Trappers Steak and Seafood Restaurant

Everything was wonderful. The new outdoor area is lovely and will work just as well in Winter as the heating setup is great. The young waiter was beyond polite and helpful. Great ambience and the food was excellent. The gnocchi was perhaps just a little dry.. Trappers is a hidden gem.

We had a wonderful dining experience at this restaurant. The steaks were delicious and we thoroughly enjoyed them. However, the salmon was overcooked and the gnocchi it was served with lacked flavor. Despite that, the rest of the entrees were fantastic. We plan on returning in the future, but will likely skip the salmon dish.

Couldn’t do enough for us, had the outside eating area to ourselves and could hang out by the fire between courses. Never felt rushed, great night out.

The meals were absolutely fantastic as was the service. We will definitely be back. A great range of cocktails on offer. Unlikely gem tucked away in the Sunseeker motel

Firstly, I was very surprised at a set menu option, unbeknownst and unclear at time of booking through the fork. Would’ve preferred an alacarte option for our special occasion. Secondly, for a supposedly top end venue, the use of outdoor furniture in the ‘outdoor’ area was very difficult to move around on or out of once seated. Next, the only soft drink available for children was ‘lemonade’, seriously is it that difficult to stick a cola or orange flavoured drink on the menu to give a few options. And for a diner that drives that just wants to have a glass of Shiraz with a steak , not a single glass house option small bottle size option of Shiraz available. Just a blend, I can’t stand a blend , Dan Murphys is 200 m down the street surely your supplier can give you a Shiraz only option to complement the multiple pasta and red meat options and add to the existing multiple cab Savs, and Sav Blancs on offer. Once seated to be asked for still or sparkling water was very nice, so when we opted for still, and an unlabelled, well used, dirty opening bottle with tap water came out, it really set the scene. Maybe say bottled sparkling or tap water as your two options. Now to the food, toasted garlic ciabatta bread that was toasted well , but the spread of garlic butter was wafer thin, the bread was not even warmed through, just straight cut through the middle of the roll, rapid toasted and lightly buttered. So much cold dough that had to be trimmed . No butter penetrating even a few mm depth . Ordered warm olives , but this was sickly sweet with what I can guess was quince paste or something else. Olives are savoury , add garlic or salt or something half of Europe does , heat up the oil and plonk them in. Delete the quince paste or sweet additive please. Entree , scallops cooked to perfection , the kids schnitzel was perfect , the tuna ceviche with the fried capers was amazing. I need to ask though what is with the garnish choice on what seemed every dish, of basil and parsley. It doesn’t go on everything , especially steak, so don’t put it on everything. Mains were seafood medley and T bone cooked blue, seafood was well cooked, tasty and filling. The tbone however, blue was delivered medium at best, and however you cook it really needs to change because it was that white grey almost boiled colour on the outside, and the use of truffle oil was extremely overpowering. Such a shameful waste of a beautiful cut of meat .. broccolini however was cooked perfectly. Was looking for wait staff to send it back, but couldn’t be found , so having paid the extra for the steak , I ate it and let my disappointment be known when our plates were collected. A true test of a cook chef is when the extreme requests come through, Like a blue steak, and you nail it . Everyone can overcook one to medium or well done but to get ‘blue’ down pat, obviously needs some work here. Dessert was the pecan and date tart, and flourless chocolate brownie , tart was ok, bit dry and couldn’t be pulled off without the honeycomb ice cream. The brownie was in no manner warm, just a brick of yeah on a plate . Paid and left, mulled over our dining experience and the next day penned this review