Outback Has A New Bloody Shark Cocktail And Brings Back The Loaded Bloomin’ Onion
It’s Spring again and Outback Steakhouse is in full “bloom” with several new menu items.
On the cocktail front, The Aussie JAWSie is a Shark Week-inspired concoction made with New Amsterdam Raspberry Vodka, Blue Curacao, a trio of citrus juices and a shot of blood (grenadine).
For apps, they’ve put a new spin on their signature Bloomin’ Onion. The Loaded Bloomin’ Onion is topped with Aussie Cheese Fries made with fries coated in our Bloom seasoning, drizzled with ranch dressing and served with spicy signature bloom sauce for dipping.
In the mains, there’s the Sirloin & Lobster Mac & Cheese, which features a center-cut 6 oz sirloin paired with steakhouse mac & cheese topped with lobster and served with a choice of steakhouse potato. The Tasmanian Shrimp & Lobster Pasta includes grilled shrimp and lobster served over fettuccine tossed in an Alfredo sauce. Finally, the Prime Rib & Shrimp Combo is their 12 oz Prime Rib paired with a choice of grilled or coconut shrimp. It is served with a choice of steakhouse potato and a side.
Finally for dessert, the new Tim Tam Brownie Cake is made with layers of chocolate brownie, peanut butter and chocolate mousse, caramel sauce and topped with Tim Tam cookies from Australia.
