The Cut Bar & Grill Menu

To begin

• Sonoma Sourdough, Whipped Tallow

  6ea

• Rock Oyster, Red Vermouth, Finger Lime

  8.5ea

  • A

• Prime Rib Empanadas, ‘The Cut’ Hot Sauce

  8ea

• Charred Black Fig, Goat’s Curd, Vincotto

  26

• Yellow Fin Tuna, Piquillo Peppers, Cumin

  35

  • A

• Steak Tartare, Aged Gouda, Rye

  38

• Grilled Intercostals, Burnt Celeriac, Miso

  36

• Grilled Bone Marrow, Pickled Shiitake

  43

• Kaviari Oscietra Caviar 30g

  285

  • I

PRIME RIB

• Slow Cooked, Off the Bone, Cape Grim Black Angus, Grass Fed

• Standard Cut

  79

  • 250g

• Signature Cut

  139

  • 450g

• ---

• • Served with Red Wine Sauce & Horseradish Cream

THE BUTCHER’S CUT

• Tallow Aged

  70

  • Pure Black Wagyu Topside MB 9+ 240g

• Dry Aged

  260

  • Lockyer Valley F1 Wagyu Rib Eye MB 7+ 1kg

• Bourbon Aged

  99

  • Westholme Wagyu Rump Cap MB 7+ 220g

Steaks & Mains

• Margra Lamb Rump, Pimenton

  44

• Cape Grim Black Angus Fillet 250g

  79

• Cape Grim Black Angus Scotch 250g

  74

• Pure Black F1 Wagyu Tri Tip MB9+

  82

• ‘The Cut’ Prime Rib Burger

  34

• Beef & Bone Marrow Pot Pie

  40

• Jerusalem Artichoke & Chestnut Vol-au-Vont

  40

• Ballina Jumbo King Prawns, Garlic Butter

  44

  • A

Sides

• Comte Mac & Cheese

  22

• Shoestring Fries, ‘The Cut’ Seasoning

  16

• Brussel Sprouts Apple Cider, Pangrattato

  17

• Baby Carrots, PX, Hazelnuts

  18

• Iceberg Wedge, Beef Crumble, Blue Cheese

  19

• Ramarro Farm Mustard Leaf Salad

  16

Sauces

• ‘The Cut’ Hot Sauce

  6

• Horseradish Cream

  6

• Peppercorn Sauce

  8

• Chimichurri

  6

• Red Wine Sauce

  8