QHA_Sep-2020_Online

INSIGHTS
And it is the steaks that lead the top sellers list on the
menu for the venue. The Top 5 starts with the Graziers
Beef Steaks (no. 1) followed by Smoked Wings, Whole
Smoked Chicken, Oysters (post COVID-19) and the
Traditional Parmy.
The steaks have a story of their own, sourced mainly
from South East Queensland, they come in a range of
styles.
The Brekky Creek Platinum Premium brand comes
from cattle raised on natural pastures then finished on
180 days of grain.
The Wagyu beef is sourced from the Darling Downs
from cattle nurtured in the traditional Japanese style to
generate a marble score between 4 to 6.
Grass-fed steak is also available, sourced from
Mandalong Station in Northern NSW and sold in three
cuts, dry-aged Rib on the Bone, Rib Fillet and Rump
steak.
Away from the food, the hotel has continued to hold
on to the tradition of “beer off the wood”, a unique
offering made possible only by the “rich tradition and a
great partnership and respect for that product with our
friends from Lion and the XXXX Brand”.
It has also gone to strength to strength as a venue
specialising in the sale of rum since opening the
Substation No.41 Rum Bar in 2012. The shelves
behind the bar are home to hundreds of bottles of rum
sourced from all over the world.
“It is a real attraction for the hotel with over 600
Rums,” Lance said.
“We have just had our Substation 41 Rum win London
Spirits Competition “Best Rum. It was a real milestone
for the product and we are very proud.”
Asked if there was anything else Lance would like
to share with other hoteliers out there as we work
through these tough times, he replied: “Keep your
heads up and focus on making people happy. Keep it
really simple and don’t over think the delivery.”
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