Blog
Short reads on the dishes, service details and dining moments that shape The Cut Bar & Grill.
At the table
Start with oysters, empanadas or wood-fire starters, then make the steakhouse plate your own with sides and sauces.
A steakhouse table works best when it starts with something shared. Sydney rock oysters, prime rib empanadas, wood-fire prawns and bone marrow bring the first round of flavour.
From there, choose the prime rib or a butcher's cut, then add fries, Comte mac and cheese, leaf salad or a sauce to finish the plate.
The room
Warm timber, low light and heritage detail give the dining room its intimate steakhouse character in The Rocks.
The cellar setting is central to the night: timber, candlelight, white tablecloths and the history of Argyle Stores around the table.
It suits a business lunch, a date night, a celebration dinner or a long meal before a walk through The Rocks.
Prime rib
Our slow-cooked prime rib anchors the steakhouse experience, carved with red wine sauce, horseradish cream and the sides guests return for.
Prime rib sets the pace at The Cut. We slow cook the cut, carve it with ceremony and bring it to the table with red wine sauce and horseradish cream.
Pair it with fries, a sauce from the steakhouse list and a glass from the cellar for the classic Cut experience.