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Steak on the Menu

Our team at Capitol Bar and Grill have been hard at work perfecting the art of the ultimate steak. From the source, to the preparation, right through to the final masterpiece, our culinary experts have got it juust right.

What’s more, it looks like our team’s hard work has paid off, because we are oh so excited to announce that Capitol Bar and Grill has once again taken out the award for Canberra’s Best Steak for 2018 at the AHA Awards!

You talked and we answered, we’re getting you up close and personal with our signature steaks.

 

T-BONE “BISTECCA FIORENTINA” DRY AGED, 400G

The T-Bone Bistecca Fiorentina” Dry Aged is cut from the short loin and contains a smaller section of tenderloin.

The T-Bone we serve is dry aged in-house for a minimum of 21 days to a maximum of 28 days. Grass Fed, and from Cape Grim, North West Tasmania. This beef is guaranteed to be the best meat you will taste. The T-Bone is grilled on a wood-fired grill and served with an enticing Salsa Erbe on top.

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SIRLOIN “PEPPER STEAK”, 250G

The Sirloin “Pepper Steak” is a steak cut from the back of the animal.

Pasture fed Black Angus steak from Cape Grim is served with Peppercorn Jus with cognac base, then garnished with watercress salad.

THE QT RIB EYE 100% BLACK ANGUS, 320G

A Rib Eye is a beef steak sliced from the rib primal of a beef animal, with rib bone – also known as Scotch Fillet.

The QT Rib Eye is a thick and juicy Rib Eye steak from Darling Downs in QLD exclusively Sourced for Capitol Bar and Grill. Served with Old School Tarragon Béarnaise Sauce, Sweet Potato, Black Sesame & Lemon Salted Fries this one is sure to please any steak aficionado.

“I ONLY HAVE A MINUTE STEAK” RIB EYE, 180G

Grain Fed, and 100% Black Angus, the “I only have a Minute Steak” is a small steak cooked to pink then served with anchovy butter, watercress, shallots and a horseradish salad with shoestring fries on side.

MADE FOR TWO

T-BONE “THE FLORENTINE WAY”, 1KG

Made to share, the T-Bone “The Florentine Way” is a whopping 1KG, and packed with flavour. Grain Fed, and 100% Black Angus, the T-Bone is sourced from Cape Grim, Tasmania and specially served with Salsa Erbe, Lemon, and Fat Chips.

https://www.instagram.com/p/BiYy6adF8b9/?taken-by=qtcanberra

SIRLOIN ON THE BONE, 600G

When it comes to taste, Wagyu is a renowned favourite in the steak department. The Sirloin on the Bone is a 600g Full Blood Wagyu, Grain Fed and sourced from Robbins Island, Tasmania. Served with Gentleman’s Relish this one melts in your mouth.

To try Canberra’s best steak at Capital Bar & Grill, BOOK HERE

by stephanie dempster.


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