After a four-year hiatus, The Cut Bar & Grill has reopened in The Rocks, bringing us a theatric display of steaks in a dimly lit setting.
The Cut Bar & Grill is an elegant, basement-level steakhouse nestled in a heritage-listed building on Argyle Street. This venue is the creation of Hunter St Hospitality, the group behind beloved spots like Rockpool Bar & Grill, Spice Temple, Bar Patron, and Saké Restaurant and Bar. The revamped menu has been crafted in collaboration with three of the group’s executive chefs, and we couldn’t be more excited.
This is far from your typical steakhouse. Expect a theatrical tableside steak-slicing experience, with dim lighting setting the stage for an intimate dining atmosphere. Inside The Cut Bar & Grill, you’ll find two distinct spaces: the dining room, where you can settle into a wooden booth for a memorable meal, and the bar, perfect for high-end snack plates paired with an enticing wine list. Group CEO Frank Tucker has expressed that the timing is perfect for The Cut’s much-anticipated return to Sydney’s dining scene.
At the heart of the menu is the signature slow-cooked prime rib—a succulent, glistening cut that bursts with flavour thanks to its slow-cooking process. Whether you opt for the generous 300g portion or the shareable 450g, each bite is packed with rich taste.
But The Cut isn’t just about red meat. Start with deviled eggs topped with a sprinkle of caviar, or kick things up a notch with beef empanadas spiced up by The Cut’s own hot sauce. For lighter bites, roasted scallops in kombu butter or the surf and turf—white sturgeon caviar with potato hash and crème fraîche—make perfect options.
No relaunch would be complete without a drink in hand. The Cut’s bar offers timeless classics alongside their own inventive creations, like the Pavlova 2.0 and the playful Mango N’5.
Find out more and book your table here.
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