While Jervois Steak House has retained its status as the purveyor of the best steak in town for nearly two decades, the delightful new summer menu from this Jervois Road stalwart has us rushing to book our favourite table, STAT.
The Jervois Steak House team have pulled out all the stops by bringing in just the right amount of seasonal, summery fare while still retaining the essence of what JSH is all about. To celebrate, we’re giving you a chance to win a table for four, so you can try it all for yourself. And to get you excited for any summer dinners to come, we’ve rounded up the stand-out dishes that you simply have to try.
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Salt and pepper calamari with smoked taramasalata, Turkish butter and lemon
Few dishes feel as summery as fresh calamari, perhaps somewhat reminiscent of fish & chips on the beach, and this new addition to the JSH menu is better than most. Spices such as smoked paprika, toasted cumin and coriander seeds are used in the coating, which pairs with the creamy taramasalata and crispy squid beautifully.
Skull Island prawns with n’duja butter, lime salt and soft house-made bread
This dish is a must-order if you’re looking to begin on a high note. The prawns, smothered in n’duja butter, come with fresh, house-baked Parker House rolls, which are so soft and fluffy — perfect for mopping up the prawn juices and butter.
Yellowfin tuna with heirloom tomato, radish, chipotle oil and rice cracker
We tend to think that few dishes are a better precursor to a steak dinner than fresh fish, and this tuna crudo is the perfect appetiser. The tuna itself is so fresh and, paired with heirloom tomato and radish, it feels somewhat virtuous too.
Free range chicken schnitzel with whipped feta, zucchini, peas, lemon and anchovy butter and dill
As much of a crowd-pleaser as steak itself, making for a lighter summer alternative too, the chefs at JSH thought it was high time they introduced a chicken schnitzel to their menu. This one is finished with a creamy and tart whipped feta, with shaved zucchini and fresh peas to add a touch of light, seasonal greens. Finished with dill, it’s schnitzel like you’ve never tried it before.
Fried potato gnocchi, grilled mushrooms, pecorino, parsley pistou
JSH isn’t initially associated with fanciful vegetarian fare, but this delicious gnocchi promises to change even the most devout carnivore’s mind. In this iteration, gnocchi is lightly fried for a crispier texture before being topped with confit mushrooms (with garlic, thyme, lemon and fennel seeds). Then grilled for a smoky charred flavour, it is complete on an umami-driven mushroom puree and an astringent and punchy parsley pistou.
We could sing this menu’s praises all day long, but when it comes to food like this, you really need to experience it firsthand. (And for those with an affinity for a classic take, JSH still offers their usual signature cuts and classic sides too.)
This competition is now closed.
