What’s On

OLIVERS TARANGA WINE DINNER

Enjoy the company and knowledge of Corrina Wright, Oliver’s Taranga Winemaker and 6th generation grape grower from McLaren Vale, South Australia at The Cut Bar & Grill.

Corrina will present a part of their collection of small batch, handcrafted wines from their 100 hectare Taranga Estate, including the flagships DJ Cabernet Sauvignon and HJ Shiraz.

These beautiful wines will be matched to a five-course menu from Cut Head Chef Enver Katranci.

Wednesday August 21, 6:30pm
$115 per person

To book your spot 9259 5695 or email [email protected]

 

MENU

Leek and Parmesan tartlet
2018 ‘Small Batch’ Vermentino

House cured beef cheek, manchego, frisée
2018 ‘Chica’ Mencía Rosé

Duck breast, spiced sweet potato purée, chicory, duck jus
2017 ‘Small Batch’ Grenache
2014 ‘Small Batch’ Sagrantino

Lamb shoulder, farro rice, fermented raisins
2014 DJ ‘Reserve’ Cabernet Sauvignon

Maffra cloth aged cheddar, slow cooked quince
2016 HJ ‘Reserve’ Shiraz

FATHER’S DAY

Spoil your Dad and make this Father’s Day unforgettable with lunch or dinner at
The Cut Bar & Grill.

We’ll be treating Dad to Australia’s best charcoal grilled beef and seafood, alongside our award-winning selection of fine wines, Champagnes and cocktails.

Treat Dad like a king with our 1Kg Cape Grim T-Bone with choice of sauce & side $125

All Dad’s will receive a complimentary glass of Cape Mentelle Trinders Cabernet Merlot 2016.

Sunday September 1
Open Lunch & Dinner

BOOK HERE

MELBOURNE CUP

Giddy up and book Cup Day at The Cut Bar & Grill. Start you celebrations with a glass of Champagne before indulging in a three-course lunch for $110pp.

Tuesday November 5

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BOOK NOW

$45 EXPRESS LUNCH

Gather the work crew and visit The Cut to experience our new express lunch.

Enjoy a delicious charcoal grilled 250gm Rangers Valley Hanger Steak with Maître d Butter, Fries, Salad and glass of Cape Mentelle ‘Trinders’ for just $45 at The Cut Bar & Grill.

Available at lunch Monday – Friday

BOOK HERE

FEASTING MENU

Get together with family, friends and colleagues and enjoy a delectable feast at The Cut Bar & Grill.

Enjoy either a half or whole fillet of our signature Rangers Valley Black Angus slow cooked prime rib off the bone alongside a selection of sides including our crispy twice cooked potatoes with barbecued onion and sage.

Half fillet (up to 6 guests) $430
Full fillet (up to 15 guests) $860

Optional shared entrees and desserts are available for those looking to go all out this festive season!

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To make a booking on our new feasting menu please call us on 02 9295 5695. 48hrs pre-order required.