The Cut Bar & Grill

Exceptional in every sense! We had the best prime rib ever, offering superior flavor and moisture, with phenomenal marbling, a perfect medium-rare center, and a wonderful seared, salty crust. Their French fries are thick and very crispy, and their small prime rib empanadas were also very good. But the prime rib just steals the show! Hand carved right in front of you and paired with some great sauces, it made for a very memorable dinner. I can understand why The Cut was voted as one of the best 101steakhouses in the world. It is a well-deserved accolade!

Wonderful experience, the steak was easily the best cut of meat I’ve ever tasted. Our host was fantastic and very informative. We recommend the tasting menu it blew us all away!

Food options were very good. The mac and cheese was literally perfect it was that oven baked type where it’s crispy at the top and creamy inside it was perfect!! The steak was cooked perfectly, even though i had asked for medium-well it was still tender. We also had bone marrow and prawns which we loved! Atmosphere was lovely too! But we all agreed that the complimentary bread at the start (photo 5) was like literal cardboard … could go without that one.

Steaks were perfectly done but service can be more professional. They’re not as attentive as they should. Empty plates left on table for more than 30 minutes , never asked bout dessert menu until we asked for it when we have finished out meals for 15 minutes or more. This is not a service should be from a hatted restaurant"

Good experience overall. The weekend roast is a big plate of affordable price. The beef is tender. The carrots and crushed peas are really sweet. Love the crispy potato. The atmosphere is good but it's hard to get the waiters' attention when seated at the corner. Also there was a really big cockroach crawling on the floor. When I pointed it out, the waiter just changed my seats.

When you travel across the globe to visit this restaurant, I wasn’t left disappointed. Big thanks to the team behind the scenes. I was booked in yesterday evening. Sadly, my flight was delayed, so I missed my slot. Thankfully, I was able to get in today. They smashed my expectations. The starter was wood-fired wagyu intercostals, burnt celeriac, and miso. Then the start of the show. Slow-cooked prime rib with red wine sauce and horseradish, with fries on the side. The restaurant itself is set in a historic part of Sydney Harbour. If you are visiting by cruise, it's only a 5-minute walk from the terminal. Definitely worth booking.

After doing the Brudge Climb we decided to go to the restaurant with the dry-aged meat in the window ( underdressed ). The non-serrated left the second good impression. The waiter then told us about their approach (" try new cuts that are not normally your choice" ) and recommended alternate cuts from our favorite ones ( not simply going top price ) and we both were very happy ( dry aged ) with the (not interchangeable) results. Staff was very attentive and it was an overall pleasurable evening.

Had an amazing dinner at The Cut Bar & Grill in The Rocks! The steaks were cooked perfectly, especially the slow-cooked Angus prime rib. The place has a great vibe, cozy yet classy, and the staff were super friendly. Perfect spot for a nice night out!

My sister in law really wanted to try this steakhouse so she had made reservations for all of us. SERVICE - We started to realize that service here is a bit different from the US. The waiter here was a bit stoic and once he took his order, we never saw him away and he did not come to fill waters either. Seems like that is the norm here in AUS. They take your order and that is about all that happens. They do not check on you or anything. Very interesting. FOOD Complimentary Bread w Herb Butter - The bread was a bit hard and the butter seemed to be bland. I think it was a herbed butter but an unsalted one. Buttermilk Fried Calamari - The calamari was cut so thick and it was very chewy. I personally do not like calamari that requires me to chew an expressive amount of time to get it down. Wagyu Rump - The meat was very tender and juicy. They cooked it well and the flavors were very apparent. My husband and brother in law loved their steaks. Fillet - I thought my steak was a bit on the burnt side and actually dry. Really wanted to love it but cannot say I did. My sister in law got the same cut and she said when she got to the middle of her steak, it was very cold as if it was in the fridge cold. Wagyu Fat Roasted Potatoes - The potatoes were cooked well and seasoned nicely. I would not say this is a go to place if you are in Sydney. I feel like there are many other food options that are well worth your money. This was just okay.

Great place for a nice quiet dinner, large wooded beams in the ceilings. Wonderful atmosphere, low light. The staff was wonderful, checking on us, making sure we were happy. They were very personal, opening up about their lives in Sydney. I had one of the tastiest Caesar salads I can remember. It was just a simple salad, but full of flavors. Main course was a fillet, baked carrots and french fries. This was followed by, cheese cake. If you are traveling to Sydney, put this on your list of restaurants.

Came here for a 30th dinner. We were impressed from the start! Food and service were divine and the one was delicious!

1.5 stars. One of the worst $275 meals we've had. We came as group of 8 to celebrate a close family member's upcoming nuptials. Price tag was exceeding highly and both quality and service did not match. The blue cod was very overcooked and the steaks were not properly cooked as ordered. If you do go for a steak, the signature had the most flavor and was the table favorite. Between us we had all of the sides- the best was the Silverbeet greens and mashed potatoes. The corn, broccoli, and mushroom sides were incredibly bland. The drinks were also subpar- the moon dancer cocktail was sickeningly sweet. Service was an impressive mess, particularly given the price point- our waitress could not remember who ordered what. She also walked around asking "who got the Mayo?" (which think she mean bearnaise sauce). Overall disappointing and very expensive

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.

Three of us had a business lunch there on a Friday. We had quite a bit of give and take discussion taking place so we were focussed on the destination let's say, not the journey. But the venue feels like a tasteful Mayfair club...subdued lighting, wood paneling, combination of padded booths with longer tables. The place was about 75% full and not too loud, which suited our purposes. We all had the feature beef roast with chips, caramelised carrots and a great cabbage salad. Meat portions are big. Other dishes are available if one isn't into red meat. Our meat cuts were done to perfection and the service was attentive, without being intrusive. Great wine list....but with usual 100-150% mark-up. Great venue...will be coming back.

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.

Agree with "Australia's Best steak" claim. Prime Rib is awesome. Great clean sides - esp the mash potato. Service is very good. Wine selection excellent.

We had a pretty spectacular group dinner here, and just so you know, it's pretty pricey. I had a $60 steak and the surf and turf (steak & lobster) was $99. With no sides, that's extra! And the lobster was not right. Inexcusable if you ask me. I would have sent it back. But it wasn't my dish. My steak was delicious. So were all the sides. We had mash potatoes, broccolini, mushrooms & fries. All delish. Its a basement restaurant set up like a glamorous cellar. Candles, marble table tops, extensive wine list. Service was good. I would come back. It was sexy!

Very good meal and good service from the bartender. Cocktail was well done. The steak was good, but not stunning. Mashed potatoes were very smooth and creamy.

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.

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.

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.

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

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!

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.

The food was amazing, but the menu was weird. There were hardly any snacks or starters my husband and I were interested in. Our steaks and the grilled corn on the cob were sooooooo good though.

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.

We ate here during a recent business trip to Sydney. The restaurant looked promising, but the food was just average. The lighting was so dim, I had trouble reading my menu. A few of us got the signature 4-hour slow roast scott fillet. It look a LONG time for the food to come. Granted the restaurant was pretty full, but it still took way too long. I don't think any of us liked the steak that much. We also had deserts, which took even longer to get to us. The restaurant was full of people in suits. It looks to be more for business dining.

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.

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!

Outstanding steaks I must add. They have very good choice of grass and grain fed different aged meat cuts. Went there twice in two days and found it much better than other more hyped up steak houses in Sydney.

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.

Decided to check out this restaurant from all the good reviews from yelp 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.

Amazing steak a must have , delicious steak people that give bad reviews are just haters this is a legit steak house awesome place. Nice decorations. And atmosphere, it's a mighty fine establishment. Must have

Let me just say that The Cut's Caesar salad, fingerling potatoes with parmesan cheese sauce, greens with chilli and anchovies and Brussels sprouts were delectable, hands down. The steak I had, however, was unexpectedly a bit dry. My friends enjoyed their steaks and we ordered the same thing. I just prefer a steak with some marbling. To each her own.

Posh restaurant, overpriced and stuffy, but good if you are in the mood for the atmosphere. We had a late lunch so skipped the starters. For mains I had Wagyu Beef Ragu Pappardelle which was excellent and my partner had a steak, don't remember which one he ordered. Cauliflower side dish - you do need to order sides separate. The beef was good but 'medium rare' came out 'rare', just seared on the outside, still moving in the middle. Steak was very thin cut which is different than I've had in other steak houses. We liked it enough to start cutting our steaks thin at home. Service was good but the waiter pretty much only talked to the man at the table. Felt like stepping back in time. Overall, it was good but not the atmosphere I prefer, probably wouldn't go back.

One strike and you're out. My wife and I each ordered a bone-in fillet. Expected a quality cut of beef for $53 (no sides or salad). Received a low grade piece of meat that I could not cut with the somewhat dull steak knife provided. I asked for, and received, a very sharp knife. I still had to saw through this disaster of a fillet. My fiend at the table said I looked worn out. I told him I usually wasn't "tired" after eating a steak. Side and salad were "ok". Service was above average. No complaints there. I was surprised at the number of positive Yelp reviews. I guess most didn't order the Fillet. One star because the other two couples with us had better meals.

We celebrated my wife's birthday there with nine of us but it ended with disappointed, we expected better service for steakhouse of this level. Our waiter seemed confused and inexperienced, taking orders from the end of the long table instead of individually, we were unable to hear him because spoke so softly especially with the loud and inappropriate music playing making conversation impossible. The Cut needs to figure out whether they are a steakhouse or a trendy eating house. The food was ok but our waiter tried to charge us for items we didn't order, the manager reimbursed us but we'll never go back again, there too many good restaurants out there, it would help if our waiter knew a little about the wine they offered too.

Absolutely the best steak we have ever eaten. Took our daughter here for her 16th birthday celebration. Had an excellent meal and the wait staff were very personable and attentive.

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 entree (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.

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.

While I'm not a steak eater anymore, the menu options for fish, pasta or risotto were very nice. Service was outstanding, enjoyed the ambiance and the layout of the restaurant. Nice evening out in Sydney!

First post on Yelp. What a disappointment. Been here many times over the last several years and use to be good. No staff bad service and order wrong. 6 tables in Resturant at noon lunch and took 20 minutes to get one scotch on rocks. Hour later after arrived simple burger order and did not bring it without horseradish as requested so had to remake. Two hour lunch and still no lunch. If management exists they rally are asleep on the job!!! You are foolish to choose this place they way it is now. Hope it turns around.

Overpriced, steak was tough, server was rude and felt like she wants us out of there ASAP .

Great food. So so service and limited claim to value for money once all is taken into account. Like so many places in Sydney suffers from importance in its own self. Ran out of the signature dish and did not inform the table, inconsistent attention. The steak is to die for though. Could cut it with a butter knife.

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.

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.

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.

Read encouraging things about this establishment in Qantas magazine but sadly had a poor experience. Sexy atmosphere in the basement though the food and service didn't meet the expectations or high prices. Started with MSC Yellowfin Tuna Tartare with Apple Yusuf dressing, decent enough but the accompanying potato crisps seemed prepackaged. My guy ordered a cut from the meat trolley. We got to see the shiny trolley, but we're disappointed the steak wasn't cut tableside. I ordered a medium rare O'Connor grass fed filet, my go-to cut. The steak was overcooked to the point I sent it back, something I've never done before. The kitchen was out of filets, so the manager offered two other cuts. Selected a Scottish filet, cooked appropriately but did not enjoy the cut much. The restaurant was kind enough to comp my steak and give us additional sides (green salad and rather delicious roasted carrots), but our dining experience remained below the quality expected.

The wagyu steak is legit and truly the best we have had. Great ambiance...but 4 stars instead of 5 because everything is too salty. Rock salt on a charcuterie plate?! Why??? It was not edible and we had to send it back. Service was on point, food is great...just request no salt...it is on everything.

The service was great and even met someone from Dallas who works here! The Cut has an amazing selection of cocktails and wine. I had the filet w/ fries and it was delicious. Will visit again when back in Sydney. Also, loved the decor!

Good meat . Good wine. Like the buzzy unpretentious atmosphere which does not undermine the quality. Service better than usual AU standards.

This place was over priced and the quality of the steak left a lot to be desired. Service was good but that could not make up for the sub par food. I would not recommend this restaurant.

food was superb, service attentive, getting the food out to us was a bit slow due a couple of large parties. only major complaint was the noise level. we had a corner table, and the subwoofer was right behind me. not really good for a romantic evening, our last in Sydney.