Four cuts. Four sides. Four sauces.

One proper Saturday evening.

Setting a superior standard of dining in Sydney’s Sutherland Shire, sharing perfectly cooked steaks with intentionally designed sides and house-made sauces, to be paired with a limited quantity, premium quality wine of your selection. Special to Steak Saturdays at Jack Gray.

FROM THE GRILL

250g Riverina Angus Rump, $38

Riverina Black Angus, grain-fed in Southern NSW, selected to a minimum MB2+ for consistent marbling, tenderness and rich flavour.

220g Great Southern Striploin MB2+, $44

Great Southern Pinnacle grass-fed beef. Sourced from premium British and European breeds, raised on the lush pastures of Southern Australia. This cut offers natural marbling with a clean, full flavour.

300g Scotch Fillet (Cube Roll), $65

Grainge grain-fed Black Angus, 120-day feed, from Riverina NSW & Gippsland VIC. Raised on a special grain ration for consistency, known for its natural marbling, delivering a tender, juicy texture with rich, full-bodied flavour.

220g MSA Picanha (Rump Cap), $44

Grainge Silver grain-fed beef, expertly selected for consistent quality, tenderness and rich flavour.

Each cut is priced to include one side and one sauce of sauce. Additional sides and sauces available at an additional cost.

SIDES

CHOOSE ONE

additional side, $6

Shoestring fries

w sea salt, native rosemary

Onion rings

w native bush spice, pepper berry

Chef’s garden salad

seasonal leaves, crispy saltbush, desert lime dressing

Charred broccolini

w macadamia crumb

SAUCES

CHOOSE ONE

additional sauce, $4

Lemon myrtle béarnaise

egg yolk, butter, lemon myrtle

Shiraz red wine jus

shiraz reduction, native thyme

Forrest mushrooms &

wattleseed sauce

forrest mushrooms, cream, wattleseed

Native Peppercorn Jus

pepperberry, pan jus

A limited cellar selection designed exclusively for Jack Gray’s Steak Saturday’s. Chosen for their harmonious ability to pair with premium Australian beef.

Made with bold flavours for slow evenings.

Available in limited quantities, these wines represent standout vintages from some of Australia and New Zealand’s most respected producers. Once sold out, they may not return.

Priced per bottle.

WHITE

Kanta Riesling Museum Release 2015 - $98

A beautifully aged Adelaide Hills Riesling showing layers

of lime marmalade, preserved lemon and delicate toast

while holding a vibrant natural acidity.

Elegant, refined and exceptionally food

friendly with a long mineral finish.

Mt Difficulty Roaring Meg Chardonnay 2020, $89

A modern cool-climate Chardonnay from Central Otago, New Zealand,

with notes of white peach, citrus and subtle French oak.

Textural and balanced with a clean finish that pairs effortlessly

with seafood starters, creamy sauces and lighter steak cuts.

RED

Jim Barry McRae Wood Shiraz 2017 - $148

A powerful yet polished Clare Valley, SA Shiraz with deep

blackberry fruit, dark chocolate, spice and fine oak integration.

Rich, full-bodied and built for premium cuts like

Scotch Fillet and slow evenings over dinner.

Langmeil Legendary Cabernet Shiraz 2022 - $84

A classic Australian blend combining the structure of

Cabernet with the richness of Shiraz from Barossa Valley, SA.

Expect blackcurrant, plum and warming spice with

smooth tannins and excellent balance.

Yalumba The Menzies Cabernet Sauvignon 2018 - $115

An iconic Coonawarra, SA Cabernet Sauvignon showcasing cassis,

mint and cedar notes with refined tannins and exceptional length.

Elegant and complex with excellent ageing

character already beginning to develop.

John Duval ‘Entity’ Shiraz 2023 - $118

Crafted by legendary winemaker John Duval, this Shiraz from Barossa Valley, SA delivers concentrated dark fruit, pepper spice and silky texture.

Bold yet incredibly refined, making it

an ideal pairing for richly marbled steaks.