The Cut is Sydney’s premium New York inspired steakhouse, blending Australian post-colonial charm with a classic American-style steakhouse ambience throughout its striking dining room and moodily-lit bar.
The culinary focus at The Cut is on the best-quality, responsibly-sourced, sustainable beef and seafood, cooked to perfection on the charcoal grill. The American steakhouse flavour extends to retro classics, including prawn cocktail, crab cakes and steak tartare, as well as The Cut’s signature cheeseburger, which can be elevated with bacon, and ‘French Dip’ prime rib sandwich.
The Cut’s showstopper dish: slow-cooked, Dijon-crusted, prime rib off the bone, which is slow-roasted for four hours, creating a wonderful crust, it is expertly carved table-side from an antique silver and rosewood trolley and served with veal jus, horseradish cream and a dash of old-fashioned theatre.
The cocktail list is complemented with over 500 bins of local and international wines, a whisky list that heroes dozens of Scottish, Irish, Japanese and Australian single malts, as well as American bourbons and blends, cognacs, brandies, liqueurs, and bottled and draught craft beers.