Menu – Cut Bar and Grill

THE CUT

Bar & Grill

16 Argyle Street, The Rocks

Opening Hours
Lunch
Monday – Sunday 12-3pm

Dinner
Monday – Thursday 5:45pm – Late
Friday – Sunday 5:30pm – Late

Bar
Monday – Sunday 12pm – Late

Monday, October 7th
Open from 6pm (No Lunch)

02 9259 5695
reservations@cutbarandgrill.com.au

Snacks

DEVILLED EGGS (2) / 8
WITH CAVIAR / 25
SYDNEY ROCK OYSTER, FINGER LIME & VERMOUTH MIGNONETTE / 7 EA
GOAT’S CHEESE & SMOKED TOMATO TARTLETS (2) / 10
BEEF EMPANADAS WITH “THE CUT” HOT SAUCE (2) / 12
HOUSE BERKSHIRE PIGS IN BLANKET WITH ALE MUSTARD (2) / 12
WOOD FIRE SCALLOP WITH KOMBU BUTTER / 12 EA
“SURF & TURF”, ROAST BEEF WITH BEEF FAT POTATO & CAVIAR / 25

SMALL PLATES

CALVISIUS CAVIAR 30G/50G, POTATO HASH BROWNS, CRÈME FRAÎCHE / 170/ 260
HEIRLOOM TOMATOES WITH OLIVE TAPENADE & RICOTTA SALATA / 26
TUNA WITH PIQUILLO PEPPERS AND CUMIN / 32
WOOD FIRE BABY GLOBE ARTICHOKES WITH DON BOCARTE ANCHOVIES & PANGRATTATO / 32
JAMON SERRANO
DUCK LIVER PARFAIT, ONION JAM, SOURDOUGH TOAST / 29
JAMON SERRANO WITH GUINDILLAS AND MANCHEGO / 32
STEAK TARTARE WITH POTATO CRISPS / 32
FRIED CALAMARI WITH ROMESCO / 34
PRAWN COCKTAIL WITH BABY COS & GREEN GODDESS DRESSING / 36

SEAFOOD TOWER

SYDNEY ROCK OYSTERS, TIGER PRAWNS, SCALLOP CEVICHE, BALMAIN BUGS, CONDIMENTS / 55 PP

WOOD FIRE Grill

JOHN DORY WITH CORN & ESPELETTE PEPPER / 52
KINROSS STATION LAMB CUTLETS WITH SALSA VERDE / 58
BERKSHIRE PORK CHOP WITH VADOUVAN BUTTER / 52
EGGPLANT PARMIGIANA / 39
HALF EASTERN ROCK LOBSTER WITH SAFFRON & PERNOD BUTTER / 110

PURE BLACK ANGUS GRASS FED FILLET MB3+ 230G / 72
ALTAIR WAGYU GRASS FED RIBEYE MB7+ 800G / 210
ADD FRIED EGG / 7

PRIME RIB

SLOW COOKED, OFF THE BONE, PURE BLACK ANGUS GRASS FED MB5+

STANDARD CUT 300G / 85
SIGNATURE CUT 450G / 105

SERVED WITH
RED WINE SAUCE & HORSERADISH CREAM

SANDWICHES

THE CUT BURGER / 24
PRIME RIB SANDWICH, CARAMELISED ONIONS, GRUYÈRE CHEESE / 32

Sides

GREEN SALAD WITH MUSTARD VINAIGRETTE / 14
ICEBERG WEDGE WITH GUANCIALE, WALNUTS & BLUE CHEESE / 16
WOOD FIRE GRILLED SUGAR SNAP PEAS WITH TARRAGON SALSA / 16
ORGANIC GLAZED CARROTS WITH COPPERTREE BUTTER AND BAY LEAVES / 16
SHOESTRING FRIES WITH “THE CUT SEASONING” / 14
TWICE COOKED POTATOES WITH CHICKEN FAT AND THYME / 16
CACIO E PEPPE MAC & CHEESE / 19

DESSERTS

CHOCOLATE AND HAZELNUT TART / 21
COCONUT BOMBE ALASKA WITH PINEAPPLE & JAMAICAN RUM / 19
ARMAGNAC AND PRUNES CRÈME BRÛLÉE / 21

CHEESE
SINGLE SELECTION / 21
ADDITIONAL SELECTION / 11
RAW GEORGE, COW’S MILK, BRUNY ISLAND, TAS
SILVER WATTLE, COW’S MILK, LONG PADDOCK, VIC
BLUE STONE, COW’S MILK, LONG PADDOCK, VIC
2017 Quinta do Passadouro, Duoro Valley, Portugal- 60ml / 27