The Cut Bar & Grill

The food was great, but the service we received was pretty crappy, so this place ends up being a 3 star.
The BF was keen on having Australian wagyu on our trip, so after recommendations from multiple sources for The Cut, we walked by near the end of our trip and got a reservation towards the end of the night (9:30pm).
We were on time for our reservation, and the hostess directed us to the bar to wait while our table was getting set. At the bar, we were basically ignored by the bartender. No menu. No hello. Nothing. After just standing there for 5 minutes getting ignored, I finally ask for a menu so I can order a drink. We stand for another 5 minutes before the BF went to the hostess to find out what’s taking so long. Come to find out she forgot about us… So we finally get seated, and our waiter seems like he’s just done for the night. One word responses and was in a rush the whole time. It was a bit jarring to have this kind of service at a supposed fancy restaurant. We ended up with a different waiter by the end of the night, so I guess our first waiter was just ready to leave?
As for the food, it was great. The BF had the Darling Downs wagyu, and I had the David Blackmore wagyu. The Blackmore definitely has more fat in the meat and «melts» more. But this wasn’t the mind-​shattering deliciuosness I was hoping for. We also had the whipped potatoes, which were super yummy and the BF and I were practically fighting each other for these.
All in all, I wouldn’t come back if I’m back in Sydney. The food wasn’t good enough for me to look past the crappy service we got all night.

ohhh … my goodness. My husband and I were in Sydney during our honeymoon, and ever since we had their steak, my husband would not stop talking about it. He has a high standard for quality, and he says this has to be the best in the world. We live in America, and we have tried various steak houses: fancy, popular, hole in wall, etc. But ever since trying out the meat here, he is not fully satisfied with other quality steak restaurants. I even looked for the restaurant with the same name in the U.S., and even if I found one (super fancy but i don’t think it’s the same chain), their reviews don’t look as appealing.
If anyone is in Sydney, and looking for something crazy, I highly recommend any beef shown on their menu. If we ever can afford to come back to Sydney, we will definitely come here!!! Thanks for the experience.

My family loves steak. We adore it, and we’re constantly on the hunt for a great steakhouse. Unfortunately, The Cut was far from greatness.
While the service was fairly good, and our scallop entrees were delicious, in the end when it came down to the steaks, the climax of our evening, we couldn’t be more disappointed. You’d expect that for a price of $ 50-​$ 60, the meat would be pretty damn good. The menus had made them sound amazing. But what we had placed in front of us was a plain, simple but absolutely fatty slab of beef. My heart sank a little but I was determined to make the best of it, and try drowning my scotch fillet in sauce. However, the extra $ 4 mushroom sauce (the steaks comes with no sauce) tasted like Vegemite and was left untouched for the rest of the night. Honestly, the four of us spent half our dining time cutting off bits of fat. More so, it was horrific to find out that one of my dinner guests went home and threw up because of all the fat he didn’t manage to cut off.
Overall, an extreme failure of an experience. Not worth the price, and not worth the time that could be better spent at a more superior steakhouse.

Way, way overpriced.
Reasonable but busy service. Everybody seems to be running around «doing something» but service is not that good.
The main problem is the food. The «Signature» dish is the Waygu prime rib. Not cut at the table, very stringy and delivered cold to the table.
Surf and Turf at $ 99 — very good filet mignon but nowhere worth the money. A half portion of a poorly overcooked lobster does not make a $ 99 Surf and Turf.

i had a delightful evening with my friend last weekend at The Cut. As an American it was fun to meet Max an American exchange student that worked that evening. He added to our great fun that evening. When I mentioned my love of prime rib Max made a recommendation that was akin to it. Absolutely a treat! The sides were yummy too. Good bread. Overall, I would give The Cut a 4.5. Great experience!

Great spot in the Rocks with plenty of beef choices. We had a group of 4 and it was pricey, but everyone loved there meal.

Overpriced and not particularly good value. Don’t order the charcuterie or the olives or the rib cut as these things are super overpriced and pretty average.

I am disappointed to hear that a dinner booked for my bosses and VIP’s at The Cut Bar and Grill left them displeased and annoyed. They informed me that although the food was nice, the service was appalling. When brought to the attention of the staff, the service turned worse with being ignored even further and even having to wait 20 minutes for the bill. Such a shame, I will not be booking any further dinners at The Cut.

Decided to check out this restaurant from all the good reviews from Unilocal and few touristy sites, had too high expectation but ended up dissapointed. Overrated slab of meat… we ordered 350 gm of wagyu beef (400 days) medium rare, half dozen of pacific oyster and some sides. Happy with the oyster but meat wasn’t the best. Shoestring fries was half soggy half good. Restaurant ambience is ok. Be prepared to pay around 30 – 60 per person without drinks.

If you’re looking for a fancy steak night, The Cut is a fantastic option. These guys have it down.
I love the meat tray they bring around to demonstrate the various cuts and marbling they offer.
The food is delicious. I really enjoyed the gnocchi entrée (can also be ordered as a main), which, to my delight had been pan fried before being carefully plated and presented. My fillet was cooked to a perfect medium rare, with a wonderfully seared crust.
Sides were delicious, and the service personable and unpretentious, although that is where this place loses points for me. After commenting on how she’d remember who was drinking tap v sparkling water, our server only brought out sparkling. The bread we were told would arrive after we ordered entrees never did emerge. No major mishaps, but some noticeable slips in key areas.
With steaks running $ 40 – 60, plus sauce and sides, you’re certainly not in for a cheap meal– but it will be a fantastic one.

This place is actually quite amazing. It is the closest thing you can get to American steak. I didn’t realize that steak in the US was so good but after a year in Australia I finally understand I had a great thing going. It is definitely pricey, but the service is actually the best I’ve seen in Australia, and the mix drinks are without equal. There is a steak sampler for $ 56, do not pass this up. It is the perfect example of what steak is like on a low medium and high-​end. Unfortunately the low and at this restaurant is better than most restaurants high-​end in Australia.
Call to make a reservation, show up early and head to the bar for a great drink, and get the cherry dessert to finish off the night. Quite a wine selection as well but again pretty expensive.

I had heard of cut bar & grill a few weeks ago from a long lost friend whom I caught up with at Chur Burger. Following this catch up I had to look up some reviews and see what the word on the street was. Word was that it was expensive and generally most people loved it with the exception of a few militant diners.
I am a huge fan of beef and have been since my first experience at Prime located in the GPO Building at Martin Place in Sydney. Consistently voted Sydney and Australia’s best steak restaurant for the past 14 years, Cut Bar & Grill would definitely need to pull out a spectacular performance for me to choose this as my favourite.
Great location and great look. Located next to the Arglye, you walk in off the street and down some stairs in to dimly lit restaurant/​bar with a kitchen behind glass to the left of the entrance. Upon entering I was informed my other guests had arrived and that they were waiting at the bar. The waitress direct me and a couple of mates to the bar and informed me that our table was being prepared for us. This gave us the opportunity to start our huge spending spree beginning with an $ 11 Brooklyn Lager which I was pretty happy with. The restaurant was dimly lit with the interior styled the way you’d expect a New York house to be styled, dimly lit with cool interior big chairs and bench seating in booths.
15 minutes after arriving and having been served our drinks we were directed to a massive table with what looked like marbled table top with funky curvy chairs that made me feel like I was sitting on a throne. Jazzy music was playing in the background with a lot of loud people trying the yell above the music. I must say I really did enjoy the jazz but didn’t really enjoy not being able to speak to my mates.
We were served quickly approached by the waitress however we weren’t ready, and while some may consider this pushy, we were honestly taking a long time. We had our very polite waitress bring out their meat board to explain all the different cuts they had. I was eyeing off the scotch fillet however after the waitress left we were greeted by a gentleman with a cart who revealed a massive 4-​hour Slow Roast F1 Wagyu Standing Rib Roast which happens to be their speciality. I must say I was impressed. This monster might as well have been bigger than me. This turned out to be one of the most difficult problems I have faced. After a lot of heart ache and a deep and meaningful with table I decided upon the speciality, and why not? It’s their speciality what better way to try and review a restaurant?
4-​hour Slow Roast F1 Wagyu Standing Rib 300g. Wow! What do I say about this? Such a rich buttery texture cooked rare to medium rare. The slice was carved in front of me and was bigger than my head. Best roast I have had, but not the best beef… Feel like I missed out on the steak. Started to bring on the meat sweats while I was eating it.
Roasted Bone Marrow. Did I need to order this with the beef? Oh hell no, but I thought I should go the whole way. The beef started the meat sweats, but this ensured I well and truly had the meat sweats. The marrow was so rich and delicious, I cannot communicate the luxuriousness of it.
Comparing Cut and Prime is like comparing chalk and cheese. While they are both steak restaurants, they both cater to two different crowds. If I wanted to take my girlfriend out for a fancy, romantic dinner and enjoy quiet conversation while enjoying the best beef in Sydney, I would go to Prime. If I want to go out with a group of friends, get a little wild, a little loud and drunk I would go and enjoy the jazz and beef at Cut Bar & Grill. While I

Great surprise! Recommended by hotel, reluctantly thinking why steak when I want seafood. Probably one of the best barramundi I’ve had in Australia. Great atmosphere and service. And the crème brûlée, that was the most unlike a crème brûlée is a WOW. Will definitely be back.

One of the top 3 restaurants in Sydney– unlike the tourist traps– the bartender was nice the wine was great and the meat def nice quality and perfectly done. Service could have been little better and faster on the water the seats more comfortable.

What a nice surprise. We arrived on a Sunday night without reservations. From the street level, you can see a big set of cow (bull?) horns down the stairs. I’d probably ditch those if I were The Cut, but what do I know? Anyway, they don’t really fit with the white tablecloth, modern restaurant that it is.
As I mentioned, my wife and I didn’t have a reservation, but they squeezed us in at what turned out to be a really great table. Our waitperson was great (French, maybe?) and knew about everything on the menu and the manager, who was American, was also great. She did a lot of the leg work as well to make our dinner a very nice experience.
They had amazing steaks, which is what you’d expect from a steakhouse, but they also had plenty for my wife, a vegetarian. All the produce was of the highest quality. I had the grass fed Tasmanian filet, which was fantastic, but the scallops appetizer was a great start too! Finally, the wine list will blow your mind. Pricey, but excellent.
When I’m next in Sydney, I’ll be back!

Delicious food; large portions. I loved the gritty atmosphere. It was a great place to go for my husband’s birthday.
The sticky date pudding dessert was epic. Best dessert on the trip, but when I had it for the second time I experienced regression to the mean.
Why I am not giving it 5 stars is because we had a TON of leftovers and my husband wanted to get it «to go». The waiter did not understand what we meant and threw all the great meat and sides away. He told us we should have said «doggie-​bag».
It was a big hit to know all that food went to waste.

I’ve been here on three occasions. The first time I went it was amazing… tender steak, amazing wine, great sides.
So what went wrong?
Cut to three months ago. Dry steak, uninspiring entrees. Meh.
Yes the location is great and it definitely reminds you of a NYC steakhouse. But for the price you pay, the quality is definitely NOT worth it!

Fine steakhouses are a funny business. They take a slab of meat, cook it over fire and serve it simply (at a hefty mark-​up). If our cave man ancestors knew we sold the equivalent 600 tonnes of flint stone for a single piece of ox rump they would die in shame. To honour our hairy brethren, we must ensure our steak consumption is not made in vain. We must only eat rare breed cows that have listened to AC/​DC on their own iPods for at least 100 hours whilst munching away on Antarctic sea grass.
The Cut looks promising on paper — An NYC underground inspired ambience, fancy cows waiting to dance in your mouth, lots of waiters for waiting and a price tag to match. However, once you send a cave man here, the tears start rolling in disappointment: lacklustre entrées, dry steak and sides without pizzazz. Worst still was the service: despite the army of wait staff flying around the room, they were frazzled like moths hovering around a light globe — we were left standing on arrival until a manager sat us down (hello staff?), missing wine lists, disjointed food delivery, missed condiment service, you get the picture.
The disappointed cavemen took me back to Gondawana land, hunted a woolly mammoth and roasted it on a giant spit. It was incredibly delicious because it gets the basics right — The Cut has a fair way to go.

Wow. Now that was some steak.
A basement restaurant in the rocks with all the modern touches that are meant to express indulgence: dark wood, low lighting, unusual seating arrangements, fancy toilets (meat cleaver door handles: nice).
The two standouts for me are the quality of service, which was excellent all night, and the quality of meat. Don’t get me wrong, you’re going to pay at least $ 40 for your steak. But it’s going to be fantastic. Their speciality, the beef rib wheeled around on a cart and carved in two sizes, deserves its pride of place.
Really good wine menu, too.

One of the best ways to enjoy life is to have a delicious meal with family and friends in a great restaurant. And the Cut Bar & Grill can definitely deliver that and more. Located at the Rocks, this restaurant has a great atmosphere (it’s in a heritage cellar) and has the best steaks you’ll ever eat. They offer a Steak Tasting plate that has three types of fillet steaks (Wagyu, Riverine, and Tasmanian Wilderness) and all are juicy, mouth-​watering, and unforgettable. And their desserts, the apple pie in particular, are absolutely fantastic. The Cut is definitely a cut above the rest.