Posts Tagged ‘The Cut Bar & Grill’

The Cut Bar & Grill Celebrates One Year with High Steaks Lunches

The Cut Bar & Grill is officially one year old and for the many who have experienced this haven in The Rocks, The Cut has established itself as one of the finest grills in the city.
Situated in Sydney’s most beautiful heritage cellar, The Cut’s popularity has grown as diners have discovered it to be one of the city’s best grills for its glamorous club-like, atmosphere created by cutting edge design team Luchetti Krelle, impeccable service, and of course its contemporary bistro menu.
Award-winning head chef James Privett’s menu includes some of the finest cuts of prime beef and sustainable seafood in Australia and ingredients are sourced form some of our country’s best suppliers including Sher Wagyu, Cone Bay Ocean Barramundi and Kinkawooka shellfish.

Privett is recognised as one of the city’s meat experts and exponents of some of Australia’s best meat producers. Such is his reputation that this year he was given the opportunity to appear on Masterchef 2011 giving the steak master class to the contestants.

One year into opening, the team at The Cut remains led by the impressive team of Privett as head chef and the experienced Adam Harris as restaurant manager.

Miriam McLachlan serves as group head sommelier at Sake and The Cut (and formerly London’s Zuma) and Gustavo Kroneis joins The Cut team on the floor to guide diners through the extensive wine list with a focus on Australian classics, which this year won two goblets in the Gourmet Traveller WINE Wine List of the Year awards.

To celebrate one year of incredible steak and lunches, The Cut is introducing a special ‘High Steaks’ lunch for $45 (lunch 24 October to 2 December) which will feature some of the best meat available and one of the now renowned side dishes at The Cut, perfect for a business lunch or simply a taste of The Cut.


The High Steaks Lunch comprises of :
Tasmanian Wilderness Grass Fed Sirloin 250g & side
Glass of Eden Road Shiraz or Stiegl Beer

Making The Cut In The Electrolux 
Appetite For Excellence Awards

Head Chef James Privett and the whole team at The Cut Bar & Grill are pleased to announce that Sous Chef Dave Whitting is a finalist in the ‘Young Chef’ category of this year’s Electrolux Appetite for Excellence Awards.
“Dave has been working with me at The Cut since last November and we previously worked together at both Bistro Moncur and the Light Brigade,” explains Privett, who has presided over The Cut’s kitchen since the restaurant opened in The Rocks in September 2010.
“He is a very talented chef and we share a passion for French cooking techniques and flavour combinations, so it’s fantastic to see him put forth a French-inspired menu that has him sitting alongside other exceptional young chefs in the award finals.”

Applications for the Young Chef category are open to career-focused chefs aged 30 and under who have been working in the Australian restaurant industry for a minimum of three years. Chefs are invited to submit a seasonal winter menu and recipes for a canapé, entrée, main dish and dessert.

Dave Whitting’s menu included four original dishes:

Amuse-Bouche: St Helens Pacific Oyster, with Almond Milk, Vichyssoise Cream & Squid Ink Pearls

Entrée: Melanda Park Pork Loin, with Cauliflower Custard, Boudin Noir & Trotter Rillette

Main: Sher F1 Beef Fillet, with Offal Terrine, Wild Mushrooms & Winter Vegetables

Dessert: Rhubarb Bavarois, with Chocolate Domingo Cubes, Davidson Plum Jelly & Wattle Seed Meringue

“Entering the competition gave me the opportunity to challenge myself and put the techniques I have learned from inspiring chefs such as Damien Pignolet, Eric Ripert and James Privett to the test,” says Whitting. “It is a great honour to be in the finals, and especially to be there with such high-calibre chefs as Richard Ousby from Quay and Victor Liong from Marque.”
The winner will be announced on 8 August following judging by a panel that includes Christine Manfield, Mark Best, Peter Doyle and Peter Gilmore.
www.cutbarandgrill.com

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