In the heart of Melbourne's culinary scene, a steakhouse renaissance is underway, and at the forefront is Common Cuts, a restaurant that blends nostalgia, innovation, and a unique take on 'affordable luxury.'
A Steakhouse with a Story
Common Cuts is the brainchild of Reki Reinantha, a former head chef at Kisume, who draws inspiration from his childhood memories of visiting bistros in Indonesia. Reinantha aims to create a relaxed and accessible dining experience, offering premium dishes without the usual price tag.
Steak with a Twist
The star of the show is, of course, steak. From scotch fillet to a two-kilogram tomahawk, Common Cuts celebrates secondary cuts like Wagyu flank and Angus rostbiff, priced at a reasonable $28.50. Reinantha believes these cuts are often overlooked, but his team treats them with the same reverence as more expensive options, employing a reverse-sear technique and a touch of Japanese charcoal for a unique flavor profile.
Beyond the Steak
The menu extends far beyond steak, showcasing Reinantha's expertise in seafood. Starters like spanner crab croquettes and grilled scallops in seaweed butter are a testament to his skills, offering a fresh take on classic steakhouse fare. Even the cheeseburger gets an upgrade, with a Wagyu patty and A5 Wagyu slices encased in a coconut bun.
A Unique Sauce Story
One of the most intriguing aspects of Common Cuts is its take on steak sauce. Reinantha has crafted a signature sauce using a Japanese technique, blending aged soy tare with cream and spices. This innovative approach, he says, "gives a deeper, more layered flavor compared to a traditional steak sauce."
A Holistic Experience
The restaurant's ambiance is enhanced by a carefully curated drinks list, leaning towards Japanese influences. Cocktails like the Hojicha Tiramisu Milk Punch and the Double Popcorn Please add a playful twist to the classic steakhouse experience. And let's not forget the music - vinyl records ranging from Pink Floyd to Guardians of the Galaxy soundtracks, played through a vintage Kenwood speaker, create a unique atmosphere.
A Deeper Meaning
Common Cuts is more than just a steakhouse. It's a celebration of Reinantha's personal journey, a fusion of cultures, and a challenge to traditional steakhouse norms. The name itself, a play on words, hints at the double meaning of the experience - a common cut of meat elevated to a premium level.
In my opinion, Common Cuts is a testament to the power of storytelling in cuisine. It invites us to explore the deeper layers of a seemingly simple dish, reminding us that there's always more to discover and appreciate.
