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The Food Book

An easy day at work gave me the chance to drop by the Kingsleys Steakhouse on King Street for a quick steak lunch.

The restaurant itself is tucked away on the Sussex St end of King St.  You can’t actually see the restaurant from the street so you’ll have to watch out for the big sign.

Arriving at 12pm, it was a bit early for other people to have lunch so the restaurant was empty bar 2 tables of corporate types, but it soon filled up it around 1230- 1pm.

We ordered 1 starter, 1 entree and 2 mains between the two of us which was plenty.

Starter: Chorizo with mint (~$15)

Entree: Grilled scallops with pork crackling and corn puree (~$20)

Main #1: Medium Rib Eye Steak (300gm) + red wine jus and mash (~$35)

Main #2: Surf and Turf (200gm steak + 3 grilled prawns) + hollandaise sauce and baked potato (~$39)
The highlight of the meal would definitely have been the grilled scallops – cooked to perfection and beautifully accompanied by the corn puree. The steaks themselves were also cooked really nicely (as you would expect from a steakhouse) and the prawns also seasoned very nicely.

The Kingsley MeatING


Mixed marinated olives
Vine ripened tomatoe salad, Spanish onion, capers & Buffalo mozzarella
Salt ‘n’ Pepper Calamari, lemon aioli


Grassland Pasture Fed Striploin 200g
Kidman Santa Gertrudis Rump Grain Fed 150 day Rump 300g
Barramundi Fillet, Pea Puree, Dutch Carrots, Parsley & Capers
Lemon Chicken, Pearl Couscous, Broadbeans & Asparagus

(All steaks served with your choice of chips, baked potato or mash)

Glass of Moppity Estate Shiraz – Hilltops, NSW (150ml)



Conditions apply *

* Dining offer cannot be used in conjunction with any other offer

* Dining offer is not available for groups of 10 or more

* Dinner Guests vacate table by 7.15pm to allow for 2nd Seating




Christmas Party Package

2 Course $89pp
Shared Entree/Main & 2 Hour Beverage Package


(to share)

Parma Ham, Artichokes, Radicchio & Truffle Dressing
Salt and pepper calamari with aioli and lemon
Baby cos, Poached Saffron Pears & Pecorino


(choice of 3)

200g Grassland Premium Fed Sirlion
300g Kidman Grain Fed Angus Rump
160g Riverina Pasture Fed Eye Fillet
(all steaks served with red wine jus and a choice of chips or baked potato)
Roasted Barramundi, Pea &  Horseradish puree, roast Dutch Carrots, Parsley, Shallot & Caper Salad


Garden Salad with house dressing

DESSERT – ADDITIONAL $10 per person

Rhubarb & Custard Tart, Compressed Apple, Vanilla Cream
Salted Caramel Brulee, Corn Bread

CHEESE – ADDITONAL $10 per person
Selection of Cheeses, apple, walnuts, lavosh & quince paste

ADDITIONAL BEVERAGE $10 per person for every hour





Bombe Alaska, Salted Caramel, Hazelnut, Raspberry 18.00
Baked Chocolate, Candied Almonds, Vanilla Ice-Cream  18.00
Vanilla Creme Brulee, Macerated Berries, Shortbread Biscuit 18.00
Buttermilk Waffles, Rum Butterscotch, Vanilla Ice Cream 18.00
Liqueur Affogato, Espresso, Vanilla Bean Ice-Cream & Liqueur of Choice 19.00

Cheese –
Served with lavosh & quince paste
One Variety of Cheese 16.00
Two Variety of Cheese 27.00
Three Variety of Cheese 35.00


Trinity Cellars Aged Cheddar – Gippsland, Victoria – Hard – Cows Milk
The cheese is cloth matured then waxed and matured for approx 12 months. It has an extremely well balanced curd with an intense, full bodied flavour. The texture is firm
but as the cheese matures it will develop a slightly cucumber pate, this is due to the moisture loss that aging brings

Milawa Blue King Valley – Victoria, – Blue Cheese, Cows Milk
Milawa Blue – The interior is a soft ivory colour; the streaks of blue invade a rich interior which melts in the mouth. Sweet cellar aromas with a buttery finish are a feature
of this cheese. its natural rind has a rugged wrinkled appearance with various shadings of mould, the occasional pinkish yeast will occur. Milawa Blue is matured for eight to
twelve weeks.

Tarago River Tripple Cream Brie  – Gippsland, Victoria White Mould Cheese, Cows Milk
The White mould blooms on the esterior of the cheese within 10 days of production reating sharp yeasty flavours near the rind that can become slighty musty and bitter as the cheese ripens.At muturity, the chalky core softens into a rich buttery texture with a clean, yet intense creamy, yeasty and earthy flavour profile.



Riverina Grass Fed Beef, NSW
Grass Fed Beef is the healthy option. It has four times more Vitamin E than Grain Fed Beef.
It is marbled with high levels of Omega 3 fats (good fats).

Petite Fillet YG 160g 48.00
Petite Fillet Surf & Turf with Prawns 160g 56.00
Eye Fillet YG 200g 58.00
Fillet Mignon with bacon & roast garlic butter 200g 60.00


Grasslands Premium Beef – NSW
Grasslands Beef is a premium, free range beef brand that provides an exceptional quality eating experience. 24-30 Months old. Minimum MBS 2+ MSA Graded
Rib-Eye 300g 66.00
Rib-Eye Surf & Turf with Prawns 300g  72.00
Petite Sirloin YG 200g 46.00


Nolans Private Selection – Gympie S.E. QLD
Private Selection is Nolans’ premium brand of beef and is produced from grain finished yearling beef, renowned for superior eating quality.
T-Bone (MSA) 90 Day Grain Fed 500g 68.00
Kilo T-Bone (MSA) 90 Day Grain Fed 1000g 109.00


Certified Angus Beef- Wagga Wagga, NSW
Teys Certified Angus is the superior choice when it comes to Angus beef. 150 days grain fed with a MSA grading enjoy richly flavoured, tender Angus beef in every mouthful.
Angus Rump (MSA) 300g 44.00
Angus Eye Fillet (MSA) 200g 72.00
Angus Rib-Eye (MSA) 350g  72.00
Angus Rib on Bone (MSA) 650g 98.00
Angus NY Cut Striploin (MSA) 400g 76.00


Havericks Dry Aged Beef, NSW
Whole beef primals are stored for balance of time & set temperature to slowly dry the exterior & develop a nutty flavour & tenderness to the beef inside.
Dry Aged Rib on Bone Pasture Fed 400g 88.00


Jacks Creek, Northern Tablelands, NSW
Wagyu F1 Cross Rib-Eye (MBS 6+) 400 Day Grain Fed 300g 116.00


2GR Full Blood Wagyu, Mudgee, NSW
Wagyu Tri Tip (MBS 9+) 400 Day Grain Fed 240g 78.00

All steaks served with your choice of chips, baked potato, mash or garden salad


Steak Extras
Red Wine Jus 4.00
Chimmichurri 4.00
Pepper Sauce 5.00
Béarnaise Sauce 5.00
Mushroom Sauce 5.00

Blue Cheese Butter 4.00
Roast Garlic & Thyme Butter 4.00

Surf & Turf with Béarnaise Sauce 11.00



Rack of Junee Lamb, Jerusalem Artichoke, Puy Lentils, Silverbeet 48.00
Beef Wellington, Mushroom Duxelle, Pate, Paris Mash & Red Wine Jus 58.00
Pan Roasted Hiramasa Kingfish, Broccolini, Sweet Potato Puree, Cafe De Paris Butter 45.00
Aylesbury Duck Breast, Confit Potato, Beetroot Puree, Cherries, Port Jus 42.00
Ricotta Gnocchi, Roasted Cauliflower, Pine Nuts, Currants, Curry 32.00
Grilled Kangaroo Loin, Turnips, Glazed Onions, Port Jus, Horseradish Cream 48.00



Caesar Salad, Pancetta, Soft Egg, White Anchovy 16.00
Green Leaves & Herbs, House Dressing 13.00
Heirloom Tomato Salad, Buffalo Mozzarella, Aged Balsamic, Basil 16.00

Glazed Baby Carrots, Maple, Mustard, Thyme 14.00
Assorted Roast Mushrooms 14.00
Seasonal Greens, Caramelised Garlic, Almonds, Black Pepper 14.00
Onion rings 10.00
Bone Marrow, Parmesan Crust, Dijon 15.00
Peas, Speck, Baby Onions, Tarragon 14.00


Oysters grow naturally on the rocks of estuaries along the Eastern Australian
coastline, from Wingan Inlet in eastern VIC to Moreton Bay in QLD.
These native oysters are known as Sydney Rock Oysters.

Natural + Mignonette | Kilpatrick

Half DOZ 35.00
Full DOZ  66.00


Grain Bakery Sourdough Cob with salted butter 14.00
Mixed Marinated Olives 8.00
Pan-Fried Chorizo with Basil & Sherry Vinegar 14.00
Charcuterie Board: Duck Rillette, Chicken Liver Parfait, Wagyu,  42.00
Bresaola, Red Currant Relish, Sourdough


Salt Roasted Beetroot, Goats Cheese, Radicchio Aged Balsamic, Hazelnuts 22.00
Carpaccio of Pasture Fed Beef, Celeriac, Black Garlic, Shimeji Mushrooms  25.00
Prawns, Chilli, Garlic, Lemon, Parsley 24.00
Salt ‘N’ Pepper Squid, Lime Aioli, Pickled Cucumber, Toasted Sesame 22.00
Barbequed Freemantle Octopus, Peperonata, Basil 26.00
Hiramasa Kingfish Tartare, Avocado, Pickled Cucumber, Fermented Hot  25.00
Sauce, Toasted Sesame, Puffed Rice Crisps