The Cut Bar & Grill

A New York-style steakhouse in a heritage-listed sandstone cellar in The Rocks, built around a slow-cooked prime rib and Wagyu aged three different ways.

OpenNot yet visited · facts from 9 sourcesNo paid rankings

By Inès Vacher · Steakpedia editorial voice · Who writes

How to book

Book on SevenRooms ↗Call Map ↗

Booking link from the restaurant’s own website, checked Nov. 1, 2026.

Why go

The Cut puts two kinds of beef on one menu. One is grass-fed Cape Grim Black Angus, served as a slow-cooked prime rib off the bone, as fillet and as scotch. The other is Wagyu with high marble scores, sold as a rotating Butcher's Cut that ages its beef three ways side by side: dry, in tallow and in bourbon. Hunter Street Hospitality, the group behind Rockpool Bar & Grill and Spice Temple, reopened the restaurant in 2024 after four years closed, in its original underground space on Argyle Street. It was No. 62 in the 2025 World's 101 Best Steak Restaurants and No. 93 in 2026.

What to order

Prime rib, signature cut, 450 g / 16 oz
Lockyer Valley F1 Wagyu rib eye, dry-aged, 1 kg / 2.2 lb
Westholme Wagyu rump cap, bourbon-aged, 220 g / 8 oz

Ageddry

Firewood

BreedBlack Angus, Wagyu

Not published: grade, price, year opened.

01What to order

Prime rib, signature cut, 450 g / 16 ozCape Grim Black Angus, grass-fed, slow-cooked and served off the bone with red wine sauce and horseradish cream, A$139 on the October 2026 menu. The standard cut is 250 g / 9 oz, A$79.
Lockyer Valley F1 Wagyu rib eye, dry-aged, 1 kg / 2.2 lbMB 7+, A$260, from the Butcher's Cut list.
Westholme Wagyu rump cap, bourbon-aged, 220 g / 8 ozMB 7+, A$99.
Pure Black Wagyu topside, tallow-aged, 240 g / 8.5 ozMB 9+, A$70.
Cape Grim Black Angus scotch, 250 g / 9 ozA$74; the fillet of the same weight is A$79.
'The Cut' prime rib burgerA$34.

02The beef

Two herds, two logics. The Angus is Cape Grim Black Angus, grass-fed, and the menu names no marble score for it. The Wagyu side states its marbling: Pure Black at MB 9+ for the topside and the F1 flank, Lockyer Valley F1 at MB 7+, Westholme at MB 7+. The aging is the point of the Butcher's Cut. The menu describes dry, tallow and bourbon aging side by side and assigns one method to each steak, but it gives no number of days for any of them. Broadsheet's listing describes the prime rib as Black Angus from South Australia; the October 2026 menu says Cape Grim, and Steakpedia follows the menu.

03The fire

The menu says each Butcher's Cut steak is cooked over the woodfire grill. Grilled bone marrow and grilled intercostals are among the starters. The prime rib is slow-cooked; Broadsheet gives 12 hours.

04The story

After four years closed, The Cut was reopened by Hunter Street Hospitality in September 2024, per Time Out, with a menu written by Santiago Aristizabal of Rockpool Bar & Grill, Shimpei Hatanaka of Saké and Andy Evans of Spice Temple, and Johnny Murphy, from Rockpool Bar & Grill Melbourne, as head chef. The building is heritage-listed, which is why the restaurant says it cannot offer full wheelchair access. In October 2025 Russh listed The Cut among Sydney restaurants newly hatted in the Good Food Guide 2026. No source gives the year it first opened.

05The practical

16 Argyle Street, The Rocks (Argyle Stores). Lunch Thursday to Sunday, 12:00 to 15:00; dinner Monday to Thursday from 17:45 and Friday to Sunday from 17:30; the bar opens at noon Thursday to Sunday. Phone 02 9259 5695. A 10% surcharge applies on Sundays and 15% on public holidays, plus 10% for groups of six or more; groups of 12 or more take a set menu. The prime rib is halal-certified, though there is no separate halal kitchen.