the fatcow feast.
Saturday Banquet | $89pp
A special extension of the Fatcow Feast, available for lunch and dinner across the Easter long weekend, 3–6 April 2026
ARTISAN BREAD Moo jus, CopperTree Farms cultured salted butter
TODAYS CRUDO Light beetroot cure, apple, celery, green oil
FATCOW TARTARE Raw beef, mustard, cured egg, potato crisp
SIRLOIN ON THE BONE MB3+ 230+ days grain fed, Diamantina Black Onyx Rangers Valley, Fullblood Black Angus, Southern Tablelands, New England, NSW
Served on clarified butter.
SIDES One selection per guest, see below options.
CLASSIC SIDES
FRIES W TRUFFLE AIOLI
MAC & CHEESE
GARDEN SALAD
ROASTED PUMPKIN w blue cheese sauce
OR PREMIUM SIDES + $6ea
TOMATO SALAD Stracciatella cheese
CREAMED SPINACH Fried onion, chickpea, kale
MASHED POTATO Parmesan crisp, chives
MUSHROOM RISOTTO Shimeji, chives
FATCOW POTATOES Grated, twice cooked, paprika aioli
CHARRED BROCCOLONI Romesco sauce, almonds
WOODFIRED CABBAGE Charred, miso caramel, chilli crisp
Enjoy a chef-curated banquet showcasing our premium cuts, signature sides, and the dishes that make Fatcow legendary. It’s the perfect way to experience the best of what we do — together, at one table.
10% Weekend surcharge (20% on Public Holidays). Card payment surcharge applies.
Please advise wait staff of any dietary requirements or allergies. Needs are catered for to the best of our ability, but the decision to consume a meal is the responsibility of the diner. Nuts, seafood, shellfish, sesame seeds, wheat, flour, eggs, fungi & dairy products are all handled on these premises.