Cut Bistro

DAYS OF BUSINESS

Mon - Fri:	12:00pm to 3:00pm 6:00pm to 9:30pm
Sat:	6:00pm to 9:30pm

The Cut experience defines cutting edge food and fine wine all wrapped in a chic interior. Cut takes informal dining to fresh heights and always delivers on the ‘bgb’.

Chef	Alberto D'Antonio - ex 2nd chef at Cibo, under Salvatore Pepe from 2000-2004 Senior Sous Chef at European Restaurant, Spring Street, Melbourne
Price Guide	Entrée $15.50 - $18.90, Main $25.50 - $27.90, Dessert $7.90 - $12
Payment Options	Cash, Amex, Visa, Mastercard, Diners, Eftpos
Features	$15 corkage Per-bottle, BYO, Licensed, Outside dining area, Secure parking, Smoking area, Takeaway, Wheelchair access
Ambience	Relaxed
Food	Vegetarian option
Styles	Sit down
Suitable For	Birthday/Anniversary, Business lunch/dinner

Restaurant areas and private dining

Area name	Capacity seated	Capacity standing
Entire Restaurant	68	n/a

A La Carte

Entrée

Herb Crusted Carpaccio of Tuna (V): celery hearts, orange & mustard oil

18.90

Goats Cheese Soufflé (V): parmesan wafer, apple & walnut

16.90

Seared Scallops: parsnip puree, potato tuile, vermouth & salmon roe

17.50

Grilled Quail: with prosciutto, witlof, grapes, & apple chutney

18.90

Chicken Livers Sauté: with tomato, caramelised onion on soft polenta

15.50

Smoked Chicken: iceberg, sesame aioli, candied peanuts

16.50

Pasta

Linguine: blue swimmer crab meat, extra virgin olive oil, fresh tomato & chilli

26.50

Orechiettee: chicken and tomato ragu with reggiano

25.50

Pan Fried Potato Gnocchi (V): tomato, chevre, basil & olive oil

24.50

Fusilli: porcini mushroom, reggiano, prosciutto & sage

25.00

Seafood Bouillabase: with fresh market fish, mussels, pippies, tiger prawns served with spaghetti & fresh herbs

26.50

Main

Fish Of Day

refer to specials

“Cut” Of The Day

refer to specials

Veal Saltimbocca: provolone, crispy potato, cavola Nero & Marsala jus

26.50

Barossa Valley Chicken Breast: serrano Jamon, asparagus & truffle butter

27.90

Confit Pork Belly: carrot puree, caramelized shallots & grape reduction

26.50

Seasonal root vegetables (V): beetroot relish, rocket & filo pastry

25.50

Sides

Green Leaf Salad and Chardonnay Vinigarette

6.00

Rosemary Potatoes: rocket & olive oil

8.50

Radicchio, Fennel & Orange: with grape seed dressings

9.50

Tomato: bocconcini, extra virgin olive oil & sea salt

8.50

Bread

Garlic, Rosemary & Sea Salt

7.90

Cherry Tomatoes, Bocconcini & Basil

14.50

Tomato, Parmiganno, White Anchovy & Basil

16.00

Eggplant Puree, Prosciutto, Sage & Reggiano

15.00

Pizza

Margherita (V): tomato, mozzarella, basil

12.00

Prosciutto: tomato, mozzarella, parmesan, prosciutto

16.00

Bgb: pork sausage, tomato, provolone, oregano, chilli

15.50

Surf and Turf: SA prawns, pancetta, red capsicum salsa

21.50

Pepperoni: tomato, mozzarella, cacciatore, red capsicum, chilli

15.50

Bianco (V): potato, taleggio, truffle, rosemary

15.00

Pollo: roasted chicken, pancetta, bbq sauce, chilli & bocconcini

17.50

Vegetarian (V): seasonal marinated vegetables, Woodside goats curd

16.50

Meat Ball: veal meat balls, mozzarella, tomato & basil

16.50

Calzone: smoked ham, olives, tomato, mozzarella

17.50

Vegetarian Calzone (V): seasonal marinated vegetables & chevre

17.50

Dessert

Tiramisu

9.50

Affogato: with hazelnut gelati, espresso coffee, biscotti

7.90

Chocolate Pudding: with ice cream with pouring cream

9.50

Cheese Selection: with muscatels, saffron poached pears & flat bread

12.00 per person

All efforts have been made by www.menulog.com.au to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Australian Dollars (AUD$) unless otherwise specified.

This menu was last updated on 31/10/08.

"Cut is the newest of the new lot of restaurants... Watch this space for the rest but one thing is for sure, none of them will be as sexy as Cut!..."

Karyn Foster, R Magazine - January 2008

"...With its floor to ceiling glass frontage, Cut lures with a steak and chic look a wood panelled kitchen, a bar bathed in fluorescent green..."

Aloysuis O'Mahoney, The Adelaide - September 2007

"...Cut Bistro, a contemporary space... Inside are a dozen or so square granite-top tables with smart, dark-timbered chairs and white walls..."

N/A, The Advertiser - August 2007

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Cut Bistro

DAYS OF BUSINESS

Chef

Price Guide

Payment Options

Features

Ambience

Food

Styles

Suitable For

Restaurant areas and private dining

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