The Cut Bar & Grill

The story

Crafted with passion, served with love

A Steakhouse Carved Into Sydney's History

Beneath the sandstone walls of a heritage building on Argyle Street, The Cut Bar & Grill occupies one of Sydney's most distinctive dining rooms. Forest-green booth seating, large marble tables, exposed ceiling beams, and moody lighting set a tone that suits both a celebratory dinner and a long, unhurried evening at the bar. The Rocks address is no accident — the post-colonial character of the space is woven into the experience itself.

The Kitchen: Pasture to Plate

Culinary Director Santiago Aristizabal leads a team whose philosophy is straightforward: source responsibly, cook over fire, let the produce speak. The menu changes with the seasons, but beef remains the centrepiece. The Butcher's Cut — a rotating selection that places dry-aged, tallow-aged, and bourbon-aged steaks side by side — is the clearest expression of what makes The Cut different from a conventional steakhouse. Guests can taste how each ageing technique shapes flavour and texture before committing to a cut.

Beyond the steaks, the woodfire grill handles Kinross Station lamb cutlets, Berkshire pork chop with vadouvan butter, and half an Eastern Rock Lobster finished with saffron and Pernod butter. The signature slow-roasted prime rib — Pure Black Angus MB5+, served off the bone with red wine sauce and horseradish cream — is available in a standard 300g or a 450g signature cut. Small plates range from Calvisius caviar with potato hash browns to steak tartare with potato crisps and wood-fired baby globe artichokes with Don Bocarte anchovies.

This is modern Australian cuisine that respects its steakhouse roots while drawing on local producers and open-fire technique in equal measure.

The Bar and the Wine List

Time Out Sydney singled out the bar as "perfect for an after-work snack," and the drinks program earns that attention. The Cut's Gibson — house-made mignonette, Oyster Shell Gin, served alongside a Sydney rock oyster — is the signature order. The wine list, which earned The Cut a Wine Spectator Best of Award of Excellence in 2025, spans domestic and international labels chosen to pair with the menu's range, from delicate whites alongside seafood to bold reds beside the aged beef.

Private Dining and Events

A dedicated private dining room accommodates everything from corporate dinners to celebrations, with customised menus available. The team handles the details; guests handle the conversation.