Uniting his strong background in French-bistro cuisine with a passion for quality and flavour, Head Chef James Privett has created an enticing menu where prime Australian beef is the hero yet seafood plays a starring role.

"Our menu offers something for everyone," James confirms. "We have cured meats and salamis, oysters, prawns, sashimi and sustainable fish, plus delicious vegetarian dishes."

Then there's the steak - prime cuts of Australian beef grilled over hardwood and charcoal, then finished under a 650ºC broiler imported especially for the job. "The idea is for guests to essentially create their own dish by selecting their preferred meat cut then choosing from my sauces and sides," says James. "We want dining at The Cut to be memorable!"

 "With the glassed-in charcuterie, the carving trolley and James Privett's dedication to quality, our guests can expect to go on an enticing and educational dining journey." - Adam Harris