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

  • Ends Sun 30th November
Cut of the Month - November

Cut of the Month - November

Come in and enjoy our delicious steaks every month. This month we are featuring: Eye Fillet

BREED: Various breeds such as Bos Indicus, Angus, and Charlolais to name a few.

REGION: Queensland, Northern Territory & Northern NSW

EATABILITY: The tenderloin is an oblong shape spanning two primal cuts: the short loin and the sirloin. The tenderloin sits beneath the ribs, next to the backbone, making it extremely tender. It is very clean and has a lean and delicate flavour. Although no specific breed is used, our eye fillet prducts are 100 day grain fed.

SERVING SUGGESTION: Medium Rare

WINE SUGGESTION: Cloudy Bar Sauvignon Blanc

PRICE: $40

COMMENT: Extremely tender and delicate

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

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.

Our Sustainable Kitchen

Our Sustainable Kitchen

Looking to the future with Sustainable Kitchen Practices

As part of the Australian food industry, we have a responsibility to our customers, suppliers, and staff to provide the best quality ingredients to our kitchens, whilst also having the environment, animal welfare and ethical farming practices as an equally important priority.

As such 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 to help reduce transportation emissions and without the need to be frozen

We are passionate about our food and we care about how it gets to your plate. We know the steps we take will only improve the quality of food that we bring to the table.

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