A Cut Above And Grill - Vollständiges Menü

Dusted with A Cut Above spice

Lemon curd, shortcrust crumb, meringue, strawberry balsamic ice cream

Coconut sponge, meringue, strawberries, lemongrass kaffir lime syrup

Banana parfait, caramelised popcorn

Walnut crumble, butterscotch sauce caramel ice cream

Panko crumbed chicken bites served with jalapeño mayo

Thinly sliced Kingfish, yuzu, shichimi, daikon, sweet onion dressing squid ink crisp

Herb crumbed chicken breast, Meredith Dairy goats fetta olive salad with a side of French Fries

Served with Dutch carrots, blackened onions, Kumquat pineapple sauce, celeriac apple salad

Carrot puree, cherry tomatoes, asparagus, olives, almonds and Mount Zero smoked olive oil

Wagyu beef patty, Monterey Jack cheese, bacon, pickles, cos lettuce BBQ sauce, on a milk bun served with French fries

Experience the flavour and tenderness of Dry Aged Beef. Using a Specialised dry ageing fridge, our premium beef will age for a minimum of 2 weeks up to 6 weeks, intensifying the flavour and tenderness.

250g

Squid ink linguini, prawns, clams, cherry tomatoes, spring onion, carrot puree, chilli jam and crustacean oil

Please ask your waiter for sizes prices

Chimchurri, Meredith goats cheese hazelnuts

600g

Serve of four saffron arancini with tomato relish

300g

Smoked Wagyu brisket, corn bread, Adobo sauce sweetcorn salsa

Pan Fried Aphrodite halloumi, tea-soaked sultana’s, carrot smoked almond salad, beetroot gel

Lightly fried Australian calamari dusted in semolina served with Nouc Cham Asian slaw

Smoked Wagyu Brisket, pickles Adobo sauce

To share between 2 people. Grilled 300g Chef’s selection of steak, char-grilled Chicken thigh, Gourmet Sausage Wagyu Brisket served with French fries OR mash potato, your choice of 2 sauces 2 sides

Served with Lard Ass butter

Topped with bacon crumb

Smoked and glazed pork ribs, jalapeño Asian slaw, French Fries

Finely diced Eye Fillet, smoked paprika, charred capsicum, capers, 63°C egg yolk served with lavosh

Natural -With Lemon

Grilled prawns served with Nduja butter char-grilled sour dough

Bone marrow butter

Miso parmesan foam, shitake powder

Rosemary salt

Wombok, carrot, coriander, mint a palm sugar dressing

Mesclun leaves, Meridith Dairy goats fetta, pitted olives a Sherry vinegar dressing

Pan fried Barramundi, cannellini white beans, piquillo peppers, Nduja butter and a fennel orange salad

220g

300g

300g