The Cut Steakhouse adds a seasonal touch to menus

The Cut Steakhouse adds a seasonal touch to menus

Monday, 14 November 2016:

The Cut Steakhouse has added a seasonal touch to its menus and dialled up its lunch offering with a limited-edition, wallet-friendly, $9.95 Wagyu burger and a two-course, $40 Power Lunch for corporate pleasure seekers.
The seasonal refresh brings a splash of spring produce, a burst of sensational seafood and some lighter options for the warmer months to the lunch and dinner menus.

Starters have been supplemented with po’boys and Cape Grim dry-aged sliders, salads have been bolstered with a bounty of fresh grown vegetables, lettuce and greens, and delicious morsels of seafood are scattered across the menus, including chilled lobster cocktail with lemon and horseradish, golden Blue Swimmer crab cakes, and roasted wild Barramundi with smoked garlic, citrus and fennel salad.

In homage to The Cut’s premium and aged beef credentials, a Wagyu burger served with hand-cut chips takes pride of place alongside mains that also include scallops with cauliflower, raisins, pine nuts and wild dill; lobster rolls with lemon, mayo and chives served in soft rolls with Old Bay chips; grilled Saltbush Lamb chops with wasabi chimichurri and charred onion; and a Surf ‘n Turf duo of lobster roll and eye fillet.

The lunchtime Wagyu burger, at a limited-edition price of $9.95 until Wednesday, 30 November, is one of Melbourne’s most pocket-friendly premium burgers. Those who opt for the two-course Power Lunch can choose one of three starters: beetroot salad, grilled calamari, or tuna tartar, and either Wagyu burger, Cape Grim tenderloin, or scallops for main.

The Cut continues to fuel the grill with premium cuts of beef from boutique producers, including Darling Downs, Robbins Island, Cape Grim and Black Market Rangers, that are aged in a custom-built, in-house, dry-aging room. The top grade steak portfolio spans full-blood, high marble score and hand-select Wagyu, as well as a diverse range of cuts, from T-bone, to scotch fillet and petite tender.

Reflecting an American-style steakhouse, The Cut uses the broiling cooking method that grills steaks from above with a roaring heat of 400°C, creating a mouth-watering caramelisation and sensational crust. Steaks are thick cut, allowing for maximum caramelisation without overcooking, and are finished with a lick of bone marrow butter and a sprinkling of Tasmanian sea salt, for utmost dining pleasure.

The grill section of the dinner menu also showcases a dry-aged, double rib chop ‘Cote de Boeuf’ for two diners to share, as well as a The Cut Steak Sampler: a side-by-side degustation of full blood Robbins Island Wagyu strip; Black Market dry-aged strip; and Cape Grim hand-select strip.
The signature dish at sister restaurant The Cut Bar & Grill in Sydney, Wagyu slow-cooked beef short rib with pepper crust, has made its debut on The Cut Steakhouse menus. Steaks can be paired eight sauces and condiments and 10 different sides, including buttermilk onion rings, hand-cut chips, whipped Kipfler potatoes, side salad and charred beans.

Culinary Director Martin Heierling said the new menu was designed to showcase the best seasonal produce while continuing to honour the boutique farmers and beef producers of Australia.

“For customers to be able to come into The Cut and have a premium burger made from some of the country’s best Wagyu for just $9.95 is phenomenal when you consider it’s on the menu alongside a 12oz, full blood Robbins Island Wagyu sirloin for $84 and a Darling Downs F1 Wagyu double rib chop Cote de Boeuf for two to share for $135,” Mr Heierling said.

“Meanwhile, in the style of classic American steakhouse, we’re keeping seafood lovers happy with locally sourced oysters, wild Barramundi, and some classic lobster dishes including chilled lobster tail cocktail, silky artichoke bisque with lobster nuggets and sorrel and our lovely lobster rolls.”

For media enquiries contact Rachel Lebihan: 0438 701 573| [email protected]