Hoof Steakhouse & Bar

Freshly baked bread served warm with a side of rich, umami-packed black garlic butter. The bread is soft and fluffy, perfect for spreading the savory, aromatic butter. Enjoy as an appetizer to stimulate the appetite.

Tender pieces of octopus battered and fried tempura-style with aromatic spices. The exterior is light and crispy while the octopus remains chewy and flavorful. Dipped in creamy tartare sauce for a tangy finish.

Rolls filled with sweet river prawn meat, accented with the heat of fermented chili. Topped with bursting salmon roe (Ikura) for a salty pop. A sophisticated starter combining seafood sweetness with spicy and savory notes.

Slices of fresh Hamachi (yellowtail) served raw with a smoky citrus-soy ponzu sauce. Accompanied by seaweed for added texture and ocean flavor. A refreshing, light dish with a balance of acidity and savory depth.

Slow-cooked beef brisket from Australian grass-fed cattle, stewed until meltingly tender. The rich broth is savory and hearty. Best enjoyed hot, often served on its own or with bread/sides.

Crispy egg rolls filled with savory New Zealand pork. Served with a spicy hot sauce for dipping. Crunchy on the outside with a juicy meat filling.

A curated four-course meal featuring seasonal ingredients and premium meats cooked over an open flame. The specific dishes are revealed at the table for a surprise element. Designed for a minimum of two people to share the experience.

A premium 300g cut of Wagyu striploin with a high marbling score (MB8+). Grilled over fire for a charred exterior and incredibly juicy, melt-in-the-mouth interior. Served with signature Hoof butter.

A tender 180g eye fillet steak from Black Angus cattle. Lean yet flavorful with a marble score of 2+. Grilled to preference and served with specialty butter.

A flavorful 300g flank steak with decent marbling (MB4+). This cut is known for its beefy taste and firm texture. Best cooked medium-rare to medium and sliced against the grain.

A classic 300g striploin steak offering a balance of tenderness and flavor. Sourced from Black Angus cattle. Grilled over brick fire to enhance its natural richness.

A rich and juicy 300g ribeye steak with good marbling (MB4+). The fat content renders down during grilling, creating a savory and succulent steak experience.

A specialized 300g rump cap cut (Picanha) with high marbling. Dry-aged with smoked butter and tallow for intense depth of flavor. Offers a unique texture and concentrated beef taste.

Smoked chicken leg quarter (Maryland cut) seasoned with spicy Harissa paste. The meat is smoky and tender with a kick of chili heat. Grilled to create a crispy skin.

Succulent roasted pork belly featuring crispy skin and layers of tender meat and fat. Served with pickled daikon radish to cut through the richness and a savory master stock sauce. rich, savory, and textural.

A gourmet burger featuring a juicy Australian Wagyu beef patty and double cheese. Topped with tangy house-pickled cucumbers to balance the savory meat and cheese. Served on a bun as a hearty meal.

Cauliflower florets roasted until caramelized and tender. Served with a spicy chili aioli for dipping. A flavorful vegetable side dish with a creamy, spicy kick.

Classic Caesar salad with crisp greens, egg, and shavings of 15-month aged Parmesan cheese. Dressed in a creamy savory dressing. A fresh accompaniment to grilled meats.

Crispy fried potatoes tossed in the restaurant's signature seasoning blend. Served with a side of creamy garlic aioli. A classic savory side perfect for pairing with burgers or steaks.

Rich and dense dark chocolate truffle served with light whipped cream. The bitterness of the dark chocolate contrasts with the sweet, airy cream. A decadent end to the meal.

Creamy cheesecake topped or swirled with mixed berries. Offers a balance of sweet, creamy cheese and tart fruit flavors. Smooth texture with a fruity finish.

An aromatic sauce made with chopped spring onions and nutty sesame oil. savory and fragrant.

The restaurant's signature compound butter, likely seasoned with herbs or spices. melts over hot steak to add richness.

A tangy, herbaceous sauce made with parsley, garlic, vinegar, and oil. bright and acidic, perfect for cutting through fatty meats.

A rich butter infused with the savory essence of shrimp fat. deep orange color and intense umami seafood flavor.

A Japanese-style barbecue sauce, typically sweet and savory with soy sauce, mirin, and sugar. excellent for dipping grilled meats.

A lunch-sized burger made with 120g of Australian Wagyu beef on a homemade brioche bun. Topped with cos lettuce and Hoof sauce. Served with a side of french fries.

Grilled chicken thigh served on a homemade brioche bun with cos lettuce and bacon sauce. Includes a side of fries. A lighter burger option with savory chicken flavor.

Stew made from 'Crying Tiger' cut (brisket) of Australian grass-fed beef. Served with a choice of rice or fettuccine pasta. Savory, tender, and filling.

Grilled chicken thigh served over cos lettuce with Parmesan cheese and boiled egg. Dressed with Hoof Caesar dressing. A protein-rich salad suitable for lunch.

Dry-aged Australian grass-fed sirloin served over rice. Topped with a savory miso sauce. A Japanese-inspired rice bowl (donburi) style dish.

Fried potatoes served with Hoof Aioli. Crispy and salted, ideal as a snack or side.

A rich dark chocolate truffle served with whipped cream. Smooth, bittersweet chocolate paired with light cream.