The Kingsleys food philosophy is simple. They use the highest quality produce to hand-pick cuts of meats and seafood which are ethically and sustainably produced from a approved list of loyal suppliers. 
Everything on the menu can be traced back to the farm or fisherman to ensure only the finest, freshest produce hits the plate of the guests. In creating the menu, the highly skilled Chefs Jason Roberson and Leonardo Rachid Militao strive to produce innovative cuisine with a strong focus on premium quality steaks reared in Australia. 
On the menu you will find some of the finest cuts the leading farms and meat brands Australia has to offer such as Riverine, Westholme, 2GR and O’Connor.
During our tastings we have tried a MB7+ fullblood Wagyu Bavette as well as the 120 days grain-fed Riverine Black Angus rib eye. Both cuts were cooked to perfection over a charcoal grill and completely convinced our testers. Also on the menu the tempting 1,5kg Tomahawk and a 40 days dry-aged Bistecca from Riverine farms. Also convincing were the sides such as roasted bone marrow, the heirloom tomato salad and the duck fat potatoes and not to forget the delicious onion jam.