The Cut Bar and Grill debuts a new head chef

Try the new menu at the Argyle's steakhouse
Photograph: Supplied
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Former Rockpool Bar and Grill chef Joel Wootten has created a new, produce-focused menu for the Cut Bar and Grill, just in time for winter.

Highlights from the menu include new dishes like free-range roast chicken with garlic bread sauce; slow-cooked beef ragù with housemade pappardelle; and ricotta gnocchi with winter vegetables and burnt butter.

Other signature dishes include charcoal grilled O’Connor grass-fed fillet, Rangers Valley black onyx skirt, David Blackmore rump and Nolan grain finished T-bone, which can all be enjoyed with sides including Brussels sprouts and cauliflower with macadamias or kipfler potatoes with parmesan cream and parsley. 

Check out the new menu and book into the Cut Bar and Grill today.

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