The Cut Steakhouse
Asian | អាស៊ី
25 mins • 4.1 kmAPPETIZER
Sauce au foie gras et au vin rouge
Seared Hokkaido Scallop
CHARCUTERIE
Combination cheese and cold cut in wooden box
Premium Menu
Abalone soup
Alaskan crab leg grilled & corn
Beef Wellington 200g
Butter Grilled Canadian Lobster
Catch of the day, Canadian lobster in herbs butter, whelk & snow fish
Dover sole khmer style
Hanwoo Korean Striploin Steak 1++ with Caviar Oscietre
Japan Wagyu Satsuma Striploin A5 Beef sando
Lobster bisque soup
Ocean Surf and Turf USA beef 125g
The Cut Signature Steak World
Wagyu Beef Flambe Volcano Makiroll 50g
Wagyu Satsuma Ribeye A4 with Freshly Shaved Truffle
CHEF SELECTION STEAK
AUST Cube roll
AUST Striploin
USA Choice Shortrib Bone in
USA Choice T-bone
MAIN COURSE
Char Grilled Australian Lamb Rack
Poached Salmon
Slow Baked Beef Brisket Gou Bao
PREMIUM STEAK
Korean Beef Striploin 1++
Korean Beef Tenderloin 1++
Wagyu Beef Satsuma Ribeye A4
Wagyu Beef Satsuma Tenderloin A4
Wagyu Beef Striploin A5
Wagyu Tajima Tomahawk MB9
Large "Cut"
Tomahawk (1.7Kg)
Us Tomahawk Has An Abundance,Of Marbling. This Outstanding,Cut Of Beef Is Rich,Flavorful,And Exceptionally Tender"
Us Prime T-Bone (400G)
A Large Steak Cut To Incorporate,Both Tenderloin And Striploin,Steak,Two Of The Most Individually,Prized Steak,A True Indulgence"
Open Rib (600G)
Grain-Fed 100 Days Prime Beef, Full Of Flavor And Tenderness
Us Prime Beef
Striploin (300G)
Extremely Well-Marbled, with A Butterfly Texture. All Our Striploin Steaks Are Center-Cut To Ensure Premium Quality Every Time
Rib-Eye (300G)
Rib-Eye Is A Well-Marble Cut, Offering A Balance Of Tender Meat And Intense Flavor
Boneless Short Rib (200G)
A Superb Cut with Intense Marbling, From 100% Angus Cattle
Chateaubriand (200G)
Taken From The Center Part Of The Tenderloin, This Is One Of The Most Prized Cuts Of Beef
Australian Beef
Oyster Blade (200G)
Oyster Blade Steak Is Cut From The Shoulder, Resulting In A Rich And Flavorful Steak
Stripoin (300G)
Striploin Is Also Known As Strip Steak Or Contre-Filet. This Muscle Does Little Work, Making The Meat Particularly Tender.
Rib-Eye (300G)
Rib-Eye Steaks Come From The Side Of The Backbone, Offering Tender Meat And Rich Intense Flavor
Tenderloin (300G)
The Most Tender Cut Of Beef. Lean And Succulent, with A Mild Flavor
The Cut Signature
Duck Breast In Plum Sauce
Pan-Seared Duck Breast Topped with Foie Gras And Served with Plum Sauce, Mashed Potatoes And Sautéed Mixed Vegetables
Garlic Teriyaki Lamb Rack
Grilled Lamb Rack In A Teriyaki Sauce Served with Spring Garden Vegetables & Garlic Roasted Potatoes with Fried Garlic
Surf ‘N’ Turf
Beef Tenderloin (150G) Topped with Prawns. Served with Classic Bordelaise Sauce, Garlic Potatoes And Sautéed Vegetables
Chalianpin Steak
A Unique Japanese Preparation with 200G Of Australian Striploin Steak. Pan-Fried with Grated Onion To Make Sure The Meat Is Especially Tender. Served with Roasted Garlic Potatoes And Vegetables
Petit Tender Foie Gras
Succulent Beef Petit Tender (120G) Topped with Pan-Seared Foie Gras. Served with Mashed Potatoes And Sautéed Vegetables
Startes
Edamame
Green Soy Bean Sprinkled with Sauce
Garlic Shrimp
Pan-Fried Shrimp with Garlic And Cayenne Pepper, Served with Baguette
Foie Gras & Grape
Pan Seared Duck Liver On A Bed Of Radishes Served with Vinegared Grapes And Teriyaki Sauce
Cheese Platter
Chef’S Selection Of Cheese with Bread, Apple And Grape
Cold Cuts Platter
Chef’S Selection Of Cold Cuts with Bread, Gherkins And Olives
Cold Cuts& Cheese Platter
Chef’S Selection Of Cold Cuts And Cheese with Bread, Gherkins, Olives, Apple And Grape
Calamari Panko
Crisp Panko-Crumbed Calamari Served with Mayonnaise And Spicy Sauce
Seared Foie Gras & Scallop
Pan-Seared Duck Liver And Hokkaido Scallop Served with A Balsamic Reduction, Wine Butter Shoyu And Mushroom Compote
Salads
“The Cut” Salad
Tuna, Black Olives, Anchovies, Boiled Egg, Potatoes, Cherry Tomatoes And Mixed Greens Served with Sesame Cream Dressing
“The Cut” Steak Salad
Grilled Beef Striploin Served with Tomatoes, Mesclun Greens, Carrot And Mint Leaves In A Lemongrass Dressing Topped with A Chili Khmer Sauce
Yellowfin Tuna Salad
Seared Wasabi Yellowfin Tuna And Mesclun Salad, Tossed In Miso Shallot Vinaigrette
Caprese Salad
Chef Salad
Salmon Salad
Fresh Sliced Salmon with Mesclun Greens, Cherry Tomatoes, Avocadoes, In A Wasabi Shoyu And Carrot Dressing
“The Cut” Garden Salad
Mesclun Greens with Cherry Tomatoes, Crispy Onion Rings, Cheese Croquettes, Avocadoes, Fresh Strawberries & Green Apples In A Wasabi Shoyu And Carrot Dressing
Rice
Garlic Fried Rice With Furikake
Beef Fried Rice
Salmon Fried Rice
Pasta
Seared Scallop Risotto
Spicy Lobster Udon
Spaghetti Bologness
Spaghetti In Tomato Sauce with Minced Beef, Carrots And Onion, Topped with Parmesan Cheese
Spaghetti Carbonara
Spaghetti In Cream with Smoked Bacon, Parmesan Cheese And Egg Yolk
Spaghetti Aioli Prawn
Spaghetti with Prawn, Green Olives, Tobiko And Parmesan Cheese
From The Sea
Sashimi Moriawase
Dover Sole A La Meuniere
Dover Sole Pan-Fried In Butter, Served with Steamed Pumpkin Purée And Seasonal Vegetables
Salmon Fillet
Grilled Salmon Topped On Glazed Vegetables Served with Gorgonzola Raviolis And Passion Sauce
Dessert
Apple Crumble Tart with Vanilla ice cream and walnut candy
Banana Flambe
