The Cut Bar & Grill

with Caroway Seed Butter

Grissini and Horseradish

Grape, Pistachio and Fetta

Peccorino and Pickles

with Pear Chutney and Pickled Onion

Autumn Vegetables and Parmesan

Rocket, Chili and Aioli

with Pickles

with Comte and Peppers

White Onion and Joseph 'la Casetta' Vinaigrette

Tanqueray Gin, Apricot Liqueur, Sloe Gin and Lime. First published in A.S. Crockett's Old Waldorf Bar Days, this was named in honour of the famous actor but it is unclear whether it was ever a favourite of the man himself. We have changed the ratio a little to allow for an extra kick of juniper

Patron Silver Tequila, Apricot Brandy, Lime. This cocktail may resemble the Margarita but it was seen in print in 1937, some 16 years before the first printed reference to the modern classic

Bulleit Rye, Lemon, Dry Vermouth, Grenadine, Orange Bitters. A competition was held in 1924 to create a word to describe "a lawless drinker of illegally made or illegally obtained liquor". The winning word was "Scofflaw". Three years later the Scofflaw Cocktail found its way into print in Harry McElhone cocktail guide "Barflies and Cocktails"

Blend of Light and Dark Rums, Lime, Cointreau, Falernum. A Trader Vic (aka Victor Bergeron) original first published in his 1947 bartenders guide. A spiced up tiki-fied daiquiri

Ginger and Honey Shaken with Scotch whisky, Lemon and crowned with an Islay Float. Created by ex-pat Sam Ross at famed New York bar Milk and Honey in the early 2000's

Tanqueray Gin, Lime, Mint, Soda. Featured in Hugo R Ensslin's 1917 "Recipes for Mixed Drinks", this cocktail could be the original "Gin Mojito"

Tito's Vodka infused with Grilled Pineapple, Mezcal, Lime, Ginger Beer. Created purely out of marketing fanfare in the 1940's by Smirnoff marketing executives, this classic cocktail changed the way the world looks at and consumes vodka

Champagne, Citrus Fruit Salad, VSOP Cognac, Benedictine, Maraschino. Adapted from a 20th century recipe, Dale deGroff launched this cocktail for New York's famous Rainbow Room restaurant in the late 1980's

Pampero White Rum, Lime, Sugar, Chartreuse, ornamented with fruits in season. In Charles H. Baker's "Jigger, Beaker & Glass" he describes this drink as "a lovely thing introduced to us through the gracious offices of the late Facuno Bacardi, of lamented memory". Fond and kind words from a fairly "opinionated" bon vivant of the 30's

Johnnie Walker Black Label, Islay Single Malt, Drambuie, Orange Bitters. According to King Cocktail, Dale DeGroff, it was created by some "clever bartenders" at the 21 Club in Manhattan sometime in the early 1960's

Bulleit Rye Whisky, Sweet Vermouth, Maraschino. Created by Milk & Honey's Enzo Ericco, this cocktail bridges the gap between a Brooklyn and Manhattan and highlights the beautiful balance between sweet, bitter and spice

Campari, Sweet Vermouth, Tanqueray Gin, Smoke served tableside. When Count Camillo Negroni ordered his Americano at Caffe Casoni in 1919 with a little extra kick, he could never have known that the world would be crying out his name almost a hundred years later

Bulleit Rye, Applejack, Demerara Sugar, house blend of bitters. The brainchild cocktail from Little Branch in New York, this dark riff on the Old Fashion blends American Apple Brandy with brown sugar taking you to beguiling places

Orgeat, Pomegranate Molasses, Lemon Juice, Lemonade. Our virgin Amaretto Sour

Strawberries, Raspberry Syrup, Cranberry Juice, Mint. A fresh, fruity & delicious non-alcoholic Mojito

Caramel Syrup, Pineapple, Lime, Orange juice. Savour the refreshing Caribbean flavours

Served cold, fresh, bone dry and deliciously salty

Served cold, dry, complex, savoury and nutty with a hint of vanilla

Wine Pairing: NV Warre's 'Otima' 20 yo Tawny Port - Douro Portugal $27

Wine Pairing: 2007 Chäteau Lamourette, Semillon Sauvignon - Sauternes, Bordeaux, France $20

Crushed Meringue, Seasonal Fruits and Whipped Cream. Wine Pairing: 2016 The Royal Tokaji Co. 'Late Harvest' - Tokaji, Hungary $15

Glazed with Whisky Caramel and Vanilla Ice Cream (Allow 20min). Wine Pairing: Glenmorangie Signet $32.50

Pear Chutney and Pickled Onions VIC. Wine Pairing: 2015 Rockford 'Rod and' Spur Shiraz Cabernet - Barossa Valley, SA $28

Poached dates and Honeycomb VIC. Wine Pairing: 2016 Tim Adams, Botrytis Riesling - Clare Valley, SA $18

with Gin, Vermouth and Orange

with Coriander Mignonette

with Baby Cos, Anchovies, Croutons and Parmesan

Nectarine, Pistachio and Barrel Aged Feta

Almond, Pecorino and Pickles

with Kipfler Potatoes, Green Tomato and Olive

Beef Fat Roast Potatoes with Garlic & Seasonal Greens with Preserved Lemon & Hazelnut

with Seasonal Fruit Salad

Crushed Meringue, Fresh Whipped Cream, Summer Berries

Nectarine | Pistachio | Barrel Aged Feta

Almond | Pecorino | Pickles

Beetroot | Macadamia

Kipfler Potatoes | Green Tomato | Olive

Béarnaise 200g

400g

Clams | Roast Tomato | Fennel

Summer Vegetables | Burnt Cream

Hazelnut | Preserved Lemon Vinaigrette

Onion | Joseph 'La Casetta' Vinaigrette

Coffee Cream | Salted Caramel

Condiments | Crackers

Yuzu Ponzu | Pickled Jalapeno | Sweet Garlic

Horseradish | Lemon | Cocktail Sauce

Condiments | Brioche

Seafood | Shellfish | Herbs

White Anchovies | Parmesan

Sourdough Crostini

Celeriac | Mustard Dressing

Roast Pearl Onion | Pumpkin | Chestnut | Red Wine Essence

Parmesan Gnocchi | Caramelized Onion

Spiced Carrot PureÉ | Fennel | Cider Maple Jus

Grilled Wagyu Beef Fillet | Broiled Lobster Tail | Served with a side of your choice

Charred Eggplant | Spring Onions | Sheeps Yogurt | Black Olive Oil

Rhubarb | Black Garlic

Baby Fennel | Citrus

600 Days Rotation Fed, MS 9+

Grain Finished Yearling, MS 2-3

Pure Black Angus MS 3-5

400-day, Grain Fed

served with two sides & two sauces

Hazelnut Dressing

Balsamic | Feta | Sweet Potatoes

White Anchovies | Parmesan

JalapeÑo

Thyme | Smoked Speck

Ginger | Garlic Chips | Chilli | Sesame

Smoked Salt

Blue Cheese Dressing

Raisin | Hazelnuts

with Gin, Vermouth and Orange

with Coriander Mignonette and Chili Sauce

Stuffed Medjool Date Wrapped in Bacon

with Baby Cos, Anchovies, Croutons and Parmesan

Grape, Pistachio and Barrel Aged Feta

with Celeriac and Chervil

with Capers, Pink Peppercorn, Chili and Saffron

Almond, Pecorino and Pickles

with Beetroot and Macadamia

Mushroom with Slow Cooked Egg

with Kipfler Potatoes, Green Tomato and Olive

with Seaweed Butter

Chickpeas, Rocket and Salted Chili

with Spicy Prawn Butter and Eggplant

with Garden Vegetables and Burnt Cream

with Mussels and Braised Baby Peas

Oakey Crossbred Wagyu, Darling Downs, QLD; Subject to availability

White Onion and Joseph 'La Casetta' Vinaigrette

Blue Cheese, Walnut and Mint Salad

Hazelnut and Preserved Lemon Vinaigrette

Pumpkin Jus and Sour Cream

Barbecued Onion and Sage

with Caroway Seed Butter

Grissini and Horseradish

Grape, Pistachio and Fetta

Peccorino and Pickles

with Pear Chutney and Pickled Onion

Autumn Vegetables and Parmesan

Rocket, Chili and Aioli

with Pickles

with Comte and Peppers

White Onion and Joseph 'la Casetta' Vinaigrette

Wine Pairing: NV Warre's 'Otima' 20 yo Tawny Port - Douro Portugal $27

Wine Pairing: 2007 Chäteau Lamourette, Semillon Sauvignon - Sauternes, Bordeaux, France $20

Crushed Meringue, Seasonal Fruits and Whipped Cream. Wine Pairing: 2016 The Royal Tokaji Co. 'Late Harvest' - Tokaji, Hungary $15

Glazed with Whisky Caramel and Vanilla Ice Cream (Allow 20min). Wine Pairing: Glenmorangie Signet $32.50

Pear Chutney and Pickled Onions VIC. Wine Pairing: 2015 Rockford 'Rod and' Spur Shiraz Cabernet - Barossa Valley, SA $28

Poached dates and Honeycomb VIC. Wine Pairing: 2016 Tim Adams, Botrytis Riesling - Clare Valley, SA $18

Nectarine | Pistachio | Barrel Aged Feta

Almond | Pecorino | Pickles

Beetroot | Macadamia

Kipfler Potatoes | Green Tomato | Olive

Béarnaise 200g

400g

Clams | Roast Tomato | Fennel

Summer Vegetables | Burnt Cream

Hazelnut | Preserved Lemon Vinaigrette

Onion | Joseph 'La Casetta' Vinaigrette

Coffee Cream | Salted Caramel

Condiments | Crackers

Tanqueray Gin, Apricot Liqueur, Sloe Gin and Lime. First published in A.S. Crockett's Old Waldorf Bar Days, this was named in honour of the famous actor but it is unclear whether it was ever a favourite of the man himself. We have changed the ratio a little to allow for an extra kick of juniper

Patron Silver Tequila, Apricot Brandy, Lime. This cocktail may resemble the Margarita but it was seen in print in 1937, some 16 years before the first printed reference to the modern classic

Bulleit Rye, Lemon, Dry Vermouth, Grenadine, Orange Bitters. A competition was held in 1924 to create a word to describe "a lawless drinker of illegally made or illegally obtained liquor". The winning word was "Scofflaw". Three years later the Scofflaw Cocktail found its way into print in Harry McElhone cocktail guide "Barflies and Cocktails"

Blend of Light and Dark Rums, Lime, Cointreau, Falernum. A Trader Vic (aka Victor Bergeron) original first published in his 1947 bartenders guide. A spiced up tiki-fied daiquiri

Ginger and Honey Shaken with Scotch whisky, Lemon and crowned with an Islay Float. Created by ex-pat Sam Ross at famed New York bar Milk and Honey in the early 2000's

Tanqueray Gin, Lime, Mint, Soda. Featured in Hugo R Ensslin's 1917 "Recipes for Mixed Drinks", this cocktail could be the original "Gin Mojito"

Tito's Vodka infused with Grilled Pineapple, Mezcal, Lime, Ginger Beer. Created purely out of marketing fanfare in the 1940's by Smirnoff marketing executives, this classic cocktail changed the way the world looks at and consumes vodka

Champagne, Citrus Fruit Salad, VSOP Cognac, Benedictine, Maraschino. Adapted from a 20th century recipe, Dale deGroff launched this cocktail for New York's famous Rainbow Room restaurant in the late 1980's

Pampero White Rum, Lime, Sugar, Chartreuse, ornamented with fruits in season. In Charles H. Baker's "Jigger, Beaker Glass" he describes this drink as "a lovely thing introduced to us through the gracious offices of the late Facuno Bacardi, of lamented memory". Fond and kind words from a fairly "opinionated" bon vivant of the 30's

Johnnie Walker Black Label, Islay Single Malt, Drambuie, Orange Bitters. According to King Cocktail, Dale DeGroff, it was created by some "clever bartenders" at the 21 Club in Manhattan sometime in the early 1960's

Bulleit Rye Whisky, Sweet Vermouth, Maraschino. Created by Milk Honey's Enzo Ericco, this cocktail bridges the gap between a Brooklyn and Manhattan and highlights the beautiful balance between sweet, bitter and spice

Campari, Sweet Vermouth, Tanqueray Gin, Smoke served tableside. When Count Camillo Negroni ordered his Americano at Caffe Casoni in 1919 with a little extra kick, he could never have known that the world would be crying out his name almost a hundred years later

Bulleit Rye, Applejack, Demerara Sugar, house blend of bitters. The brainchild cocktail from Little Branch in New York, this dark riff on the Old Fashion blends American Apple Brandy with brown sugar taking you to beguiling places

Orgeat, Pomegranate Molasses, Lemon Juice, Lemonade. Our virgin Amaretto Sour

Strawberries, Raspberry Syrup, Cranberry Juice, Mint. A fresh, fruity delicious non-alcoholic Mojito

Caramel Syrup, Pineapple, Lime, Orange juice. Savour the refreshing Caribbean flavours

Served cold, fresh, bone dry and deliciously salty

Served cold, dry, complex, savoury and nutty with a hint of vanilla