Nioka Steakhouse

Nioka Oxtail Terrine with leeks, garlic confit, toasted pistachios and red wine, balsamic vinegar gel, toasted sour dough

Nioka Bresaola with Beetroot jam, tomato and horsradish mayonnaise, Parmigiano reggiano and roasted pistachios

Handmade potato gnocchi with roasted pumpkin, burnt sage butter, candied walnuts, binorie feta

Grilled South Australian Jumbo Prawns with chimichurri and fermented radish

Roasted Bone Marrow Fermented Shimeji mushrooms, lemon thyme Pangritata (garlic breadcrumbs) & salt bush

Fremantle Octopus cooked two ways- Flame-Grilled Octopus, atop a layer of thinly sliced, braised octopus, with smoked potatoes, shallots, chilli, lime and parsley

Rocket & Pear with walnuts and parmesan

Nioka Beef Lasagna with pork and fennel sausage, nioka bresaola, ground beef and San Marzano tomatoes smoked cheese sauce, finished with fresh rocket, pine nuts and parmesan

Green beans and sugar snap peas with olive oil and sumac

Baked Gnocchi and smoked cheese

Grilled Local summer corn with garlic and parmesan butter

12 Hour Smoked Beef Brisket “chasseur” with colcannon potato, smoked bacon, mushrooms, balsamic roasted onions and a tarragon jus

Crispy brussel sprouts, Cashew butter and balsamic