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10/09/2026
The Greenham Generations
On Tasmania’s far north-west coast, abundant rainfall keeps the pastures green throughout the year. This is where Cape Grim beef cattle graze.
Six generations of the Greenham family stand behind it, along with the Never Ever program: lifetime traceability, no added hormones and no intensive confinement. Every accredited farm is audited against the program’s standards.
Try Greenham’s Cape Grim prime rib at The Cut. Reserve via link in bio.
09/09/2026
Beef for the ages
Behind glass at The Cut, temperature and humidity are carefully controlled while selected cuts dry-age for weeks.
Bone and fat are left in place during ageing, protecting the beef as its texture softens and its flavour becomes more concentrated. Only then is the cut prepared for the woodfire.
We don’t mind if you ask about our age. Reserve your table via link in bio.
08/09/2026
Sticky Date with Rum Butterscotch
The Cut’s sticky date pudding is served with rum butterscotch poured over the top, sinking into the sponge and pooling around the edges. Toasted walnuts bring the crunch against all that date, caramel and butter.
A classic for good reason, and especially good before winter is over.
Finish with sticky date and an extra spoonful of rum butterscotch. Reserve via link in bio.
03/09/2026
Wine of the month
2012 Jim Barry ‘McRae Wood’
In 1964, Jim Barry purchased a 70-acre block from his neighbour, Duncan McRae Wood, and planted his first Shiraz vines. Six decades later, those original vines continue to produce this iconic single-vineyard Shiraz.
Our 2012 Jim Barry ‘McRae Wood’ has had more than a decade to develop depth, complexity and beautifully integrated tannins, showcasing the character of both the vineyard and the vintage.
This month, we’re pouring it from an impressive six-litre bottle, served by the glass straight from the V-Canter.
Pair it with our Prime Rib or Beef & Bone Marrow Pot Pie while you still can. It’s the final week of our August Wine of the Month.
Reserve your table via link in bio.
02/09/2026
The Sunday Roast
Seven days a week
Every day from 12–3pm, The Cut serves its take on the weekend classic.
A 150g prime rib, slow-roasted for more than twelve hours and carved to order, with sautéed seasonal vegetables, Yorkshire pudding and house-made red wine sauce.
Choose your day and reserve via link in bio.
01/09/2026
The Wine Room Private dining
The Wine Room places one table for twelve below the streets of The Rocks.
Low light, dinner served privately and the prime rib trolley brought into the room for tableside carving.
Plan your private dinner in The Wine Room. Enquire via link in bio.
27/08/2026
For Dad, a proper steakhouse affair.
On Sunday, September 6th, celebrate Dad at The Cut Bar & Grill with prime cuts,
woodfire cooking and all the hallmarks of a classic steakhouse.
From our signature slow-cooked Prime Rib to steaks cooked over the woodfire grill,
make it an occasion worthy of Dad.
Bookings via link in bio.
26/08/2026
On the rocks In The Rocks
Cut’s cellar sits below street level, surrounded by the sandstone that gives The Rocks its name.
Explore our whisky one dram at a time—before the steak, after it, or both.
Ask for the whisky list on your next visit. Reserve via link in bio.
25/08/2026
Banga-rita
This is a margarita made with a steak in mind. Its smoky edge makes it a natural match for our dry-aged beef program.
Patrón Añejo brings oak and complexity, chipotle adds gentle heat, banana gives the drink body and sweetness, and a dash of peated whisky deepens the smoke. It is stirred, strained over a single block of ice and served with a salt rim.
Order yours before the first cut arrives. Reserve via link in bio.
24/08/2026
Pie & Pint
Thursday to Sunday, 12–3pm
The beef in our bone marrow pot pie is premium cube roll from our 12-hour prime rib.
It is braised for up to three more hours in Guinness, vegetables and veal stock, with roasted bone marrow placed at the centre for deep, buttery richness.
Served at The Cut with a pint alongside, it’s a considerable upgrade to sitting at your desk.
Take a long lunch. Reserve via link in bio.
20/08/2026
The cuts on display
Our beef ages in full view, stored behind glass at 0–2°C.
Each cut remains whole and unprepared, with the feather bones, cap and fat cover intact. These outer layers protect the beef as it loses moisture, develops tenderness and concentrates in flavour.
Some cuts are ready this week. Others still have a fortnight to go.
Take a closer look on your way downstairs.
Reserve at The Cut via link in bio.
19/08/2026
Three icons, side-by-side
Head Sommelier Corrado Ferla chose these three because together they map the whole Super Tuscan style.
The 2018 Sassicaia is the refined one, cedar and cassis over fine structure.
The 2019 Ornellaia is richer, dark fruit and velvety tannins.
The 2021 Tignanello brings the brightest red fruit, spice and a vibrant line of acidity.
One bottle of each. Tasting all three by the glass is not an offer you will find in many rooms.
Reserve your table via link in bio.
18/08/2026
Prime rib at its prime
After cooking at a low temperature for 12 hours, our Cape Grim prime rib rests for one more. That pause allows the juices to redistribute through the meat before the roast is seared at high heat to form its caramelised crust.
The centre remains pink from edge to edge. The whole roast then moves to our carving trolley, ready to be sliced to order beside you.
Come for the carve. Reserve your table via link in bio.
13/08/2026
Meet the Martini. A timeless classic built around premium gin, dry vermouth and a clean, crisp finish.
Exactly the kind of classic that belongs at The Cut. Reserve your table at The Cut via link in bio.
12/08/2026
Our Gibson Martini brings together oyster shell gin, dry vermouth and house-made Gibson mignonette—with a freshly shucked Sydney Rock oyster served alongside.
The oyster’s clean salinity sharpens the gin’s mineral edge, turning the garnish into the opening bite.
Take a sip, then follow it with the oyster. Reserve your table at The Cut via link in bio.
11/08/2026
A sweet stop.
The Cut has joined The Rocks Cocktail Trail for August, alongside 19 other venues across the precinct, offering a cocktail and mini honey cake for $25.
Follow the trail downstairs. Available throughout August, reserve your table via link in bio.
Address
12-18 Argyle Street
Sydney, NSW
2000
To reach your destination in The Rocks, here are some travel options:
**Public Transport:**
1. **Train:** Take a train to Circular Quay Station. From there, it's a short walk—head towards George Street and follow the signs to The Rocks.
2. **Bus:** Several bus routes stop near Circular Quay. Check local schedules for the best route based on your starting location.
3. **Ferry:** If you're coming from across the harbor, take a ferry to Circular Quay. Once you arrive, follow the same walking directions as from the train station.
**Driving/Parking:**
1. If you're driving, head towards the Sydney CBD and follow signs for The Rocks.
2. There are several parking options nearby, including Wilson Parking at 55 Harrington Street and Secure Parking at 100 George Street.
3. Be aware that street parking may be limited and subject to time restrictions.
Plan your journey ahead of time to ensure a smooth arrival!
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What people say
At The Cut, guests are treated to an exceptional dining experience that celebrates the art of woodfire grilling. Renowned for its signature prime rib and premium cuts of beef, this steakhouse is a must-visit for meat lovers. Each dish is crafted with care, ensuring that every bite is a delight.
One standout offering is the Signature Prime Rib, which is slow-cooked to perfection and prepared right at your table. Accompanied by a rich red wine sauce and zesty horseradish cream, it’s an experience that elevates the traditional steak dinner into something truly memorable.
For those looking to share a delightful side, the Comte Mac & Cheese topped with a golden, crispy cheese crust makes for the perfect accompaniment to any steak. It’s comfort food at its finest and adds an indulgent touch to your meal.
The Cut also boasts private dining options that cater to various occasions. Whether you’re seeking an intimate gathering in the Wine Room or a larger celebration in the grand Rocks Room, The Cut provides an elegant setting complemented by a thoughtfully curated menu. From Prime Rib Empanadas to John Dory with Corn Sauce, each dish promises to impress.
To enhance your dining experience further, The Cut offers a tailored wine list curated by their head sommelier, ensuring that every meal is paired perfectly with just the right vintage.
With its stunning location in the historic district of The Rocks and an unwavering commitment to quality, The Cut stands out as a premier destination for both casual diners and special occasions alike. Book your table today and discover why this steakhouse has garnered such acclaim!
