Menu

In keeping with the Vlado's simplicity, pristine quality and unchanging tradition the menu remains fixed also.

Anticipating a meat feast, all condiments are placed on the table (in-house made mustard, horseradish, salt and pepper) and soon after being seated a bread roll and a salad of cabbage, lettuce and tomato with garlic vinaigrette dressing is served. House grilled red peppers available on request.

New diners will also receive the menu and a wine list. The first two courses require no contemplation so unless staffs is prepping a Vlado's first experience there is only idle chit chat to exchange and the sniffing of the precious char grill aroma of the first course is already cooking on the grill.

1st Course
Homemade sausages made from a mixture of pure lean beef & pork neck blended with a little crushed garlic & sweet red paprika.

2nd Course
Tasting plate of eye fillet medallions, young calves liver, hamburger patties and slices of pork neck.

3rd course
Eye fillet, porterhouse or rump steak. This is the patron's choice of cut selected from a tray presented to the table by the waiter. It is Vlado's pleasure that his guests suggest any particular requirement at this time which not only includes taste preference but also cooking preference.

For those who would like wagyu, it is available at an additional cost and is marbled at Vlado's suggested score of 8.

4th course
The everlasting retro desert of strawberries and crepes with ice cream and cream served with coffee or tea.

Set price per person $88.00