The Cut Bar & Grill

L'avis de Gault&Millau

UPDATE: In April 2019, Enver Katranci took over as Head Chef at The Cut Bar & Grill. Head Chef Joel Wootten (ex-Rockpool Bar & Grill) knows very well how to cook a steak properly and uses his charcoal grill to maximum effect. He shows an equally deft hand at the non-grilled dishes – so the only difficulty for diners will be what to choose! The restaurant oozes charm, and is custom-built for a long lunch or a dinner to impress friends or business colleagues. There’s an extensive wine list that covers most varieties, with many available by the glass. Charcoal-grilled Jerusalem artichokes with mushroom and slow-cooked egg marries soft and meaty Jerusalem artichokes with silky eggs and savoury mushrooms. Beautifully presented, it’s a pleasure to see a great vegetarian dish at a meat-dominant restaurant. Slow-cooked aged prime rib is cut from a larger section; the lightly seasoned fillet is grilled and then slow-cooked for four hours to rare perfection. This rich and decadent cut of meat is served with the option of freshly grated horseradish. PSST! For a large group of friends, check out their Feasting Menu that has the option of buying a half or whole scotch fillet. Reviewed for the 2019 Guide


16 Argyle Street, The Rocks
2000 Sydney


+61 2 9259 5695

Voir le site web


Lundi  12:00 - 15:00 / 18:00 - 22:30
Mardi  12:00 - 15:00 / 18:00 - 22:30
Mercredi  12:00 - 15:00 / 18:00 - 22:30
Jeudi  12:00 - 15:00 / 18:00 - 22:30
Vendredi  12:00 - 15:00 / 18:00 - 22:30
Samedi  / 17:30 - 23:00
Dimanche  / 17:30 - 22:00


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