Raging Bull Chophouse and Bar has finally re-opened to the public! Guests can enjoy their favourite grain-and grass-fed cuts as well as other well-loved signature dishes when they come to dine for dinner from 5:30pm to 10:30pm
While beef is still the prime subject on the restaurant’s menu, Chef de Cuisine Kai Lindner wishes to share to guests and patrons a refreshed menu for the occasion, which includes some new takes on the signature dishes guests have come to know and love.
Start your dining experience off with a classic caesar salad (romaine lettuce, anchovies pancetta, parmesan flakes, egg) or with a tuna Nicoise salad (seared tuna loin, mesclun leaves, capsicum, tomato, celery, fennel). Step things up by ordering the Maryland crab cakes (black garlic aioli, apple, celery, salsa). And of course, don't miss out on the restaurant’s signature Jack’s Creek tomahawk or their juicy Darling Downs from Queensland in Australia. Guests may also opt for the dry-aged striploin from Ireland for variety.
You can't pop by Raging Bull without ordering any of their top-notch beverages. Tatler Tip: make sure to check-out their hefty list of whiskey-based cocktails. Enjoy a smoky and spirited Cowboy Old Fashioned or go for the refreshing route and test out the cheekily named Take Madame To A Bubble Bath. The master wine list of the hotel is also housed in this restaurant so you are sure to find yourself a worthwhile glass.
