The Breakfast Creek Hotel
The Breakfast Creek Hotel

Dining at the Breakfast Creek Hotel

Staghorn Beer Garden Dining

The Staghorn Garden is a Queensland institution, thanks to its relaxed, subtropical ambience and lush landscaping. It boasts stunning timber decks which create an artful, soft seperation 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

Spanish Garden Steakhouse

The Brekky Creek's signature steakhouse is where the tradition of suberb 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 upto 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.

Coffee at the Creek

Meal Deals & Dining Specials

Rum Masterclass

With the Master distiller from Angostura Rum

The Substation no.41 Rum Bar is the biggest Rum Bar in Australia – and now its going global! On Monday 22nd September guests have an opportunity to spend an evening with the MASTER DISTILLER from ANGOSTURA RUM at the next instalment of the Substation no.41 Rum Bar’s Masterclass.

Enjoy a three course meal with each course infused with a different Angostura Rum, as you learn about the craft of making and distilling the varieties of rum that make up the Angostura portfolio. Taste the difference between the 5yo and the 7yo, or the range of flavours in the 1919 with Master distiller John P. Georges guiding you along.

John has worked with Angostura for over 30 years and is a one of the most renowned distillers in the world.

Book now!

Conditions apply. Please note tickets are strictly limited for this intimate event. Bookings are essential. Phone: 3262 5988. RSVP by the 19th September, 2014. See staff for details.

Rum Masterclass

Grand Champion LED Steer Luncheon

Charity Luncheon for Prostate Cancer Research

Going, going, gone to the Brekky Creek! The city pub with the country feel, the Breakfast Creek Hotel, has secured the highest bid at the 2014 Royal Brisbane (Ekka) Steer Auctions winning the “Grand Champion in the Prime” Steer on Wednesday August 6.

The Breakfast Creek Hotel is renowned for serving the very best steak in Brisbane and upholds this tradition with the award winning purchase, destined to be the feature cut at the Annual Charity Luncheon next month.

The successful bidding from Brekky Creek long term supplier Terry Nolan from Nolan’s Meats on behalf of the Hotel saw fierce competition and great pricing from the market, with $42 per kilo for the Champion Steer. The Limousin Cross Red Angus Steer nicknamed “Grizzles”, weighed in live at 384kg and was a great buy with a total $10,155 paid by the Hotel.

Grizzles was reared by 17 year-old Tyler Smith from Tamworth and bred by the Warden Brothers also from Tamworth. Grizzles was one of four steers hand picked by Tyler to show at the Ekka, she halter broke and prepared all the cattle by herself and even mixes her own feed ration.

Terry Nolan will process the steer at his Nolan’s Meats Gympie facility in conjunction with Ala Carte Meats in preparation for the September 23rd Charity Luncheon, held in the Spanish Garden Steakhouse at the Breakfast Creek Hotel. The luncheon is part of the ALH Group’s, “Hotel Cares” initiative supporting Prostate Cancer Research for the Mater and P.A Foundation and a key event for the fundraising calendar.

Geoff Atkinson from Ala Carte Meats picked up the MS Charity Steer at the Auctions and has also kindly donated the steer to the Annual luncheon. Ala carte Meats is a valued supplier of the Breakfast Creek Hotel, and his donation of the 548kg Red Angus Steer bid for $11.60 per Kilo ensures the event will certainly be one not to miss!

Hotel Manager, Sam Gullo states, “The Ekka auction is a great opportunity to purchase an award-winning steer, support a wonderful charity and uphold tradition during show week”.

The Breakfast Creek Hotel has a longstanding history of supporting the Royal Brisbane Show, dating back to the early 1990s when the Grand Champion Steer was brought back to the Hotel each year and paraded through the beer garden, even indulging in a Beer off the Wood on the way past. The Brekky Creek is dedicated to bidding competitively for many years to come in full support of the Ekka Auctions.

“We are a great supporter of prostate cancer research in Queensland and we look forward to hosting this charity event while showcasing some of the best beef in Queensland.”

For more information please contact Jo Lacey on 3262 5988.

Grand Champion LED Steer Luncheon

Grand Champion LIVE AUCTION!

Charity Luncheon for Prostate Cancer Research

The Breakfast Creek Hotel is proud to once again host the GRAND LED STEER CHARITY LUNCHEON on Tuesday 23rd September 2014.

With two successful LIVE auctions under their belt and over $46000 raised and donated to Charity in 2012 and 2013, the Breakfast Creek Hotel has again purchased the “Grand Champion Led Steer” from the Dubbo Show and hope to add to the fundraising tally.

The charity luncheon is kicked off with a LIVE AUCTION of a champion steer in front of the Hotel, with an expected crowd of over 250 guests at 12nooon. The Steer will be paraded through the Hotel from 11am with opportunity to inspect the champion Steer and have a photograph with him before the hammer goes down.

2014 is the live auction of “BRUCE”, a 600kg infused Limousin Steer bred by the Kirk Family of Wilworril Limousin Stud, Rylstone. Bruce comes from prominent stock, is an exceptionally well muscled, soft steer with good temperament. Grain fed on the well known “Rocket fuel”, Bruce was awarded Grand Champion Led Steer at the 2014 Dubbo show.

To celebrate the sale the Breakfast Creek Hotel will then host the very special LED STEER Charity Luncheon in the Spanish Garden Steakhouse as part of the ALH Group “Hotel Cares” initiative, supporting Prostate Cancer research for the Mater and P.A Foundation.

The Menu features Premium steak from the Royal Brisbane Show Champion Led Steer and the MS Charity Steer, and includes a donation to the Hotel Care Fundraiser.

Do your part and support Prostate Cancer Research with the Breakfast Creek Hotel on September 23rd. Tables are limited, bookings are essential on 3262 5988.

Tables are limited. Bookings are essential. Phone: 3262 5988

  • Tuesday 23rd September 2014

Grand Champion LIVE AUCTION!

LED Steer Charity Luncheon

Legends At Your Local

Nathan Sharpe is one of Australia’s most decorated rugby players. He has left an indelible impression on the game. His list of distinctions are many. He retired as Captain of his country becoming Australia’s most capped forward with 116 tests and the second most capped player ever. His durability saw him become the most capped player in Super Rugby history with 154 games for the Queensland Reds and Western Force. Nathan played in three Rugby World Cup campaigns. In his final year of international rugby in 2012, he was awarded, for the second time, the prestigious John Eales Medal, for Wallaby Player of the Year. “Sharpie” will continue to be a popular and profiled member of the rugby community. He is respected worldwide for both his on-field efforts and engaging and affable off-field contributions. His presence on the field will be missed, but his legend will remain for years to come.

Nathan will be at the Breakfast creek from 12pm to support the live auction of "Bruce" the Grand Champion LED Steer. Come along, help support Prostate Cancer research and say hello to a legend.

LED Steer Charity Luncheon

Footy Finals - Devil wings!

In the Beer garden

Celebrate your footy finals run at the Brekky Creek with our Devil wings!

Infused with Jim Beam’s ‘Devil’s Cut’ Bourbon these Sweet & Spicy wings will satisfy the heartiest of footy finals hunger!

1kg of Jim Beam’s Devil’s Cut Bourbon marinated wings for only $15

Available Thursday – Sunday only: 11th September 2014 – 6th October 2014 in the Beer Garden at the Breakfast Creek Hotel

Conditions apply. Not available in the Spanish Garden Steakhouse. Not available with any other offer. May not be available on public holidays. See staff for details.

  • Available Thursday – Sunday only for a limited time

Footy Finals -  Devil wings!



We’re celebrating the cinema release of The Boxtrolls!

For a limited time only, go in the draw to win a $3000 Family Travel Package when you purchase a Kids Value Meal or Kids Buffet Meal at participating venues from 12 September – 12 October.

Plus, the chance to win 1 of 400 instant prizes including 250 family movie passes, 50 The Boxtrolls backpacks, 50 The Boxtrolls stationery sets and 50 Paranorman and Coraline DVD packs.

So get the family together for lunch or dinner at participating venues to plan your family adventure!

Promoter is ALH Group, Level 2, 10 Yarra Street, South Yarra 3141 VIC. Promotion commences at 11am AEST 12/09/14 and ends 11am AEST on 13/10/14. There are 130,000 Entry Tickets available for distribution during the Promotion Period. Entry Tickets subject to availability at the time of purchase. Total Prize Pool valued at $27,700. The Major Prize Draw will take place at 11am AEST 14/10/14 at the office of Mike Da Silva & Associates Pty Ltd, 15 Grosvenor Street, Neutral Bay 2089 NSW. Further terms and conditions apply. Authorised under VIC permit no. 14/4943, SA permit no. T14/1452 and NSW permit no. LTPS/14/06301.

The BoxtrollsTM and © 2014 Boxtrolls LLC licensed by Universal Studios licensing LLC


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.

King of Beef

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