UPDATE: In April 2019, Enver Katranci took over as Head Chef at The Cut Bar & Grill.
Head Chef Joel Wootten (ex-Rockpool Bar & Grill) knows very well how to cook a steak properly and uses his charcoal grill to maximum effect. He shows an equally deft hand at the non-grilled dishes – so the only difficulty for diners will be what to choose!
The restaurant oozes charm, and is custom-built for a long lunch or a dinner to impress friends or business colleagues. There’s an extensive wine list that covers most varieties, with many available by the glass.
Charcoal-grilled Jerusalem artichokes with mushroom and slow-cooked egg marries soft and meaty Jerusalem artichokes with silky eggs and savoury mushrooms. Beautifully presented, it’s a pleasure to see a great vegetarian dish at a meat-dominant restaurant. Slow-cooked aged prime rib is cut from a larger section; the lightly seasoned fillet is grilled and then slow-cooked for four hours to rare perfection. This rich and decadent cut of meat is served with the option of freshly grated horseradish.
PSST! For a large group of friends, check out their Feasting Menu that has the option of buying a half or whole scotch fillet.