Smokehouse Cuts, Industrial-Luxe Plates.

Discover our signature woodfired grill specialties and crafted bistro dishes, designed for late-night conversations, cards upstairs in the lounge, and seriously good steak. Every plate is kissed by charcoal, framed by steel, and finished with ember-amber detail.

Book Your Grill Sitting View Drinks & Pairings
Charcoal Program Grass-fed Australian steaks, cooked over ironbark & red gum
Pairing Focus Local microbrews, bold Australian reds, low-intervention wines
Dietary Care Vegan, gluten-conscious & allergen-aware options available

Built like a premium dashboard for flavour, our menu is arranged into sharp, focused sections so you can navigate from smokehouse openers through to smoked sweets with zero friction. Explore the structure below, then lock in your night with a reservation.

From The Woodfired Charcoal Grill

Charcoal-Grilled Cuts

Grass-fed Australian steaks, hand-trimmed and fire-finished over glowing coals.

Selection of charcoal-grilled Australian steak cuts on a dark platter

Every steak at Thecardandcleaver begins with a careful butcher's cut, a signature house rub, and a wait for the ironbark embers to peak. We champion grass-fed Australian beef, seared hard over charcoal, rested patiently, and sliced with precision.

Ironbark Ribeye On The Bone

300g · Recommended medium-rare

Fat-capped, flame-seared and basted with roasted garlic, burnt rosemary, and smoked beef dripping. Finished with ember-charred lemon and flake salt.

Charcoal Sirloin Strip

280g · House rub

Leaner, focused, and built for purists. Rubbed with black pepper, wattleseed and smoked paprika, then grilled over red gum for a deep, layered crust.

Tomahawk For The Table

To share · Slow-kissed over coals

A dramatic, slow-charred centrepiece, carved tableside. Served with ember-roasted garlic bulbs, coal-seared greens, and a trio of house sauces.

Chef's Cut Of The Night

Limited allocation

Rotating specialty cut sourced from our ethical butcher partners. Please speak with your server for tonight's fire-board selection and suggested pairings.

All steaks are served with your choice of charcoal jus, green peppercorn, or smoked bone-marrow butter.

Starters & Smokehouse Appetisers

Starters & Smokehouse Appetisers

Designed to share, built to pair with your first drink of the night.

Smokehouse appetisers including charred octopus and bone marrow on a dark table

Before the main event hits the grill, open with smoke, char, and salt. Every appetiser is calibrated for conversation at the table or between rounds in the card lounge upstairs.

Ember-Roasted Bone Marrow

House signature

Split bones roasted deep in the coals, topped with smoked salt, parsley crumb, and burnt-onion jam. Served with thick-cut charcoal sourdough.

Charred Octopus Skewers

Citrus ember glaze

Slow-tenderised octopus finished over open flame, brushed with chilli citrus glaze, and paired with a grilled lemon and herb aioli.

Artisan Smokehouse Sausage Bites

For the table

A rotating board of locally crafted sausages, blistered over charcoal, with mustard trio and ember-pickled vegetables.

Coal-Blistered Flatbread

Vegetarian

Hand-stretched dough fired on the grill, brushed with smoked garlic oil and topped with charred herbs, wood-roasted capsicum and whipped feta.

Ask about our current sharing boards for larger groups and functions.

Craft Bistro Sides

Craft Bistro Sides

Rustic, seasonal and built to frame the flame.

Every plate from the grill deserves its own support crew. Our sides lean into Australian produce, smoke, and texture, with enough crunch, char and acid to keep your palate sharp between bites.

Crispy Duck-Fat Potatoes

Gluten-free

Twice-cooked potatoes, tossed in duck fat, smoked salt and charred rosemary. Finished under the grill for a glassy, golden edge.

Coal-Seared Greens

Vegan option available

Seasonal greens flashed over hot coals with lemon, garlic, and toasted seeds. Choose butter-finished or olive-oil only.

Ember-Roasted Pumpkin

Smoked yoghurt · Pepita crunch

Thick wedges roasted in the embers until caramelised, plated with smoked yoghurt, burnt honey and toasted pepitas.

Charred Street Corn

Vegetarian

Charcoal-licked corn brushed with smoked chilli butter, shaved cheese and herb ash.

Microbrew & Wine Pairings

Microbrew & Wine Pairings

Curated local pours matched to the fire on your plate.

Glasses of beer and wine arranged on a dark bar counter

Our bar team works in lockstep with the grill line, pairing local microbrews and bold Australian wines to accent fat, smoke, and spice. Each suggested pour is tuned to the cut or course.

Charcoal Lager Flight

For starters & lighter cuts

A rotating trio of local lagers and pilsners, crisp enough to cut through bone marrow and sausage boards without overpowering the smoke.

Smoked Red Pairing

Ribeye & tomahawk focus

Bold Shiraz and Cabernet selections emphasising dark fruit and pepper, built for fat-rich cuts and heavy char.

Low-Intervention Pour

Natural & textural

A short list of low-intervention Australian wines with texture and acidity to match our plant-based mains.

Microbrew Feature Tap

Limited release

Rotating small-batch brew from local partners. Ask the team for tonight's tap and their favourite grill match.

For a deeper dive into cocktails and spirits, explore our dedicated Drinks page.

Limited Rotating Features

Limited Rotating Features

Seasonal cuts, collaborations and small-batch experiments.

The fire is constant, but the lineup evolves. Seasonal produce, special cuts, and guest chef collaborations appear as limited features, announced on our in-venue boards and social channels.

  • Wood-smoked short rib with ember-glazed carrots and charred shallot jus.
  • Fire-roasted market fish with coal-seared greens and citrus ash.
  • Smoked lamb shoulder with burnt eggplant, pomegranate, and herb salad.
  • Collaborative small-plate menus crafted with local producers and brewers.

Rotating features are subject to availability and change regularly. For current specials, ask your server on arrival or explore our latest updates when you make a reservation.

Vegan & Dietary Selections

Vegan & Dietary Selections

Thoughtful plant-based and allergen-aware plates, still built on smoke and flavour.

The Cleaver experience is for everyone at the table. Our vegan and dietary-friendly options harness charcoal, spice, and seasonal produce without compromise.

Charcoal-Roasted Cauliflower Steak

Vegan · Gluten-free

Whole cauliflower wedge marinated in smoked paprika and citrus, roasted over coals and served with almond tahini, herb oil, and crispy chickpeas.

Ember-Grilled Field Mushrooms

Vegetarian or vegan on request

Thick field mushrooms seared over charcoal with garlic, thyme, and smoked olive oil, plated on a bed of grain salad and charred greens.

Gluten-Conscious Sides

Please advise our team

Many of our sides can be prepared gluten-free. Our team will guide you through safe substitutions and preparation notes.

For a full overview of ingredients and preparation methods, refer to our Menu Download & Allergen Guide section below.

Desserts: Smoked Sweets & Indulgences

Desserts: Smoked Sweets & Indulgences

Closing moves from the embers.

The fire doesn’t switch off after mains. Our dessert list leans into smoke, char and caramelisation for a final course that feels both nostalgic and new.

Smoked Chocolate Fondant

Bitter cocoa · Smoked cream

Dark chocolate fondant infused with subtle smoke, served with smoked vanilla cream and cocoa nib crunch.

Charred Peach Crumble

Seasonal · Can be vegan

Flame-charred peaches under a spiced oat crumble, finished with burnt sugar and your choice of ice cream or coconut sorbet.

Burnt Honey Ice Cream

House churned

Creamy ice cream scented with burnt honey and smoke, topped with hazelnut praline and a shard of honeycomb.

Coffee, digestifs and after-dinner drinks are available from our bar team. See the Drinks page for details.

Children's Menu

Children's Menu

Approachable bistro plates with a touch of charcoal.

Younger guests are invited to share in the woodfired story with plates that are familiar, balanced and gently introduced to the grill.

Mini Char-Grilled Steak

Served medium

Petite grass-fed steak with duck-fat potatoes or fries and a side of coal-seared greens.

Smoky Chicken Skewers

Gluten-free

Tender skewers marinated in mild herbs and yoghurt, grilled over charcoal and served with rice and salad.

Charred Veggie Plate

Vegetarian

A colourful mix of charred vegetables, soft bread and house hummus.

Please advise our team of any allergies so we can safely adapt children's dishes.

House Rules & Grill Philosophy

House Rules & Grill Philosophy

Respect the fire. Respect the cut. Respect the room.

Thecardandcleaver is grounded in an Australian woodfired tradition: honest cuts, real coals, and careful timing. We work closely with ethical butcher partners, local growers and independent brewers to keep our menu transparent, sustainable and exciting.

Sourcing & Partnerships

Our beef and lamb are traced through trusted Australian producers who share our respect for animal welfare and land stewardship. We prioritise grass-fed programs and small-scale suppliers, rotating cuts to reflect what is truly best in season.

Charcoal-First Cooking

Every grill plate passes over live coals. We balance ironbark and red gum for heat, smoke and control, letting the natural flavour of each cut lead. Rest time is non-negotiable; the plate lands when it is ready.

Guest Comfort & Pace

We encourage a relaxed, evening-first pace. Whether you are here for a quick grill sitting or a long-form night that includes the upstairs card lounge, our team will help structure courses, pairings and timing to suit your group.

Dietary Respect

Dietary requirements are taken seriously. Please share your needs when you book or on arrival so we can tailor the experience safely and thoughtfully.

Secure Your Table Explore Functions & Events

Beyond The Grill

Continue your night upstairs in the card lounge, plan a function, or connect with our team for tailored experiences.