In the heart of Melbourne, a culinary revolution is underway, and it's all about the steak. The city's steakhouse scene is experiencing a revival, with a focus on luxury, comfort, and an exploration of lesser-known cuts. Among the new players is Common Cuts, a restaurant that aims to redefine the steakhouse experience.
The Rise of Common Cuts
Common Cuts, a brainchild of former Kisume head chef Reki Reinantha, offers a unique take on the traditional steakhouse. Reinantha's vision combines his childhood nostalgia for bistros with a modern twist on 'affordable luxury.' But what does this mean exactly? Well, personally, I find it intriguing how Reinantha interprets luxury as a relaxed and accessible dining experience. It's a refreshing take on fine dining, making it more inclusive and enjoyable for a wider audience.
Steak with a Twist
The star of the show at Common Cuts is, of course, steak. But it's not just any steak; it's an exploration of different cuts and cooking techniques. The menu features classics like scotch fillet and sirloin, but it's the secondary cuts that truly shine. Wagyu flank and Angus rostbiff, priced at $28.50, offer a delightful surprise for those who appreciate the hidden gems of the steak world. Reinantha and his team treat these cuts with the same reverence as their more expensive counterparts, ensuring a consistent and flavorful experience.
Beyond the Steak
What makes Common Cuts stand out is its attention to detail and creativity. The steak accoutrements, all house-made, offer a delightful twist on the classics. From chimichurri to 'nduja butter, each sauce adds a unique flavor profile to the steak experience. But it's the restaurant's signature steak sauce, crafted using a Japanese technique, that truly sets it apart. The aged-soy tare, combined with cream and spices, creates a deeper, more complex flavor, elevating the steak to new heights.
A Seafood Twist
Reinantha's expertise in seafood is not limited to his time at Kisume and Sachi. The starter menu at Common Cuts showcases his skills with dishes like spanner crab croquettes and grilled scallops served in the shell. These dishes, bathed in seaweed butter, add a unique marine twist to the steakhouse experience, offering a delightful contrast to the rich flavors of the steak.
Drinks and Ambiance
The beverage menu at Common Cuts is a delightful surprise, with a focus on non-alcoholic and cocktail options. The Hojicha Tiramisu Milk Punch and Double Popcorn Please cocktails are standouts, offering a playful twist on traditional flavors. The Japanese-leaning drinks list, curated by venue manager Will Lozen, adds an exotic touch to the overall experience.
But it's not just the food and drinks that make Common Cuts special. The ambiance is enhanced by the restaurant's music selection. Vinyl records, ranging from Pink Floyd to the Guardians of the Galaxy soundtrack, create a unique atmosphere, adding a layer of nostalgia and fun to the dining experience.
A New Take on Luxury
Common Cuts represents a new era in the Melbourne steakhouse scene. It's a place where luxury is redefined, where comfort and accessibility meet fine dining. Reinantha's vision, combined with the talents of his team, creates an experience that is both unique and memorable. So, if you're in Melbourne and seeking a steakhouse with a twist, Common Cuts is a must-visit destination.
