Join Glenfiddich Whisky Ambassador James Buntin at The Cut Bar & Grill on Wednesday November 13 as he showcases six whiskies paired to a five-course menu by Cut Head Chef Enver Katranci.
Wednesday November 13, 6:30pm
$150 per person
Purchase a personalised bottle of Glenfiddich 18 Years Old for only $150 when booking.
Glenfiddich 12 Years Old
Beef Cheek Goujon, Shredded Cabbage, Harissa Mayonnaise
Glenfiddich 18 Years Old
Glenfiddich 15 Cured Salmon Gravlax, Crème fraîche, Rye Cracker
Glenfiddich 15 Years Old
Chargrilled Duck Breast, Sweet Potato, Whisky Infused Burned Cucumber, Dates
Glenfiddich Project XX
Charcoal Grilled Cape Grim Fillet, Maître d‘Hôtel Butter
Glenfiddich 21 Years Old
Spiced Vanilla Slice
Glenfiddich IPA Experiment
SUNDAY EVENING DINING
End your week on a gastronomic high with the launch of our new price-friendly Sunday evening dining menus across our Sydney premium dining restaurants.
Enjoy a choice of two-course ($55 per person) or three-course ($65 per person) menus, including a glass of wine or beer.
Includes a glass of wine or beer
*Rockpool Bar & Grill (Bar Only)
$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
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!
To make a booking on our new feasting menu please call us on 02 9295 5695. 48hrs pre-order required.