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Take a Peek & Eat from their New Seasonal Lunch & Dinner Menu too!

The Cut’s new Wagyu Beef Burger is a high end take on a lunchtime staple. The star of the burger is the broiled patty made with *Robbins Island sirloin and brisket. As you’d expect from a steak restaurant, it’s perfectly cooked – juicy, flavoursome, and tender. Fillings are simple, but classic. American cheddar, tomato, lettuce, and relish, balance the burger, which is served on a brioche bun. Hand cut chips and house aioli are the perfect accompaniment to this meal, and the chips prove very useful in mopping up the relish when things inevitably get a little messy. This offering will delight those who love burgers, but not grease, and it’s only $9.95 at lunch for the month of November.

 “It’s got to be one of Melbourne’s most pocket-friendly premium burgers, served with hand-cut chips”, said Rachel from Urban Purveyor.

NOW EXTENDED!

 **Get in to The Cut before 31st December. In the meanwhile we’ll try convince them to keep this limited edition burger on at that price for a while longer!

 **Take a Peek & Eat from their New Seasonal Lunch & Dinner Menu too! Specialising in Prime Australian Beef & Seafood.

 

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*Robbins Island Wagyu Beef (Tasmania)

The Cut Steakhouse

7 Alfred Place

Melbourne

www.cutbarandgrill.com

 

 Review & Image by Celeste Juliano

Additional Image Courtesy of The Cut Steakhouse

Reader. Writer. Reluctant hipster. Melbourne born and raised, you'll find me daydreaming about starting my novel while eating my way across this great city. When I'm not in a food coma, I like to indulge my passion for the Italian language, trash-TV, and, of course, writing! I love being a part of The Australia Times team; it's exciting being able to add my voice to our talented and diverse community of contributors. Here's to inspiring minds!

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Email: celeste.iuliano@theaustraliatimes.com.au