As one of Brisbane’s most iconic pubs and steakhouses, the Norman Hotel certainly has a reputation to uphold, and their new menu by executive chef Frank Correnti more than delivers!
Of course, the focus is on beef at this Gabba institution, so the best of the best (including hand-selected Yardstick cuts and Thousand Guineas Shorthorn) is on offer from the grill.
Wagyu lovers will be drawn to the Extreme Beef offering, now featuring a rich Wagyu rib fillet and striploin (with a top-tier marble score of 8-9), sourced from Victoria’s Grampians region. The Five Founders product line, Australia’s first carbon-neutral certified beef, is also on the menu for those embracing greener consumption!
It’s not all about red meat, either, with some gorgeous new seafood offerings also in the mix; think North Queensland barramundi with baked polenta, zucchini, cauliflower mousse and a lemon and pinenut dressing, or Atlantic salmon with potato mash, blistered cherry tomatoes and green olive tapenade. For lighter meals, new options like bresaola and roasted beetroot salad on frisée with feta and parmesan aioli are sure to hit the spot.
Gluten-sensitive folks needn’t worry, either, with all of the Norman’s steaks, sauces, sides (as well as those seafood stunners) being entirely gluten-free, as with 70% of the whole menu!
When you’re trying to impress at home, the Norman is also continuing to offer their popular Steak-Away offering devised during COVID. Loaded with everything you need for a masterful barbecue experience, there are seven packs perfect for serving four diners, including steaks, spuds, bacon and sauce. You can also order your pick of items from the Norman’s meat cabinet to prep at home (for pickup Tuesday-Saturday).
The Norman Hotel is open from 11 am Tuesday-Sunday, with lunch on offer from midday, and dinner from 5 pm to 9 pm, Tuesday-Saturday—better moove quickly to try their fab new menu!
Keeping The G&G up to date with tasty tidbits requires a lot of lattes and espresso martinis, so we occasionally collaborate with local businesses we love, like this one. To learn more about our food-crazy audience and how we can help you out, head here.
