Staghorn Beer Garden Dining

The Staghorn Garden is a Queensland institution, thanks to its relaxed, subtropical ambiance and lush landscaping. It boasts stunning timber decks which create an artful, soft separation between the food and bar businesses.

The entire area is light, bright and inviting, merging seamlessly with an eight metre high breezeway structure that links the heritage listed Hotel building to the Substation No.41 building.

An open kitchen and servery is situated on one side of the breezeway, where patrons are able to choose their own steak from the chilled cabinet, in classic Brekky Creek tradition.

The hotel is renowned for introducing Beer Garden style dining to Queensland. The Brekky Creek continues to hold this tradition proud as the Staghorn Beer Garden offers the very best in casual outdoor dining. The Staghorn Beer Garden boasts seating for over 500 people.

Spanish Garden Steakhouse

The Brekky Creek's signature steakhouse is where the tradition of superb steaks all began in 1968.

A traditional atmosphere and shady green alcoves, 'the Spanish' provides a perfect oasis on a hot summers day and is the ideal place to tuck into one of the Creek's famous steaks, washed down with a fulsome bottle of red.

The Spanish Garden Steakhouse is the essence of the Breakfast Creek Hotel experience, offering full table service of the highest quality. It offers a simple yet intimate style of dining that is perfect for business or pleasure.

'The Spanish' can seat up to 200 guests.

Creek Café

Coffee @ the Creek has exploded with the expansion of our Café. Perfect for a casual visit or a relaxing addition to your main meal. Enjoy a liqueur coffee or delicious dessert to compliment your lunch or dinner.

Award winning eye fillet steak pies, fresh daily sandwiches and aromatic Vittoria coffee. This is just the beginning of a delectable snack menu for those on the go.

Fantastic options to keep the kids happy on that lazy Sunday lunch. Friendly staff to create your coffee just the way you like it.

Located in the Staghorn Beer Garden, the Coffee Cart is easily accessed for that 9.30am coffee that is essential to all morning activities! There is a fantastic Light Meals menu that is available between regular kitchen service hours.

Meal Deals & Dining Specials

  • Monday Nights During NRL Season
Monday Night Footy!

Monday Night Footy!

Score with this steak special!

Watch all the LIVE NRL action on our 7 square metre LED screen in the Staghorn Beer Garden each Monday as you enjoy a 300gram Black Angus Rump and Schooner of VB for only $30. Live sound in the Beer Garden!

Available 5pm - 9.30pm Mondays during the NRL Rounds - Bookings 3262 5988.

  • Mondays during the NRL Rounds - 5pm to 9.30pm in the Beer Garden only
  • Starts Mon 10th August
    Ends Sun 16th August
The Creek's Show Week

The Creek's Show Week

The city pub with the country feel.

The Royal Queensland Show is not only a showcase for Brisbane, but a great month to exhibit all things country at the Breakfast Creek Hotel.

The "Brekky Creek" has a longstanding history with the Show week campaign and is very excited to again bid at the Ekka Auctions for the Grand Champion in the Prime Steer and the Grand Champion LED Steer. The Brekky Creek has been successful for a number of years in its quest to outbid the highest offers and looks forward to this event every year as an initial component of their now famous Annual LED Steer Charity Luncheon held later in the year.

To celebrate the Royal QLD Show, the Brekky Creek will hold its own Show Week Campaign from August 10th to 16th with a very special food offer inviting patrons to tackle the, "Outback Rump" – a 600gram Char grilled Prime Rump dusted in Aussie Bush spices, served with a corn on the cob, Beer battered chips and home-made Beer relish for only $38. This specialty meal is a delicious and flavoursome cut of prime quality steak that will satisfy even the heartiest of country appetites.

August sees a host of traditional Show Week feature functions, with the 13th consecutive "City Meets Country" event hosting approximately 250guests from Ray White Rural and Bentley's corporate, and the "Rocky Round-up" meet-up with approx 50of Central Queensland's finest cowboys at their Annual luncheon.

People's Day at the Brekky Creek is a treasured date on the entertainment calendar, and this Wednesday 12th August is not to be missed! In the spirit of good old country hospitality, the Brekky Creek Hotel will play host to a farmyard animal petting zoo, allowing the kiddies to get up close and personal with their favourite furry and feathered friends. Kids can enjoy a cuddle with a lamb, a goat and some chooks amongst other animals in this safe enclosure, offering a memorable country experience. A face painting station will be set up to further entertain the littlies and with LIVE entertainment in the substation no. Rum Bar it is a wholesome family day of fun. Paired with a steak and Beer off the Wood, what more could you ask for on your day off!?

Bookings are recommended. Please phone 3262 5988.

King of Beef

King of Beef

Dry Aged rib on the Bone

Dry Aged Beef

Over 40 years ago most of our beef was dry aged, as this was the natural way to enhance the flavour and the tenderness of beef. The process of dry ageing begins with premium quality meat with a good fat cover and involves hanging the meat in sterile cold rooms with carefully controlled air flow, humidity and temperature for up to 9 weeks. During the ageing process, enzymes break down the muscle fibres, this improves tenderness, intensifies the flavour, resulting in the meat being positively buttery in texture and flavour. The flavour is best described as robust, rich, nutty and beefy.

1-15 days In the first 15 days the beef starts to form a crust on the outside which locks in the flavour.

16–30 days The ageing process is well under way with the enzymes breaking down the muscle fibres and the crust on the beef is now discoloured slightly.

31-45 days The outer crust of the beef is a lot dryer and distinctly more discoloured; at this stage of the process the inside of the meat is reaching its optimum flavour and tenderness.

46-60 days Flavour has intensified and the tenderness is maximised. The outer crust is then fully trimmed and cut into steaks ready for the customer to enjoy.

Further conditions may apply. Please ask venue staff for details.

Grass Fed Beef

Grass Fed Beef

Over the last 12 months there has been a growing trend for steakhouses and high end restaurants in Australia to re-introduce Grass-fed Beef to their menus. Until recently the predominant source of steak in Australia has been from grain finished cattle, finished from between 30 – 100days on a mix of grain bends and/or corn based feeds. The reintroduction is adding a unique element to menus that is both high in health benefits and offers a new and cleaner flavour to the traditional serve.

The way cattle are fed can have a major effect on the nutrient composition of the beef. This is particularly evident when it comes to the fatty acid composition. Grass-fed usually contains less total fat than grain-fed beef, which means that gram for gram, grass-fed beef contains fewer calories.

The composition of the fatty acids is vastly different, which is where grass-fed really shines:

  • Saturated and monounsaturated:* Grass-fed beef has either similar, or slightly less, saturated and monounsaturated fats.
  • Omega-6 Polyunsaturated Fats: Grass-fed and grain-fed beef contain very similar amounts of Omega-6 fatty acids.
  • Omega-3s: This is where grass-fed really makes a major difference, containing up to 5 times as much Omega-3
  • Conjugated Linoleic Acid (CLA): Grass-fed beef contains about twice as much CLA as grain-fed beef. This fatty acid is associated with reduced body fat and some other beneficial effects

Popularity of the paleo diet has steered many enthusiast away from Australian Beef, but with the return of the Grass-fed option many consumers can again enjoy the high protein steaks but not compromise the paleo diet.

The Breakfast Creek Hotel is arguably one of the most famous and popular Steakhouses in Queensland and certainly knows a thing or two about Beef. The Grass-fed steak was a regular feature on the menu until the mid 2000's when drought heavily impacted on the supply of premium quality grass-fed steak and it was replaced with Grain-fed steaks. With the development of the Dry-Aging Cabinet in the Spanish Garden Steakhouse the Brekky Creek was able to monitor the quality and slowly bring the Grass-fed option back to the forefront of the menu. Now serving three cuts of grass-fed steak – the Dry aged *Rib on the Bone* and now the *Rib Fillet *and* Rump steak* the Brekky Creek is proud to offer both varieties. The Brekky Creek sources their Grass-fed steaks from the Mandalong Station in Northern NSW. As family owned and operated farms, the Cattle are raised on native and improved pastures namely Kikuyu, Rhodes and paspalum grass without the assistance of Hormonal Growth Promotion. A combination of breed, pastures and excellent stock handling makes for a flavour and tenderness profile in Mandalong Station Beef that is exception.

  • Fresh Food Every Day
Our Sustainable Kitchen

Our Sustainable Kitchen

We have made a commitment to serve:

  • 100% Australian beef which is fresh and chilled, never frozen
  • 100% Australian chicken, hormone and antibiotic free, fresh and from cage-free farms
  • 100% Australian fresh seafood from sustainable fish stocks
  • Sow Stall free pork that is also hormone and antibiotic free
  • 98% Australian grown fresh fruit and vegetables

We are passionate about food and how it arrives on your plate.

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Please contact us direct if you want to organize a function within the next 2 days
Please contact us direct if you want to organize a booking within the next 2 days