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

An invitation for all generations: Join us for a once in a lifetime 125 year celebration of Brisbane’s most iconic venue. “The Creek.” Est.1889.

Dress: Formal or 1890’s attire. Prizes on offer for the best 1890’s costume.

Live entertainment featuring iconic Australian party bands HOT SAUCE and FULL HOUSE and SPECIAL GUEST appearance from RUSTY and THE AYRES ROCKETTES.

Proudly supporting the ALH Breast Cancer Fundraiser Appeal for the P.A Research Foundation.

This is one night you won't want to miss!

This event is strictly 18 +
Tickets are available at the Venue from 31st March, 2014 at the Breakfast Creek Hotel Coffee Cart from 9.30am – 10pm
Tickets are all inclusive: Brekkie Creek Beef, Canapés, Spirits, Beer, Wine and Champagne.
The Breakfast Creek Hotel supports the responsible service of alcohol.

Buy Tickets At Ticketmaster

  • Saturday 10th May 2014
  • $125 per person
  • Buy Tickets At TicketmasterTickets available from the venueBooking fee may apply
  • 18+ Only - Photo ID required
  • From 7pm

Breakfast Creek Hotel 125th Anniversary Ball

We have great food and kids entertainment here over the Easter long weekend. Come in and enjoy our delicious meal options including:

  • 300gm Black Angus Rib Fillet in Cajun spices with chilli battere prawns, topped with aioli - $35
  • Baked Atlantic Salmon on potato rosti with asparagus and avocado hollandaise sauce - $32

These delicious meals are available from 19th - 21st of April.

PLUS Easter Sunday:

  • Peppa Pig appearing live 1pm - 2.30pm
  • Free Chocolate Eggs for the kids
  • Jumping Castle 12pm - 3pm Free

Conditions apply. See staff for details.

  • End - Monday 21st April 2014

Easter Long Weekend

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

REGION: Queensland, Northern Territory & Northern NSW

EATABILITY: This bacon encased eye fillet is a popular cut as it incorporates the smoky flavour of the bacon whilst maintaining the tenderness and enjoyment of an eye fillet. Although no specific breed is used, our eye fillet products are 100 day grain fed.

SERVING SUGGESTION: Medium Rare to Medium

WINE SUGGESTION: Leo Buring Dry Riesling

  • Start - Tuesday 1st April 2014End - Wednesday 30th April 2014


Book Now For Mother's Day

Win a shopping trip to New York City!

Dine with us on Mother’s Day, Sunday May 11th, for your opportunity to win a shopping holiday to New York City plus $5,000 spending money!

Mother’s Day is fast approaching, so book your table today.

Bookings essential. Terms and conditions apply.

Book Now For Mother's Day

Don't miss Monday Night Footy on our 7 metre square screen! With live sound throughout the beer garden you won't miss the action.

Plus enjoy our 300g Black Angus Rump and Schooner of VB for just $30.

Conditions may apply. See staff for details.

  • Mondays 5pm - 9.30pm in the Beer Garden

Monday Night Footy

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

Come in and enjoy our Pure Tasmainian Beef, hand selected, tender and rich in flavour.

  • Pure Grass-fed Rib Fillet $39
  • Pure Grass-fed Rump $30

Conditions apply. See staff for details.

Grass-Fed Beef is back at the Creek!

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