The counter
Behind the glass.
Everything cut fresh, in store. No price list here — just what we're proud of. To order, call or come in.
Grass-fed & AustralianMade in-houseCut to orderCape Grim & Black Onyx
Beef & steaks
The marbling does the talking.
Hand-selected for flavour, cut to order — from a midweek steak to something special for the weekend.
- Grass-fed scotch fillet — the everyday hero.
- Black Onyx wagyu porterhouse — rich and deeply marbled.
- Cape Grim, Tasmania — pure, pasture-raised.
- House mince & rolled roasts — ground and tied in store.
Sausages
Made in-house, every day.
Over a dozen varieties mixed and filled on site — the snags Hampton actually queues for on a Saturday.
- Honey chilli beef — the cult favourite.
- Classic BBQ snags — the Saturday staple.
- Honey lamb — sweet, rich and moreish.
- Italian, Cumberland & free-range pork — and plenty more.
Lamb
Plain, or dressed to impress.
From a simple roast to a marinated showpiece — prepped and ready for the oven or the grill.
- Greek legs of lamb — marinated, ready to roast.
- Rolled loin — plain or mint-glazed.
- Kofta & backstrap — herbed and spiced in-house.
Pork & chicken
The midweek heroes.
Free-range where it counts, and a case full of ready-to-cook favourites the whole family will eat.
- Rolled loins of pork — crackling sorted.
- Free-range pork — raised right.
- Chicken kievs, schnitzels & cordon bleu — crumbed by hand.
Marinades & BBQ
Fire it up tonight.
Skewers, satays and steaks in house-made marinades — the easy answer when the grill's already on.
- Shashliks & satays — beef, chicken and lamb.
- Backstrap steaks — lemon & oregano, and more.
- House marinades — mixed fresh, never bought in.