“There is a real and palpable magic at the heart of AACo.”

HERITAGE • CRAFTSMANSHIP • QUALITY The history of AACo is the history of Australian farming. HISTORY

We are the oldest continuously operating company in Australia, started with a one million-acre land grant in the colony of New South Wales in 1824.

Nearly 200 years later, we are Australia’s largest producer.

SCALE

Our herd of approximately 500,000 cattle have the freedom to graze in expansive paddocks, moving naturally together. In fact, we have one of the largest Wagyu herds in the world, roaming over 15 million acres of pristine Australian pasture.

This area makes up about 1% of Australia’s land mass.

OUR PEOPLE

Many of the people who work with us at AACo have family members who work for us too. Some second-generation station managers are now raising children on the land their parents managed, while other families have grown with us and have multiple generations working across various stations. WHY AACO

How We Feed

Cattle are raised on grass for around 15 months, then finished on grain for around 300 days.

Our native pastures are one of the most intact natural environments in the agricultural sector.

Our grains are prepared fresh each day by rolling or steam flaking, and are blended with roughage like hay and silage, plus minerals and molasses for energy.

How We Breed

Our Wagyu herd descends from the most highly credentialed, full blood Japanese Black Wagyu sires and breeding females to ever leave Japan.

Our three major Wagyu bloodlines ensure diversity of our herd.

We are the only Australian pastoral company with an internal genetics team.

We DNA profile every bull, ensuring that only the best animals join our breeding program.

How We Care

We breed all of our animals internally, caring for them throughout the supply chain, to guarantee the best care and nutrition for each and every one.

Our nationally accredited feedlots allow our cattle enough space to exhibit natural behavior movement, and access to plentiful clean water and feed. It is the blend of feeding and breeding that gives our cattle its signature taste and unique mix of marbling and lean. We craft the MAGIC of australia into REMARKABLE dining experiences. CLOSED SUPPLY CHAIN Selective Breeding Taking pride in our craft means seeing it through every step of the way. We manage our animals from conception to kitchen, maintaining integrity through the entire supply chain.

Born Wild

Raised on Grass

Finished on Grain

Tracking & Selection

Plate SUSTAINABILITY

We re-use close to 100% of the effluent produced at our feedlots and capture the rainwater that runs through the cattle pens.

Several of our stations rely on solar power resources; our aim is to achieve full solar operation in the future.

FLAVOUR

Caramel-like crust forms when grilled.

Lowest melting point among all other beef fat, resulting in a unique rich buttery flavour.

Web-like marbling evenly permeates while cooking, producing a tender, juicy .

HEALTH BENEFITS

Great source of protein.

High in iron and zinc.

Higher monounsaturated fat: saturated fat ratio.

* References: · Boylston, T., Morgan, S., Johnson, K., Busboom, J, Wright, R., & Reeves, J. (1995). Lipid Content and Composition of Wagyu and Domestic Breeds of Beef. Journal of Agricultural Food Chemistry. p. 1202, 1204. · Chumbao, L. (2017). Chapter 16: The role of beef in human nutrition and health. Nanjing Agricultural University, China. P.1. · Gerber, N. (2007). The role of meat in human nutrition for the supply with nutrients, particularly functional long-chain n-3 fatty acids. Doctoral Thesis; Research Collection. P.7. · Micinski, J., Zwierzchowski, G., Kowalski, I., Wojtkiewicz, J., & Szarek,J. (2012). Health-supporting properties of beef. Journal of Elementology. P. 149. · O’Fallon, J, Gaskins, C., & Busboom, J. (2015). Fatty Acids and Wagyu Beef. Research Gate. Table 2. · Smith, S. (2014). Marbling: Management of cattle to maximise the deposition of intramuscular adipose tissue. Cattlemen’s Beef Board and National Cattlemen’s Beef Association. p. 2. · Smith, S. (2015). The Production of High-Quality Beef with Wagyu Cattle. Research Gate, p. 7,8, 20, 22. DOI: 10.13140/RG.2.1.3810.5046. · Williams, P. (2007). Section 2: Key nutrients delivered by red meat in the diet; Nutritional composition of red meat. Journal Compilation; Dietitians Association of Australia. P. S113. PRODUCT OFFERING

HGP Free Wet Aged Halal

MBS Offering 1, 2, 3, 4, 5, 6, 7, 8, 9+

Tenderloin Cube Roll Striploin Shortloin

Ribs Prepared Tomahawk D-Rump Rump Cap

Rost Biff Tri Tip Bolar Blade Oyster Blade

Point End Chuck Eye Roll Eye Round IN-MARKET SUPPORT

Irresistible DATE NIGHTS - THREE COURSE SET MENU Exclusively available every Thursday from 5pm

STARTERS SALT & PEPPER CALAMARI CLUCK & DUCK WINGS Served with black garlic aioli Scotch Bonnet BBQ glazed chicken & duck wings served with blue cheese dressing and dressed slaw WILD ATLANTIC SCALLOPS Served with lobster prosecco , peas, BAKED CHEDDAR MUSHROOMS v crispy pancetta and strawIrresistible fries (£2 supplement) Button mushrooms in a creamy Cheddar & spinach sauce, DATE NIGHTS served with toasted artisan breads MAINS All our prime are served with parsley butter, seasoned fries, a slice of our onion loaf and balsamic glazed tomato, along with your choice of lettuce wedge and steak sauce If you are looking for a lighter version of our experience replace your fries/potatoes and onion loaf with a delicious salad

30 DAY AGED BISTRO RUMP 8OZ 50 DAY AGED, GRASS FED RIBEYE 8OZ Taken from the centre of the rump to combine great Fine marbling results in an intensely packed flavour, tenderness with full flavour, recommended medium recommended medium (£2 supplement)

30 DAY AGED SIRLOIN 8OZ 30 DAY AGED FILLET 8OZ A delicate flavour balanced with a firmer texture, The most tender steak regarded by many as the recommended medium rare premium cut and recommended rare (£6 supplement)

SHARING 30 DAY AGED CHATEAUBRIAND 16OZ Cut from the , this most tender of cuts is recommended medium rare (supplement £6 per person)

TASTE OF AUSTRALIA YOUR STEAK,YOUR WAY Raised on the native pastures of Northern Australia and finished on a unique blend of grains, this Wagyu has a mix of marbling and lean with a caramellike Choose a wedge dressing Choose a steak sauce crust and rich buttery flavor. 3 cuts, each prepared differently, with an Australian wine pairing will give you a dining experience like no other. • Bacon & Honey Mustard • British Beef Dripping Sauce • Stilton & Blue Cheese • Porcini Mushroom & Black Garlic WAGYU 8OZ* • Garlic Mayonnaise & Grana Padano • Rich Bordelaise With béarnaise sauce paired with Penfold Kalimna Bin 28 Shiraz 2016 • Buttermilk Ranch & Croutons • Cracked Peppercorn • Classic Béarnaise 6 SCORE WAGYU NY STEAK 12OZ* With green peppercorn-cognac jus paired with Torbreck The Struie 2015 SOMETHING ON THE SIDE? WAGYU RIBEYE 8 OZ Classic Mac & Cheese v Grilled Half Lobster With malden salt and ponzu sauce paired with Lobster Tempura & Pan-fried Scallop Garlic Button Mushrooms v Inkberry Mountain Estate Cabernet Sauvignon 2012 Garlic Stem Broccoli & Grana Padana Garlic Sautéed Greens v

FULL RACK OF SMOKY BARBECUE RIBS GRILLED SEA BASS Succulent pork ribs with a smoky barbecue glaze, Served with samphire mash potato, roasted Mediterranean-style served with seasoned fries and dressed slaw vegetables, green beans and pesto velouté

STEAK HOUSE BURGER OVEN ROASTED STUFFED AUBERGINE ve Topped with slow cooked beef, smoked beef bacon, Stuffed with rich tomato sauce, black olives, smoked Cheddar cheese and beef dripping sauce. peppers and orzo pasta. Topped with savoury granola Served with seasoned fries and dressed slaw and a dressed salad D E S S E RT S BELGIAN CHOCOLATE BROWNIE v CLASSIC CRÈME BRÛLÉE v Served warm with pecan praline ice cream, Madagascan vanilla glazed brûlée, Served with a rich Belgian chocolate sauce and a home baked vanilla biscuit and fresh berries dark chocolate & pistachio shard STICKY TOFFEE PUDDING v CARAMEL BISCUIT VANILLA CHEESECAKE v A classic dessert served with a rich salted butterscotch sauce With rich toffee sauce & fresh berries and vanilla bean ice cream

EXCLUSIVE THURSDAY OFFER It’s almost the weekend - treat yourself to 25% off a bottle of selected fizz

Vegetarian set menu available v = made with vegetarian ingredients, ve = made with vegan ingredients; however some of our preparation and cooking methods could affect this.If you require more information, please ask your server. Our British & Irish steak is Red Tractor or Bord Bia Quality assured, and our chicken breast is British Farm Assured.Weights stated are approximate uncooked weights. All our food is prepared in a kitchen where cross contamination may occur and our menu descriptions do not include all ingredients.Full allergen information is available upon request. If you have a question, food allergy or intolerance, please let us know before placing your order. Some of our dishes contain alcohol - please ask a team member for further details. Our lighter options contain 30% less energy than our classic serving.

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SEASONED FRIES WITH recommendedwithBISTRO full flavour, atRUMPrecommendedBISTRO least recommended medium8OZ RUMP atrare least 8OZ medium medium rare Explore a variety of steak flavours and cuts - 30 day BUTCHER’SBUTCHER’S BLOCKBLOCKIndulge 24OZ24OZ together Topped with Miller’sScotch bonnet Beef Drippingmayo Jacket Chips (£1.50 Supplement) BISTRO RUMPTaken 8OZTaken from from the the centre centre of of the the rump rump to to combine combine great great tenderness tendernessagedBUTCHER’S Fillet 8oz,BUTCHER’S BLOCK 50 day aged24OZ BLOCK grass fed24OZ Ribeye ONEMiller’sMiller’s OF Beef Beef THE Dripping Dripping FOLLOWING? 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Rich and full bodied, Roasted CauliflowerGarlicRoastedRoasted Stem CauliflowerCheese Cauliflower Broccoli Wedge Cheese &Cheese Grana v Wedge Wedge Padano v v & Grana Padano• Stilton& & Grana Grana & BluePadano Padano Cheese• Classic Béarnaise•• RichClassic Classic Bordelaise Béarnaise Béarnaise • Garlic Mayonnaise • Cracked Peppercorn All our winethe pricesAll Allperfect our our are wine wine includedpartner prices prices in toare are oura included full-flavoured includedwine list in in our our ribeye.wine wine list list BakedGarlic CheddarSautéedRoastedGarlicGarlic GreensMushrooms Sautéed SautéedCauliflower v Greens vGreens Cheese v v Wedge v OUR MASTER & Grana Padano BUTCHER’S• Classic GUIDE Béarnaise All our wine prices are included in our wine list Spicy Corn & Smoked Cheese Fritters v YOUR STEAK, YOUR WAY Rump Baked CheddarGarlicBakedBaked Mushrooms CheddarSautéed Cheddar GreensvMushrooms Mushrooms v v v OurOUR cattle MASTERareOUROUR reared MASTER onMASTER hand-picked BUTCHER’S BritishBUTCHER’SBUTCHER’S and IrishGUIDE farms GUIDEGUIDE accredited OURto the highest MASTER quality standards. BUTCHER’S GUIDE Mixed Grain Salad v Tell us how you’d like it cooked Sirloin Spicy Corn &BakedSpicySpicy Smoked Corn CheddarCorn Cheese & & Smoked Smoked Mushrooms Fritters Cheese Cheese v v Fritters Fritters v v Our steaks Ourare handcattle cut are by reared our expert on hand-picked butchers and British matured and Irish farms Rump RumpRump Our cattle areOUROurOur reared cattle cattle MASTER areon are hand-picked reared reared on on hand-picked hand-picked BUTCHER’SBritish and IrishBritish British farms and and GUIDEIrish Irish farms farms Fillet BLUEusing Seared our own onaccredited theMiller outside & to Carter thebut highest completely method quality for redat standards.least throughout 30 days. Roasted Mediterranean-styleMixed Grain Salad Vegetables v v accredited accreditedtoaccredited the highest to to the qualitythe highest highest standards. quality quality standards. standards. 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OUR MASTER BUTCHER’S GUIDE Garlic Button Mushrooms v Choose a wedge dressing Choose a steak sauce Our cattle are reared on hand-picked British and Irish • Bacon & Honey Mustard • British Beef Dripping Sauce farms accredited to the highest quality standards. Our • Buttermilk Ranch & Croutons • Porcini Mushroom & Black Garlic steaks are hand cut by our expert butchers and ma- • Stilton & Blue Cheese • Rich Bordelaise tured using our own Miller & Carter method for at least • Garlic Mayonnaise & Grana • Cracked Peppercorn 30 days. All our head chefs go through our dedicated Padano • Classic Béarnaise Steak School where they learn the skills required to relax and ‘bloom’the meat, then season and grill the steak perfectly.