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27/10/2026
Raspberry Coconut Splice
The Cut’s Raspberry Coconut Splice takes its cue from the classic Australian ice cream, pairing sharp raspberry with rich coconut.
It’s a restaurant-worthy take on that familiar combination, with raspberry ice on the outside and coconut ice cream in the middle.
Save room for this one. Reserve your table via link in bio.
22/10/2026
This October, the w**e list at The Cut turns to the 2022 Yarra Yering ‘Agincourt’ — a cool-climate Cabernet Malbec from Victoria’s Yarra Valley.
Violets and raspberry leaf lead, followed by clove and green peppercorn. Medium-bodied, savoury and made with food in mind.
On the table, it finds its match with Marga Lamb Rump or Tallow Aged Topside.
Available throughout October at The Cut.
Reserve your table via link in bio.
21/10/2026
Mac and Cheese
The Comte Mac & Cheese has become one of The Cut’s signatures, ordered time and again alongside our wood-fired steaks.
Beneath its golden cheese crust, Comté brings a deep, nutty flavour to the creamy sauce. It arrives as a side for the table, although regulars know it tends to disappear quickly.
It might find a place beside your next steak. Reservations are available via link in bio.
20/10/2026
The prime rib burger
The Cut serves its lunch burger with shaved prime rib in place of a patty.
Sweet caramelised onions, sharp horseradish cream and veal jus sit alongside the beef in a poppyseed bun, with thick-cut gherkins bringing acidity and crunch.
The burger appears on the set lunch menu alongside the Wagyu topside and Cape Grim prime rib. It is rich, generous and entirely comfortable with both.
Allow a little longer for lunch. Reserve your table via link in bio.
15/10/2026
Jerusalem artichoke & chestnut vol-au-vent
A vol-au-vent depends on the contrast between crisp pastry and a rich, savoury filling.
At The Cut, house-made puff pastry holds silky Jerusalem artichoke purée and pieces of roasted artichoke. Brown butter, crisp sage and roasted chestnuts deepen the earthy flavours, while charred pickled onion brings acidity to each bite.
It is now on the spring menu. Reserve your table via link in bio.
14/10/2026
On our list is three Australian sparkling w**es that show the Australian high-country can produce w**e that stands toe-to-toe with the likes of Ch*****ne.
The Tasmanian House of Arras Brut Elite NV brings notes of brioche, lychee and blood orange.
From the Adelaide Hills, the 2022 Deviation Road Loftia Vintage Brut is only released in good vintages, and it has notes of citrus, lemon curd and white peach, with toast and almond.
The 2016 Gilbert Méthode Traditionnelle Rosé comes from Orange. Its strawberry, redcurrant and watermelon notes finish with a hint of salinity.
Ask our sommelier which glass to begin with. Reserve your table via link in bio.
13/10/2026
The prime rib empanadas bring The Cut’s signature beef to the table at the beginning of the meal.
Each one is filled with the same prime rib served from the carving trolley, enclosed in crisp pastry and accompanied by ‘The Cut’ hot sauce made in our kitchen. The richness arrives first, followed by heat that continues to build after the bite.
Reserve your table via link in bio.
08/10/2026
Mango No.5
Built like a wh**ky sour, brightened with mango and citrus. Pisco takes the place of the wh**ky, mango does the sweetening, and lemon-lime brings the sharp edge back.
The result is lighter and more refreshing than the drink it's based on, which makes it better suited to the start of the meal than the end of it.
Begin with the Mango No.5. Reserve your table via link in bio.
07/10/2026
Burbon-aged rump cap
At The Cut, Buffalo Trace Bourbon reaches the rump cap through the muslin wrapped around it.
The cloth is soaked in bourbon, wrapped around Westholme Wagyu rump cap MB7+ and kept in place for two weeks under controlled refrigeration. Over that time, the beef takes on notes of oak, vanilla and caramel while retaining the richness of its marbling.
This is the only cut on our menu prepared using the technique.
Take your time with the bourbon-aged rump cap. Reserve your table via link in bio.
06/10/2026
A steakhouse salad with bite
The Cut sources its salad leaves from Ramarro Farm through produce merchant Parisi. While the rest of the produce order changes with the season and what growers have available, these leaves arrive through a weekly standing order.
Peppery, faintly bitter leaves bring freshness between bites and cut through the richness of the beef.
Reserve your table via link in bio.
01/10/2026
From rare bottle to single glass
Some w**es arrive at The Cut in allocations too small to become permanent fixtures on the list. When our sommeliers secure a rare bottle, they may open it for guests to experience by the glass.
The selection changes as each bottle is poured, and once the final glass is gone, the same w**e may not return.
Ask our sommelier what has been opened for the evening. 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!
