Head Chef Joel Wootten (ex-Rockpool Bar & Grill) channels his inner hunter at this meat temple. The tools of the trade are skilfully applied to get the absolute best from choice cuts, with grill selections finished to crisp perfection under a 650°C broiler. The Cut’s subterranean cave, carved from the bricks and mortar of Sydney’s historic Rocks area, is appropriately fitted out with cowhide and velveteen studded chairs.
Steak isn’t the only gig in this flavour town, with briny selections treated with as much care as their grass-fed counterparts. Plump and meltingly tender Rottnest Island scallops surround a butter-poached scampi tail, crowned with avruga caviar and perched on a slick of basil oil. For meat lovers, there’s no less than a dozen choice meat cuts. The sought-after flat-iron steak is deftly handled, with a dark crust and full-flavoured, tender, medium–rare interior.
PSST! If you want to meet the meat, the signature four-hour, slow-roasted wagyu standing rib is wheeled to the table on a silver-cloched wooden trolley. Gasp!