The Cut

Name: The Cut
Address: 12-18 Argyle Street, Sydney, NSW, 2000, AU
Telephone: +61292595695

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The Cut // Woodfire Grill Steakhouse renowned for its signature prime rib, premium cuts of beef and fresh seafood.

Located in the historic district of The Rocks.

05/11/2026

After dinner, try the Mont Blanc.

Made with Belvedere vodka, Amaro Montenegro, Cointreau and Tia Maria, it combines cold coffee with warm coconut cream for an elegant contrast of flavours and temperatures.

Think Espresso Martini, but with a softer, creamier finish.

Reserve your table via link in bio.

04/11/2026

There’s a new spring dish on the menu at The Cut.

We gently cook lobster in a delicate Ch*****ne cream infused with bay leaf, then finish it with fresh finger lime for a bright, citrusy lift.

Rich and creamy, with a clean, elegant finish.

Reserve your table via link in bio.

03/11/2026

The end of the year is a good time to get everyone around the table and enjoy a dinner together.

At The Cut, that means prime cuts of beef, classic sides, good w**e and plenty of time to catch up. Bring the team together, raise a glass to the year and make a night of it.

Reserve your end-of-year table via link in bio.

29/10/2026

The Cut tasting menu brings together premium beef, wood-fired flavours and classic sides in a menu designed to experience the best of the grill.

Start with sourdough and whipped Wagyu tallow, followed by roasted beetroot with juniper berries and horseradish.

Then, Wagyu intercostal with burnt celeriac and miso, alongside wood-fired bone marrow and pickled shiitake, before the main course of Cape Grim Black Angus prime rib and Westholme Wagyu rump cap, aged for 14 days in Buffalo Trace bourbon, served with green salad and gratin.

Finish with sticky date pudding and banana-walnut ice cream.

An optional w**e pairing is also available.

Reserve your table via the link in bio.

28/10/2026

Sauce makes the steak

A great steak is one that’s done just the way you like it. The same goes for sauces.

Keep it rich with red w**e sauce. Go classic with chimichurri. Add some heat with peppercorn. Cut through the richness with horseradish cream or reach for one of our house-made mustards and steak sauces.

At The Cut, there’s a selection of sauces and condiments to choose from, so you can pair your steak with exactly what you’re in the mood for.

Find your favourite combination at The Cut. Reserve your table via link in bio.

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.

Address

12-18 Argyle Street
Sydney, NSW
2000

Telephone

+61292595695

Website

https://hunterstreethospitality.com.au/, http://sevenrooms.com/explore/thecuttherocks/reservations/create/search?trackin

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