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

  • Wednesday 31st December 2014
Caribbean Rum Carnivale!

Caribbean Rum Carnivale!

New Years Eve

Celebrate your New Years Eve in the Biggest way – with a Caribbean Rum Carnivale at the worlds BIGGEST Rum Bar – The Substation no.41 Rum Bar.

Specialty Cocktail prepared by our exception Rum Bar Team, Caribbean inspired Meal specials and live MUSIC from AFRODISIA from 8.30pm

AFRODISIA is a unique Band, formed in Melbourne in February 1988 by Ghanaian-born singer/songwriter JOE TEE (Richmond Acheampong). Founded around a combination of remarkably gifted and experienced African born musicians, AFRODISA’s music is based on an unusual fusion of African rhythms, including Ghanaian Hi-life, Reggae, Calypso and some popular music. Precise and soulful vocals, and imbued with the group’s own indefinable flavour creates an infectious dance feel!

Bring in the New Year is the Biggest and best Hotel in town – The Breakfast Creek Hotel

  • Available during December
Cut of the Month - December

Cut of the Month - December

Blonde D'Aquitaine 600gm Rib Eye

The Breakfast Creek Hotel has been at the forefront of premium quality steak since they were first introduced in the Beer Garden and Spanish Garden Steakhouse in 1967. Home of over 14 different varieties of grass-fed, grain-fed and dry-aged steaks the “Brekky Creek” is renowned for offering only the best Beef. In a first for Australia and the Breakfast Creek hotel, the Brekky Creek has teamed with Nolan Meats to offer a rare opportunity to sample a new variation to the steak menu with the limited supply of a new beef breed, the “Blonde on Blonde” - Blonde d’Aquitaine Beef.

What is Blonde d’Aquitaine Beef? “Blondes” as they are affectionately called are a relatively new breed of cattle to Australia originating from the Aquitaine district in south west of France. The breed is a combination of three local strains, the Garonnais, the Quercy, and the Blonde des Pyrenees. It was French President Charles de Gaulle who in 1962 requested that they form a single breed register to help preserve these historic and similar breeds. Some French called them the ‘De Galle Cocktail’.

Conditions apply. Not available with any other offer. May not be available on public holidays. See staff for details.

BLONDE D’AQUITAINE BEEF

BLONDE D’AQUITAINE BEEF

LIMITED RELEASE – EVERY THREE YEARS

The Breakfast Creek Hotel has been at the forefront of premium quality steak since they were first introduced in the Beer Garden and Spanish Garden Steakhouse in 1967. Home of over 14 different varieties of grass-fed, grain-fed and dry-aged steaks the “Brekky Creek” is renowned for offering only the best Beef. In a first for Australia and the Breakfast Creek hotel, the Brekky Creek has teamed with Nolan Meats to offer a rare opportunity to sample a new variation to the steak menu with the limited supply of a new beef breed, the “Blonde on Blonde” - Blonde d’Aquitaine Beef.

What is Blonde d’Aquitaine Beef? “Blondes” as they are affectionately called are a relatively new breed of cattle to Australia originating from the Aquitaine district in south west of France. The breed is a combination of three local strains, the Garonnais, the Quercy, and the Blonde des Pyrenees. It was French President Charles de Gaulle who in 1962 requested that they form a single breed register to help preserve these historic and similar breeds. Some French called them the ‘De Galle Cocktail’.

Blondes were predominantly draught animals until the end of the Second World War, resulting in their great muscle development, hardiness and docility. They are hardy, lean animals with light but strong bone structure. Blondes show some variation of colour ranging from almost white, to wheaten, to tan. They are the third most numerous breed in France but produce France’s most highly prized beef for the discerning French consumer.

Terry Nolan, from Nolan Meats, is a long term supplier of the Breakfast Creek Hotel – Nolan Meats are legends within the Brekky Creek regulars for their crowd favourite T-Bone steak and has teamed with BCH to offer this unique dining experience.

Terry has personally bred, grown and fed the Blonde d’Aquitaine cattle as a side project to his business, as a hobby of love. Some people buy a boat or a share in a racehorse but Terry finds great enjoyment in “Blondes” of the other four-hoofed variety. His interest in the Blonde breed dates back to 1991 where he discovered this rare breed in Australia and has embraced the genetic superiority and their gentle nature ever since.

When asked what he loves about the cattle, Terry said “there is lots to like about the cattle from the light coats that make the cattle so heat tolerant and ideal for the tropical Queensland environment, the fast growth - achieving high weights at a young age, so economical for butchers with their high meat to bone ratio, so lean for the health conscious consumer with so little subcutaneous fat. So lean, so tender.”

The Nolan Family has the largest purebred Blonde herd in Australia, Cooloola Blondes, so this truly is a ‘conception to consumption’ story. Having bred, grown, fed and processed the cattle. The beef was tenderstretched, and graded MSA, so guaranteed to be tender. They have over-seen the aging process of the beef for 7 weeks since they were processed. What you will notice about the beef is the fresh almost crisp flavour as the finely textured meat breaks in your mouth, a unique mouth feel. The beef is low in fat and best eaten rare to medium-rare; unless of course you are French and like it blue.

These cattle are from the same herd that provided the winners in both the Export and Heavy Trade Carcase classes, in Australia’s only truly National Carcase Competition at Beef 2012. Data captured from these carcases in this Blonde beef promotion has been submitted for the Beef 2015 National Carcase Competition and Terry is hoping these younger siblings can achieve the almost impossible task of a “Grand Final Repeat” when the May 2015 announcement comes around.

Held every 3 years, the NCC is the Australian Championship of Beef. In 2012 Nolan’s took out two of the three awards winning, ‘Heavy Trade’ class and the ‘Export Trade’ class, which is no easy feat. Terry is encouraging guests of the Brekky Creek to take the opportunity to sample what he believes to be the best quality Blonde steak in Australian. This is another unique experience that only friends of the Brekky Creek can offer.

From 01.12.14 until stock runs out. This event is strictly 18+ .The Breakfast Creek Hotel supports the Responsible service of alcohol.

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.

Blonde D'Aquitaine

Blonde D'Aquitaine

Boutique French breed - the cutting edge of beef.

Come in and enjoy this limited release boutique French breed of delicious lean and healthy beef. Featuring the crisp clean taste the following Blonde cuts of beef:

$60 'The Guillotine' - 600gm Rib Eye on the bone
$41 Blonde Sirloin on the bone
$37 Blonde Rump
$45 Blonde Rib Fillet with creamy garlic prawns

Conditions apply. Not available with any other offer. May not be available on public holidays. See staff for details.

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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