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Vintaged Bar + Grill Launches New York Steakhouse Inspired Menu With Distinctly Queensland Feel At Hilton Brisbane

August 11, 2014 Food & Beverage No Comments Email Email

 Hilton Brisbane’s award-winning Vintaged Bar + Grill has launched their newest offering for the chilly winter months, featuring extravagant cuts of beef while renewing their focus on dry aged meat, with subtle tones of an American steakhouse.

An international team of Hilton food and beverage experts commissioned to seek out global steakhouse trends drew on inspiration from iconic steak houses from around the U.S and Australia.

The restaurant, renowned for meat ranging from dry-aged beef to grain fed and wagyu, and showcasing break out dishes including veal sweetbreads, cheeks and a two-kilogram Tomahawk rib eye, will again push the boundaries with the release of the new winter menu. Vintaged Bar + Grill Executive Chef Jeremy Clark said a key dish on the new menu was the “flight of meat” which reflected the true DNA of the restaurant, offering two cuts of 300g Rangers Valley grain-fed Black Angus flank from New South Wales and O’Connor Pasture fed centre cut fillet from Gippsland.

“The new menu will also boast a choice of hearty wintery dishes such as the slow cooked lamb shoulder with gratin potatoes and house made mint sauce, and whole free-range chicken coq au vin,” Clark said.

Clark said while working with the international Hilton team he had uncovered trends such as big share plates, and uncomplicated comfort-food style side dishes and refashioned them by taking advantage of Brisbane’s proximity to high quality produce.Vintagedgrillandcheftable_FP

“Whether there are guests of the Hotel or simply coming in for a meal, we want them to order and indulge in the food they wouldn’t usually cook for themselves at home.” The steakhouse inspired dishes have brought the fun back into dining and we have introduced side dishes that are good for the soul like our mac and cheese with preserved truffle and pea and ham hock soup with winter root vegetables,” Clark said.

Clark also shared that the signature pork belly dish would return due to customer requests and would feature meat from the prized Kurobuta pig.

“We are very lucky to get our hands on the Kurobuta Black pig as it is an extremely rare breed, apparently it is favoured by the British Royal family but we just believe it is such an excellent and interesting product,” commented Clark.

Clark said the restaurant’s produce was selected each day from markets and Australian farms ensuring the restaurant’s chefs are working with the finest seasonal produce available in Queensland and Australia.

“We have access to some of the best local produce in the world so it’s vital our new menu reflects this in everything we do, especially for the thing people know us for,” Clark said. Nolan Meats, one of the producers, is located 170 kilometres from Vintaged Bar + Grill, perched on the hills of the South Burnett region just outside Gympie.

Jim Bougoure of Nolan Meats said the rib on bone was one of their best cuts and was part of the private selection range, which is renowned for its tenderness, juiciness and clean light flavour.

“We’re a family run business and have been for 56 years, Nolan Meats originally started out as a local butcher shop, and today we have over 400 employees from South East Queensland,” Bougoure said.

The restaurant aims to provide a standalone, uncomplicated dining experience, with a carefully crafted menu capitalising on fresh Queensland produce sourced daily and premium Australian meat, aged to perfection in the restaurant’s signature dry aged meat cabinet. For the third consecutive year in a row, Vintaged Bar + Grill have been named a hatted restaurant by the Brisbane Times Good Food Guide.

Hilton Brisbane offers Vintaged Valet, where guests receive free parking when dining at Vintaged Bar + Grill (terms and conditions apply). For further information visit

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