This is one culinary makeover where the ‘steaks’ have changed launching a new dining experience thanks to the arrival of a new hatted chef and menu.
This basement beauty is both classic and creative. Original 100 year old beams give the art wall of Spiegelau glasses an architectural history, curved cowhide egg chairs play with suspended photographic lamps whilst dining tables are given individual personalities bathed in soft pendant glows. It’s romantic, cool and textural.
The previous menu containing more meat than the World Wrestling Championships is unrecognisable in the hands of chef Grant Croft (Biota Dining, ARIA, the seven star Burj al Arab in Dubai). Expect paddock to plate and sea to spoon dining, crafting a balance of ocean and land.
Artfully plated scenes, from Hawkesbury river squid with blood orange and fennel, and juicy scallops, peas and bone marrow make way for mains of sous vide Petuna Salmon and crisp-skinned Cobia Kingfish in a perfectly balanced jamon broth. Service is silky, and you can order Ruinart by the glass via an iPad.
Arguably Grant’s finest hour is his desserts; the deconstructed Cherry Ripe takes you on a Heston-esque romp around the school yard. Wait for the popping candy once you’ve cracked the chocolate sphere and scooped up the sand bed of coconut, sorbet and mini meringues.
We concur, the new Cut really suits you.
Cut Bar & Grill
16 Argyle Street, The Rocks
Mon to Fri: Lunch 12pm to 3pm, Sun to Thurs: Dinner 6pm to 10.30pm, Fri to Sat: Dinner 6pm to 11pm
