To begin

• Sonoma Sourdough, Whipped Tallow

  5ea

• Rock Oyster, Red Vermouth, Finger Lime

  8ea

• Prime Rib Empanadas, ‘The Cut’ Hot Sauce

  7ea

• Charred Black Fig, Goat’s Curd, Vincotto

  25

• Yellow Fin Tuna, Piquillo Peppers, Cumin

  34

• Southern Calamari, Garlic Shoots, Lime

  34

• Grilled Intercostals, Burnt Celeriac, Miso

  34

• Grilled Bone Marrow, Pickled Shiitake

  42

• Kaviari Oscietra Caviar 30g

  280

PRIME RIB

• Slow Cooked, Off the Bone, Cape Grim Black Angus, Grass Fed

• Standard Cut

  75

  • 250g

• Signature Cut

  130

  • 450g

• ---

• • Served with Red Wine Sauce & Horseradish Cream

THE BUTCHER’S CUT

• Tallow Aged

  68

  • Pure Black Wagyu Topside MB 9+ 240g

• Dry Aged

  250

  • Lockyer Valley F1 Wagyu Rib Eye MB 7+ 1kg

• Bourbon Aged

  98

  • Westholme Wagyu Rump Cap MB 7+ 220g

steaks & mains

• Kinross Station Lamb Rump, Pimenton

  42

• Cape Grim Black Angus Fillet 250g

  76

• Cape Grim Black Angus Scotch 250g

  72

• Pure Black F1 Wagyu Tri Tip MB9+

  80

• ‘The Cut’ Prime Rib Burger

  32

• Beef & Bone Marrow Pot Pie

  39

• Jerusalem Artichoke & Chestnut Vol-au-Vont

  39

• Ballina Jumbo King Prawns, Garlic Butter

  42

Sides

• Comte Mac & Cheese

  21

• Shoestring Fries, ‘The Cut’ Seasoning

  14

• Brussel Sprouts Apple Cider, Pangrattato

  16

• Baby Carrots, PX, Hazelnuts

  17

• Iceberg Wedge, Beef Crumble, Blue Cheese

  18

• Ramarro Farm Mustard Leaf Salad

  15

sauces

• ‘The Cut’ Hot Sauce

  6

• Ale Mustard

  6

• Horseradish Cream

  6

• Peppercorn Sauce

  8

• Chimichurri

  6

• Red Wine Sauce

  8