Joining the favourite Mix meat platter — which will be even more elaborate than usual and include sirloin, lamb cutlets, pork ribs, chicken thighs, boerewors, and sides and sauces — will be a selection of dry-aged steaks and speciality beef.
Expect choices like the 750g flambéed Tomahawk and a dukkah-crusted sirloin on the bone.
These will be offered alongside both sirloin and rump, dry-aged up to 50 days, as well as grade six and seven Wagyu rib-eye and grass-fed Angus sirloin — all cooked to order.
A range of premium red wines has been curated for the special menu, too, all chosen to pair with both these impressive cuts and the winter weather, with many available by the glass.
Though many patrons of the Mix Bar believe firmly that the meat should speak for itself, there are a number of sauces available: the peppercorn remains a fan favourite, while their new jus has been gloriously reducing for the occasion.
The A Cut Above menu will run until July 2, when the team will begin working on their next offering. In a complete 180; they will introduce their vegan speciality menu.