"Bloody good steaks" are what The Steakout does best. If a flame-grilled feast of meaty indulgence gets your mouth watering, this Sans Souci steakhouse seems like the suitable setting for such an experience. Garnering popularity in the local community, The Steakout has a classy yet unpretentious attitude reflected in its warm brick-walled interiors lined by comfortable, red padded seating around crisp white tables. In the kitchen, head chef Jason Borg's team use MSA Heritage Premium steaks and Angus grain-fed beef to work wonders with prime meats. Chef's specialties include the sizzling chateaubriand grill plate and the jumbo rack of USA ribs, although you can be just as satiated by a seafood, risotto, burger, kebab or salad dish. While BYO is available, it's well worth considering the myriad Australian and New Zealand wine offerings The Steakout presents.
Adam Bub
Open
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Breakfast
Lunch
Dinner
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Late
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Mon-Thu 6pm-10.30pm Fri-Sat 6pm-11pm
Modern Australian and Steak
Signature dish: Sizzling Chateaubriand Angus grain-fed to share - New York cut, served on a sizzling grill plate with extras
Entree: $12.90-$14.90
Mains: $15-$71
Dessert: $11.50-$12.90
Payment accepted: MasterCard, Visa, Diners Club, American Express and EFTPOS
Licensed. Wine is available by the glass. BYO (wine only) $7 corkage per bottle.
Children's menu
This venue accepts bookings. It is advisable to make a reservation ahead of time. Group bookings are supported. Lunch bookings available for large groups
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