Jervois Steak House & Saloon

DAYS OF BUSINESS

Mon:	16:00 to 23:00
Thu - Fri:	12:00 to 23:00
Sat - Sun:	16:00 to 23:00

Latest User Reviews

"Disapointing and over priced meal. The waiter was more interested in filling wine glasses than removing dirty plates from the table."

"A truly lovely experience had by all. The service was great and I would say the best steak I've ever had. Thank You!!!" more reviews

Chef	Simon Gault -
Price Guide	Entrée $16 - $26, Main $34 - $78
Payment Options	Cash, Amex, Visa, Mastercard, Diners, Eftpos
Features	Dress smart, Licensed, Private dining area
Ambience	Contemporary, Relaxed

Dinner

Entrée

Caesar: cos lettuce tossed w bacon, garlic croutons & creamy caesar dressing, topped with shaved parmesan served w garlic aioli & egg yolk

16.00

Warm green salad: w smoked mushrooms & prosciutto

17.00

Spicy sesame chicken salad: w crispy noodles & cos lettuce

19.00

Prawn cocktail: classic served w avocado

22.00

Hot smoked akaroa salmon: w picled cucumber, horseradish mayo & fried capers

17.00

Steak tatare: w white truffle oil & parmigiano

23.00

Alaskan red king crab: steamed & served w trio of drawn butters, garlic, ginger & spicy, 200g

26.00

SG calamari schnitzel: w extra virgin olive oil, parsley, aioli & lemon

18.00

French onion soup: w melting cheese crouton

17.00

Main event

Signature prime rib: our singature dish, selected from the finest grain fed black angus that has served whorserad dish. King cut 450g/ 150day grain fed or queen cut 300g

48.00/ 37.50

New York strip: NSW black angus sirloin is finished at internationally erenowned jinadlee feedlot. This prime cut his been dry aged for a smoother texture, rich flavour w tendemess, 150 day grain fed, 300g

34.00

Ribeye for two: an outstnding example of ribeye at its best. Well marbled for peak flavor & deliciously juicy, 150 dry grain fed, 550g

78.00

Steak fiorentina for two: T bone from turihau station, gisbome, brushed w extra virgin olive & garlic, turned only once & only served rare or medium rare, grass fed, 1kg

76.00

Angus pure eye filet: from merchiston estate in rata, served on the bone, specially trimmed of all fat. This is the most tender cut of all black angus, grass fed, 400g

38.50

Petite angus pure eye filet: a smaller, but eqully tender filet, grass fed, 200g

35.00

All efforts have been made by www.menulog.co.nz to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in New Zealand Dollars (NZD$) unless otherwise specified.

This menu was last updated on 18/3/07.

User rating

(3 reviews)

Overall		7.7
Food		8
Ambience		7.7
Service		8
Value		7

Previous user experiences

Overall 5.5 - Food 6, Ambience 6, Value 4, Service 6

Disapointing and over priced meal. The waiter was more interested in filling wine glasses than removing dirty plates from the table. (April, 2008)

Overall 10 - Food 10, Ambience 10, Value 10, Service 10

A truly lovely experience had by all. The service was great and I would say the best steak I've ever had. Thank You!!! (March, 2008)

Overall 7.5 - Food 8, Ambience 7, Value 7, Service 8

Very enjoyable, nice room and funky bar. Great steaks and really good service. A little noisey but that's the type of place it is. (February, 2008)

"...Jervois Steak House...the interior is all exposed brick and wooden floors and warm, as is the welcome..."

Phoebe Falconer, The New Zealand Herald - March 2010

"...The Jervois Steak House is chef Simon Gault’s spin on the classic American steak house, and décor-wise it’s a good facsimile with bold dark walls, a masculine ambience, and black and white period photographs of old Herne Bay..."

Brett Atkinson, View Auckland - August 2009

"...Jervois opened in a chargrill of publicity a couple of years ago. It had all the ingredients - Simon Gault plus the first $100 main in the country, Japanese Wagyu beef...Jervois embodies Gault's philosophy of food: prime ingredients from artisan producers, straightforward cooking, respect for the diner..."

Jo Burzynska, NZ Herald - May 2009

"If there’s a better destination-dining experience in NZ, I’ve not found it in 20 years of restaurant writing..."

Lauraine Jacobs, Cuisine Magazine - May 2007

"The cut of eye fillet is very clever... Also tender and full of flavour..."

Lauraine Jacobs, Cuisine Magazine - March 2007

"As is clear from the name, there’s no risk of steak being overshadowed by the other options at Simon Gault’s latest venture in Jervois Rd. Here, it reigns supreme and just a glance down the menu starts to reignite a long-neglected taste for a juicy slab of prime beef. Steak this good doesn’t need much accompaniment, but a range of sauces and sides are available. The former are wisely served in side dishes so as much or as little can be added to taste. There are various bernaises and butters and sauces but the horseradish and simple jus that came with the rib would be hard to beat. All our sides were good."

Bevan Rapson, Metro Live - February 2007

"The steaks show the wisdom of sourcing the very best meat and adding nothing but a sprinkling of salt and pepper and they come with superb little sauces..."

Brian Bennett, View New Zealand - January 2007

"From the front door, Auckland's first fine-dining steak house has a touch of theatre - waiters in starched white shirts and black bowties, damask tablecloths, though I'm not too sure about the 60s Greatest Hits soundtrack."

Ewan McDonald, The New Zealand Herald - November 2006

Jervois Steak House & Saloon

DAYS OF BUSINESS

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