The Cut Bar & Grill
16 Argyle Street, The Rocks, NSW
02 9259 5695
Let's face it, being a carnivore is etched into our DNA, and as much we all love a great salad, sometimes you just need a great steak. Whether you buy from the butcher, or visit your favourite steak house, the cut needs to be expertly selected and then precisely grilled.
Picture the perfect steak on your plate, lovingly selected, stored and cooked – that’s what you will find from the cut and grill experts at Sydney’s The Cut Bar & Grill. Located in the same sandstone complex in The Rocks as The Argyle, Sake Restaurant & Bar and Ananas Bar & Brasserie, this is a place for serious meat eaters.
No prizes for guessing that beef is the hero of the menu here, with a variety of ‘cuts’ to satisfy your cravings. The most popular cut is the 4-hour Slow Roast F1 Wagyu Standing Rib, served straight from the carving trolley. There are plenty of other cuts to choose from as well and wait staff will graciously bring a tray with each pre-cooked cut to your table to explain your options. The prime cuts of Australian beef are grilled over hardwood and charcoal, then finished under a 650¬C broiler imported especially for the job.
The décor is befitting of an old-school New York steak house. Guests pass through magenta curtains while heading into the underground setting, and passing meat hooks along the way is just one of many quirky touches. You will even find meat cleavers as door handles in the bathrooms. The brass and marble bar greets you on arrival along with exposed sandstone walls and original wooden beams.
Head Chef Michael Box’s love affair with cooking started early. As a young boy he used to watch his mother cook, and by age 13 he was in the kitchen alongside her honing his knife skills chopping vegetables. So certain was he that chefing was his calling, he enrolled in the Intercontinental Culinary School straight from high school. After graduation and a year at the Crowne Plaza hotel in Coogee Beach, he trained under Executive Chef, Warrick Hales, while working for the Urban Purveyor Group.
Michael went on to work at Victoria Room in Darlinghurst where he developed his management capabilities along with the social, interpersonal and communication skills which are so vital to running a kitchen. He then did a stint at Momofuku which was a pivotal period in his chef training as this was where he further developed his cooking techniques and skills before taking up the position of Head Chef at The Cut Bar and Grill. Michael’s philosophy on cooking is all about simplicity. “Simple is better!” he says. “Be complimentary to the ingredient and treat it with respect.”
This is certainly what he does with every cut that is handled at the restaurant. Meat and produce of the highest quality, cooked up by dedicated professionals in the kind of setting you can lose track of time in. If you are steak lover we suggest you make sure that this venue is on your hit list.