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Outback Steakhouse Menu Test 100% solved
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Outback Steakhouse Menu Test
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Outback Steakhouse Menu TestBlooming Onion - Answer -A colossal onion, breaded and fried, served with a spicy
mayo horseradish sauce (original bloom sauce)
Aussie Cheese Fries - Answer -Seasoned french fries, topped with melted Monterey
Jack and Cheddar cheese and chopped bacon (house made ranch on side)
Kookaburra Wings - Answer -One pound (10 on average) fresh chicken wings (50/50
drums and flats) tossed in secret spices, fried and served (blue cheese and celery)
choice of mild medium or hot.
Sydney Shrooms - Answer -Lightly battered and fried mushrooms (ranch on side)
Three Cheese Steak Dip - Answer -Blend of Steak, Gouda, Parmesan and Jack
cheeses, red bell peppers and onions. (Tortilla Chips on Side)
Gold Coast Coconut Shrimp - Answer -8 Large Prawns, hand dipped in batter, rolled in
coconut and fried golden. (Creole Marmalade on side)
Grilled Shrimp on the Barbie - Answer -8 seasoned shrimp with special blend of herbs
and spices then flame grilled. (Comes with Outback Garlic Toast and Classic
Remoulade sauce)
Ahi Tuna - Answer -Sashimi grade tuna, seared rare with garlic pepper seasoning.
Served over a bed of chopped salad mix and crispy noodles. Drizzled with creamy soy
ginger sauce. (Side of ginger and wasabi)
Mac and Cheese Bites - Answer -8 Golden bites filled with macaroni, Asiago,
mozzarella, and Parmesan cheese. (Side of ranch)
Aussie Twisted Ribs - Answer -4 Baby Back Ribs fried outback style and tossed in BBQ
sauce then drizzled with spicy bloom sauce. (Garnished with spicy pickles)
What are three signature Aussie-tizers?
Suggestion for new Guests?
Favorite and Why? - Answer -Bloomin' Onion, Cheese Fries, GSB
Onion
, Onion, because everyone loves it and its not too heavy of an appetizer to share and
also easy to share since it breaks apart on its own.
Victoria's Filet Mignon - Answer -6 or 8oz, seasoned and seared, Most tender, thick cut
Outback Center cut Sirloin - Answer -6, 8 or 11oz, Seasoned and seared, Lean Hearty
and full of flavor, center cut for tenderness
Ribeye - Answer -12 or 15oz, Seasoned and Seared, Well marbled juicy and savory,
bold flavor
Bone-in Natural cut Ribeye - Answer -18oz, Char-grilled, Bone-in and extra marbled for
max tenderness
Melbourne Porterhouse - Answer -22oz, Char-grilled, Best of Both, filet tenderloin and
flavorful strip
Bone in NY Strip - Answer -16oz, Char-grilled, Thick cut bone in rich flavor
Classic Prime Rib - Answer -12 or 16oz, Slow-roasted, w/herb crust, served with au jus
and hand carved to order
Outback Style Prime Rib - Answer -12 or 16 oz, Slow-Roasted then Seasoned and
Seared, Classic but added flavor with seasoned and seared, served with side of
horseradish sauce
Which Steak is most Tender? - Answer -Filet
Which Steak has the most Marbling? - Answer -Ribeye
Which Steaks are bone-in? - Answer -Ribeye(18 oz cut), Porterhouse and NY strip
Which Grade of Steaks do we serve? - Answer -Choice
How would you explain the Seasoned and Seared cooking Style to a guest? - Answer -
Seared, Flat-top, bold, pepper based, 17 spice blend
How would you explain the char-grilled cooking style to a guest? - Answer -Chargrilled
seasoning with hint of espresso, open flame, natural outdoor flavor
What 7 items are listed as "plus-it-up" options to our signature steaks? - Answer -Grilled
onions, sautéed shrooms, toowomba topping, grilled shrimp, coconut shrimp, roasted
garlic butter, steamed lobster tail
A guest orders a steak. Explain which plus it up item you would recommend; how would
you describe it? - Answer -
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