Dinner Menu | Blackburn Steakhouse | Restaurants in Double Bay NSW

Led by Executive Chef Denny Lohnda and Sous Chef Alessio Madonia, the menu features expertly crafted dishes made with high-quality ingredients, including highlights like Blackburn Beef Tartare, Chargrilled Butterflied Yamba Prawns, and the Portoro on the Bone 800g T-bone. Guests can enjoy premium cuts such as the Wagyu Blade 150g, paired with classic sides and indulgent desserts like Baileys Espresso Mille-Feuille. With a curated cocktail selection and extensive wine list, Blackburn Steakhouse combines contemporary elegance with exceptional flavor in every detail.


DINNER
WARM BREAD BASKET BY BAKER BLEU BAKERY 15 year aged balsamic, la barre extra virgin olive oil 14
COLD ENTRÉE
PACIFIC OYSTERS 1/2 DOZEN pink peppercorn, chive mignonette 32
BLACKBURN BEEF TARTARE purple congo potato crisps 32
PRAWN COCKTAIL shark bay prawns, native coastal greens, marie rose 36
BURRATA heirloom tomatoes, balsamic cured melon, oregano 26
HOT ENTRÉE
FRENCH ONION SOUP sourdough, gruyere 22
CHARGRILLED BUTTERFLIED YAMBA PRAWNS lemon infused olive oil, garlic, parsley 32
ROASTED BONE MARROW gremolata, caramelized onion, sourdough baguette 32
ROASTED KING OYSTER MUSHROOM celeriac, truffle, charred heirloom carrot 28
MAINS
BLACKBURN BURGER wagyu beef patty, bacon, cheddar, pickle, onion, burger sauce 30
WHOLE MARKET FISH blistered cherry tomatoes, capers, lemon MP
ROASTED BANNOCKBURN CHICKEN green goddess, haricots verts, lemon oil 48
BLACK PEPPER LINGUINI pumpkin, sage, raisins 36
FROM THE GRILL
RIB EYE ON THE BONE 500g 42 day dry aged \| grass fed 90
SCOTCH FILLET 120g Blackmore Wagyu cube roll MS9 72
TENDERLOIN CHATEAUBRIAND 180g grass fed 62
WAGYU BLADE 150g Blackmore full blood MS9+ 54
TO SHARE
PORTORO ON THE BONE 800g T-bone MS4+ 180
LAMB SHOULDER slow braised in garlic & rosemary 160
POTATOES
POTATO GRATIN COPPERTREE MASHED POTATO BEER BATTERED FRIES 16
SIDES
GRILLED CORN chipotle chilli butter RADICCHIO, COS, ENDIVE SALAD burnt honey vinaigrette 16
SAUCES
CAFÉ DE PARIS PERIGOURDINE PEPPERCORN FOREST MUSHROOM JUS 8
DESSERT
Rosemary Gateaux Bailey’s espresso Mille-feuille Vanilla Panna cotta, berries, almond biscuit 26 Artisan cheese plate 32
DESSERT WINE & FORTIFIED
La Gita Moscato, McLaren Vale, SA 12 Collefristo Sottosopra Vino ed Amarone, Abruzzo, IT 15 Marchesti di Barolo Barolo Chinato, Piemonte, IT 28
DIGESTIVES
Hennessy Cognac VSOP, Cognac, FR 22 Vecchia Romagna Brandy, IT 16 Montenegro Amaro, IT 16 Earp Distilling Co. Limoncello, NSW, AU 14

DINNER

WARM BREAD BASKET BY BAKER BLEU BAKERY

15 year aged balsamic, la barre extra virgin olive oil

14

COLD ENTRÉE

PACIFIC OYSTERS 1/2 DOZEN

pink peppercorn, chive mignonette

32 BLACKBURN BEEF TARTARE

purple congo potato crisps

32 PRAWN COCKTAIL

shark bay prawns, native coastal greens, marie rose

36 BURRATA

heirloom tomatoes, balsamic cured melon, oregano

26

HOT ENTRÉE

FRENCH ONION SOUP

sourdough, gruyere

22 CHARGRILLED BUTTERFLIED YAMBA PRAWNS

lemon infused olive oil, garlic, parsley

32 ROASTED BONE MARROW

gremolata, caramelized onion, sourdough baguette

32 ROASTED KING OYSTER MUSHROOM

celeriac, truffle, charred heirloom carrot

28

MAINS

BLACKBURN BURGER

wagyu beef patty, bacon, cheddar, pickle, onion, burger sauce

30 WHOLE MARKET FISH

blistered cherry tomatoes, capers, lemon

MP

ROASTED BANNOCKBURN CHICKEN

green goddess, haricots verts, lemon oil

48 BLACK PEPPER LINGUINI

pumpkin, sage, raisins

36

FROM THE GRILL

RIB EYE ON THE BONE 500g

42 day dry aged | grass fed

90 SCOTCH FILLET 120g

Blackmore Wagyu cube roll MS9

72 TENDERLOIN CHATEAUBRIAND 180g

grass fed

62 WAGYU BLADE 150g

Blackmore full blood MS9+

54

TO SHARE

PORTORO ON THE BONE 800g

T-bone MS4+

180 LAMB SHOULDER

slow braised in garlic & rosemary

160

POTATOES

POTATO GRATIN
COPPERTREE MASHED POTATO
BEER BATTERED FRIES
16

SIDES

GRILLED CORN

chipotle chilli butter

RADICCHIO, COS, ENDIVE SALAD

burnt honey vinaigrette

DINNER

WARM BREAD BASKET BY BAKER BLEU BAKERY

14

COLD ENTRÉE

PACIFIC OYSTERS 1/2 DOZEN

32

BLACKBURN BEEF TARTARE

32

PRAWN COCKTAIL

36

BURRATA

26

HOT ENTRÉE

FRENCH ONION SOUP

22

CHARGRILLED BUTTERFLIED YAMBA PRAWNS

32

ROASTED BONE MARROW

32

ROASTED KING OYSTER MUSHROOM

28

MAINS

BLACKBURN BURGER

30

WHOLE MARKET FISH

MP

ROASTED BANNOCKBURN CHICKEN

48

BLACK PEPPER LINGUINI

36

FROM THE GRILL

RIB EYE ON THE BONE 500g

90

SCOTCH FILLET 120g

72

TENDERLOIN CHATEAUBRIAND 180g

62

WAGYU BLADE 150g

54

TO SHARE

PORTORO ON THE BONE 800g

180

LAMB SHOULDER

160

POTATOES

POTATO GRATINCOPPERTREE MASHED POTATOBEER BATTERED FRIES16

SIDES

GRILLED CORN

RADICCHIO, COS, ENDIVE SALAD

16

SAUCES

CAFÉ DE PARISPERIGOURDINEPEPPERCORNFOREST MUSHROOM JUS8

DESSERT

Rosemary GateauxBailey’s espresso Mille-feuilleVanilla Panna cotta, berries, almond biscuit26Artisan cheese plate32

DESSERT WINE & FORTIFIED

La Gita Moscato, McLaren Vale, SA 12 Collefristo Sottosopra Vino ed Amarone, Abruzzo, IT 15Marchesti di Barolo Barolo Chinato, Piemonte, IT 28

DIGESTIVES

Hennessy Cognac VSOP, Cognac, FR 22Vecchia Romagna Brandy, IT 16Montenegro Amaro, IT 16Earp Distilling Co. Limoncello, NSW, AU 14

POTATO GRATIN
COPPERTREE MASHED POTATO
BEER BATTERED FRIES
16

CAFÉ DE PARIS
PERIGOURDINE
PEPPERCORN
FOREST MUSHROOM JUS
8

Rosemary Gateaux
Bailey’s espresso Mille-feuille
Vanilla Panna cotta, berries, almond biscuit
26
Artisan cheese plate
32

La Gita Moscato, McLaren Vale, SA 12
Collefristo Sottosopra Vino ed Amarone, Abruzzo, IT 15
Marchesti di Barolo Barolo Chinato, Piemonte, IT 28

Hennessy Cognac VSOP, Cognac, FR 22
Vecchia Romagna Brandy, IT 16
Montenegro Amaro, IT 16
Earp Distilling Co. Limoncello, NSW, AU 14