On top of uniquely seasoned steaks for which Outback Steakhouse is famous for, it serves a variety of chicken, seafood and pasta dishes that are a sensation to anyone's palette.
Once seated, we were served complimentary, dark rye bread with with light cream cheese. Bushman's Bread is soft inside out and sweetened with honey.
BBQ Pulled Pork Fries (P 369) are French Fries topped with bits of pork, melted cheesed and a drizzle of ranch dressing. It makes a great appetizer. I love the burst of flavors it creates in my mouth.
Alice Springs Chicken Quesadilla is absolutely the best! The whole tortilla has a good amount of melted cheese on the bottom tortilla. It is stuffed with grilled chicken breast, sauteed mushrooms, and bacon. It is served with honey mustard sauce.
Fish and Chips (P 449) is battered and deep-fried fish fillet served with Aussie Fries and homemade tartar sauce.
BBQ Chicken Half (P 375) is roasted half-sized chicken served with Aussie Fries and Coleslaw. The BBQ sauce glaze is perfect on its juicy meat.
Blue Bay Rib Eye is a premium cut steak that comes with rice and sweet potato side dishes. The Rib Eye Steak is tender and succulent. Steak lovers like myself will love its pleasing, rich flavor.
Creamy Seafood Pasta is a huge serving of fettucine in a creamy sauce with prawns. It tasted similar to "carbonara" but a lot richer in flavor. The pasta was cooked in perfection!
The menu indicates several choices for drink (including alcoholic and non-alcoholic cocktails) and desserts as well.
Chocolate Thunder from Down Under (P329) tasted heavenly! The warm moist cake comes in mixed with nuts, giving it a lovely nutty texture plus a lush topping of chocolate sauce, ice-cream and cream. I seldom go for sweets after a meal but this is something I couldn't resist!
Thank you Marj and Jonel Uy for hosting a hefty NomNom lunch!