Glamourous Basement Steakhouse The Cut Serves Up Elevated, Yet Accessible Fare

Not immediately visible to the untrained eye, beneath the surface of The Rocks in Sydney lies a sophisticated underground steakhouse that doubles as a speakeasy come nighttime. Located on Argyle street, The Cut serves Australian meat and seafood in a refurbished space; designed by Luchetti Krelle, the bar and restaurant draws upon the building’s colonial history, setting an atmosphere reminiscent of a film noir through moody lighting and elegant furniture – think leather booths, marble tables and a copper-topped bar – ensconced within bare stone walls and exposed timber beams. The old school decor is aptly complemented by old school service, with The Cut offering tableside cocktails in the form of a smoked negroni, gin martini, and vodka martini. The trio are bottled in-house, before being poured and garnished tableside. Alternatively, for a special imbibing experience, diners can opt for one of the establishment’s ‘high roller’ cocktails – such as the Vieux Carré or the Tipperary – which are made with rare and vintage spirits and offer a taste of the 1930s prohibition era. Classics like an Old Fashioned, Revolver, and Boulevardier are also on the menu, but with a barrel-aged twist. Owned by Neil Perry’s Rockpool Dining Group, The Cut’s dining offerings naturally impress. The restaurant’s must-order dish is the prime rib; dijon-crusted rib temptingly slides off the bone after being slow-roasted for four hours. The dish is presented tableside from an antique silver and rosewood trolley, served with veal jus and horseradish cream. The Cut has diversified their menu through the addition of… Read More