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

Festive Season Opening Hours 2024
Christmas Eve – Open – Lunch & Dinner
Christmas Day – Closed
Boxing Day – Closed
Friday, December 27th – Open – Dinner
Wednesday, January 1st – Open – Dinner

02 9259 5695
reservations@cutbarandgrill.com.au

Snacks

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

SMALL PLATES

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

SEAFOOD TOWER

SYDNEY ROCK OYSTERS, TIGER PRAWNS, SCALLOP CEVICHE, BALMAIN BUGS, CONDIMENTS

WOOD FIRE Grill

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

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

PRIME RIB

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

STANDARD CUT 300G
SIGNATURE CUT 450G

SERVED WITH
RED WINE SAUCE & HORSERADISH CREAM

SANDWICHES

THE CUT BURGER
PRIME RIB SANDWICH, CARAMELISED ONIONS, GRUYÈRE CHEESE

Sides

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

DESSERTS

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

CHEESE
SINGLE SELECTION
ADDITIONAL SELECTION
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