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Outback Steakhouse Restaurant Review: Naturally, there’s an emphasis on labels Australian---from the Queensland salad (seasoned chicken salad with lettuce, Monterey jack and cheddar cheese, bacon, chopped egg, tomato and toasted almonds) to Botany Bay fish o’ the day. Appetizers have labels like Aussie cheese fries and Kookaburray wings (same as Buffalo wings) and, of course, grilled shrimp on the barbie (served with Outback’s own rémoulade sauce). The signature appetizer so heavily advertised is the bloomin’ onion---a whole onion sliced into an artichoke-like design, battered and fried and served with a dip. Entrées include the aforementioned shrimp, as well as ribs on the barbie, chicken, pork chops (Jackeroo chops), pasta and a choice of one, two or three lobster tails. Desserts are limited, but include Sydney’s Sinful Sundae---vanilla ice cream rolled in toasted coconut, covered in chocolate sauce and topped with whipped cream.