus beef
Mon Tout Wines

Tuesday 10 August
Cape Grim Beef – Tasmanian grass fed Hereford
Higher Plane

Tuesday 17 August
Harvey Beef – Dry aged 100 day grain fed
Howard Park Wines

Tuesday 24 August
Rose Mallee – +7 Wagyu beef
Paul Nelson Wines
Please note pricing for +7 is $45 / $85 / $190

BOOK YOUR SPOT
Select Prime Time Tuesdays at time of booking