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Restaurant setup with tables and chairs

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Ray's Grill

Journey to the 63rd floor of our hotel to find Ray’s Grill, an American steakhouse offering premium cuts of meat and fresh seafood. Accompanied by an extensive wine collection, our menu showcases the art of grilling with balanced flavours and textures.

ray's grill steak on plate

Hours

Monday – Saturday | 6.30 – 11 pm

Closed July and August

Restaurant table with plate of food

Steak & Seafood

Prime cuts, Australian Wagyu beef, and 100% minced chuck steak are on the menu — always prepared to perfection.

Indulge in a seafood feast with grilled jumbo shrimp and crabcakes served with mango salsa.

Menu

Tableside Tartare

Traditional Condiments of Shallots, Parsley, Olive Oil, Lemon Juice, Lea Perrins, Tabasco Sauce, Dijon Mustard and Egg Yolk Emulsion, Sour Dough Chips

Angus Beef

Hand Chopped Prime Tenderloin

Tuna

Yellowfin

Mushrooms

Portobello, Chestnut, Oyster & Shimeji

Grilled Jumbo Shrimp Cocktail

Charred Baby Gem Lettuce, Crisp Iceberg, Orange Segments, Pickled Cucumber, Avocado Puree, Hazelnut Dressing, Soft Boiled Quails, Egg, Sauce Choron

Slow Cooked Brown Onion Soup

Spanish Onions simmered for many hours with Garlic & Herbs topped with melted Gruyere Cheese

Crab Cakes

Mango Salsa, Fennel & Dill Slaw, Black Pepper Marmalade

Potted Beef

Roasted Bone Marrow, Candied Maple Veal Bacon, Toasted Multi Grain Bread

Casar Salad

Crisp Gem Lettuce, Crunchy Croutons, Parmesan Cheese, White Anchovies, Caesar Dressing

Ray's House Salad

Tomato, Avocado, Asparagus, Gem Lettuce Radish, Young Spinach, Mâche, Black Olives, Sauce Gribiche

Pickled Beets & Smoked Goats Cheese Curd

Red & White Endive, Candied Walnuts, Compressed Apple, Mustard & Raisin Vinaigrette

Whole Grilled Atlantic Lobster

Whole Sea Bass

Yellowfin Tuna Steak

Corn Fed Chicken Breast

Cauliflower 'Steak'

Braised Endive, Charred Onions, Sweet Potato & Spinach Puree, Beets & Pistachio

Prime Cuts

Considered to be the best cut on the animal

Tenderloin

The most tender cut of all, succulent with a melt in your mouth texture Grain Fed

Chateaubriand

A classic steak for two made from a center cut filet that requires little dressing up. Like most high-quality cuts, it’s best cooked rare to medium Grain Fed

Ribeye

Rich, tender, juicy and full flavored, with even marbling throughout Grain Fed

Tomahawk

A succulent on the bone piece of meat cut from the center of the fore rib that releases intense flavors from the bone during cooking, giving it a sweet gelatinous flavor Grain Fed

Striploin

Well flavored, moderately tender with very little fat Grain Fed

Secondary Cuts

These little-Known Gems are a Chefs best kept secret as long as they are not over cooked I Recommend a Cooking Temperature of Medium Rare

Flat Iron

The second most tender cut of Beef. It comes from the chuck and is also known as Butler’s Steak

Thin Skirt

Very thin pieces of Meat cooked quickly for an intense flavor

Braised Short Ribs

Slowly Braised for many hours Accompanied with Buttered Mashed Potato & Green Onions

Australian Wagyu

These purebred Wagyu are crossed with traditional Beef cattle breeds to create Wagyu Beef. The result is a perfect blend of famous Wagyu Buttery marbling and the robust beef flavour that Australian Wagyu Beef is known for. It’s the best of both worlds.

Tenderloin

MBS 7 - 8 Wagyu Tenderloin can you cut with a butter knife

Rump

Exceptional marbling and tenderness within our Wagyu rump Beef is the result of careful rearing in a pristine environment

Chateaubriand

‘Great for two and includes two sides of your choice’

Smash Burgers

Mushroom & Monterey Jack Cheese

Guacamole & Fried Jalapeno

Fried Hens Egg & Maple Glazed Beef Bacon

Portobello & Marinara Sauce, Manchego Cheese

Sides

Steak Fries

Finished with Rosemary Sea Salt

Mashed Potato

Truffle & Brie Cheese

Lobster Mac & Cheese

Creamy Macaroni Cheese Sauce cooked with Lobster Claws, Finished with Lobster Oil

Garlic Mushrooms

Portobello, Chestnut, Oyster & Shimeji’s Cooked in Garlic Butter

Creamed Spinach

Grated Nutmeg

Extras

Half Grilled Atlantic Lobster

Topped with a Butter of your choice

Charred Jumbo Shrimp

Sauces & Butters

Sauces

Ray’s Steak Sauce

Béarnaise

Green Peppercorn

Wild Mushroom

Salsa Macha

Chimichurri

Butter

Red Chili & Lime

ery good with Fish or chicken

Truffle

Very good with Beef or Chicken

Garlic & Parsley

Very good with Beef, Chicken or Fish

Sundried Tomato & Horseradish

Very good with Beef, Chicken or Fish

Porcini Mushroom & Truffle

Very good with Beef or Chicken

Vanilla Cheesecake

Minted Macerated Strawberries

Pecan Tart

Burnt Orange Ice Cream

Ray's Apple Pie

Sauce Anglaise

Chocolate Lava Cake

Hot Cherry Centre, Clotted Cream

Cheese of the Month

Crackers, Red Onion Chutney, Dried Fruits

All menus are subject to change without notice.