A Cut Above And Grill - Fuld menu

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

Topped with bacon crumb

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

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

Serve of four saffron arancini with tomato relish

300g

Panko crumbed chicken bites served with jalapeño mayo

Please ask your waiter for sizes prices

Chimchurri, Meredith goats cheese hazelnuts

600g

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

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

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

Smoked Wagyu Brisket, pickles Adobo sauce

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

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.

Smoked Wagyu brisket, corn bread, Adobo sauce sweetcorn salsa

250g

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

Natural -With Lemon

Bone marrow butter

Miso parmesan foam, shitake powder

Wombok, carrot, coriander, mint a palm sugar dressing

Rosemary salt

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

Grilled prawns served with Nduja butter char-grilled sour dough

220g

300g

300g

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