The Cut Steakhouse has launched its seasonal summer menu, featuring new dishes alongside old favourites. The wagyu burger (broiled house blend wagyu beef, served with relish, tomato, cheddar and hand cut chips) takes pride of place on the seasonal lunch menu, and will set you back a tender $9.95 between 12-3pm, Monday to Friday.
The Cut is known for serving prime Australian beef and it's 'farm to table' attitude: meat and fish is locally sourced and its vegetable offering has maintained its seasonal focus. The Cut also boasts one Melbourne's largest glass-walled dry-aging rooms, which passers by can look upon from Alfred Place.
Pair your meal with something from the extensive drink selection, which showcases a vast wine, whisky and cocktail offering.