Step into a world of vintage glamour and culinary excellence as The Cut Bar & Grill makes a triumphant return to its original home on Argyle Street, The Rocks.
Set to reopen on Friday, September 20th, this elegant basement steakhouse and bar invites you to rediscover the charm of Sydney’s vibrant dining scene. Reservations can be made at www.cutbarandgrill.com.au, so be sure to secure your spot at this iconic venue.
Nestled in the heart of The Rocks, The Cut pays homage to the area’s rich heritage with its stunning use of original timber and sandstone foundations. Once a bustling bond store, the refreshed interiors now complement a reinvented menu, boasting the return of the legendary slow-cooked standing prime rib, sliced and served tableside. It’s a dish that promises to melt in your mouth and linger in your memory.
With a seating capacity of 130, The Cut offers two distinct areas for dining and drinks. The main restaurant, with its striking wooden booth seating and large marble tables, caters perfectly to both intimate dinners and lively group gatherings. Meanwhile, the bar area is designed for quick yet delightful lunches, evening drinks, and tantalizing snacks, ensuring every visit is a memorable one.
The reopening of The Cut isn’t just a win for food lovers; it’s a significant boost for The Rocks precinct, heralding a return to its bustling glory days. Thanks to the resurgence of foot traffic, driven by both CBD workers and eager tourists, this beloved area is regaining its vibrancy. Frank Tucker, CEO of Hunter Street Hospitality, notes, “The Rocks is part of the DNA of Hunter St Hospitality, this is our home, and investing in our premium venues in the area is also future-proofing the whole destination.”
The culinary magic at The Cut is steered by a trio of Executive Chefs: Santiago Aristizabal, Shimpei Hatanaka, and Andy Evans, alongside Johnny Murphy as head chef. Together, they’ve crafted a menu that elevates New York steakhouse classics with Australian flair. Aristizabal enthuses, “This menu focuses on beautiful New York steakhouse classics, featuring top-quality local ingredients and cooked over a wood fire with some of the best beef in Australia.”
The star of the menu is the signature prime rib eye, served tableside in two portion sizes, 300g and 450g, with a choice of horseradish cream or red wine sauce. The menu also features an array of snacks and small plates designed to delight any palate, from ‘devilled eggs’ with caviar to ‘beef empanadas’ with hot sauce. For mains, guests can choose from elevated meat and seafood dishes like ‘john dory’ with romesco or ‘Westholme Wagyu 800g rib eye.’
No gastronomic journey at The Cut is complete without savoring their exceptional sides, such as ‘twice-cooked chicken fat potatoes’ and ‘cacio e pepe mac and cheese.’ The drink menu, steeped in nostalgia, offers timeless classics like martinis and unique creations such as ‘The Cut Gibson’ with housemade Gibson Mignonette and Oyster Shell Gin.
Ready to embark on a culinary adventure that intertwines history, elegance, and mouth-watering flavorus? Head to The Cut Bar & Grill at The Rocks and indulge in an unparalleled dining experience. Don’t forget to book your table and be part of the revival of one of Sydney’s most cherished dining venues.