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.
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
- Sun 14th May 2017
Book Now for Mother's Day
- Ends Tue 28th February
Back by popular demand, 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.
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.
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.
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.
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.