Common Cuts

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At Common Cuts, opposite Old Melbourne Gaol on Russell Street in the CBD, it’s all about the sub-$30 steak frites. Diners choose between a 220-gram piece of Black Diamond wagyu flank or a 300-gram O’Connor Angus rostbiff cooked over charcoal. Fries are included in the $28.50 dish, but sauces cost an additional $4.50.

Beyond the two entry-level steak frites, there are seven more options priced between $45 and $185 from various producers. A further three O’Connor steaks, dry-aged for four weeks by supplier Vic’s Meat, go up to $220 for a one-kilogram T-bone. Sauces go beyond the typical bearnaise or red wine jus. Charred spring onion and malt butter, mustard and horseradish, and chimichurri are among the six choices.

The menu also includes steak tartare made with a mix of Angus rump, rostbiff and tenderloin, plus a decadent wagyu lasagne garnished with bone marrow. A 180-gram cheeseburger on a Martin’s potato roll ($28.50) can be upgraded to a wagyu-on-wagyu blowout ($48.50) where 85 grams of sliced A5 Japanese wagyu are laid on top of the melted cheese.

Don’t want beef? There’s prawn cocktail, Yorkshire puddings topped with whipped goat’s curd and grilled padron peppers, and grilled chicken Maryland with flatbread and charred cos lettuce.

Good to know: The space includes a large DJ booth in front of a wall displaying vinyl records, with guest DJs and late-night hours on the cards.

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