THE CUT BAR & GRILL REOPENS WITH A CHARMING NEW DESIGN AND ELEVATED MENU

Australian esteemed dining group Hunter Street Hospitality, that includes Rockpool Bar & Grill, Saké Restaurant and Bar, Spice Temple, and Bar Patrón restaurants nationally, has re-opened the much loved and renowned steakhouse The Cut Bar & Grill, in its original location on Argyle street The Rocks on Friday September 20th. Bookings can be made at www.cutbarandgrill.com.au.

The Cut, an elegant basement steakhouse and bar which channels vintage glamour vibes, pays homage to the heritage of The Rocks with the building’s original timber and sandstone foundation throughout. Housed in a former bond store in the Argyle Stores precinct, the refreshed interiors complements a reinvented menu that boasts its slow-cooked signature standing prime rib, sliced and served tableside, returning as its stand out signature dish.

The Cut has a total capacity of 130 and features two key dining and drinking areas – the main restaurant is centered around beautiful wooden booth seating and large marble tables that cater for bigger groups. The bar is designed to service delicious, time friendly lunches, evening drinks and snacks for all.

The reopening of The Cut also marks the comeback of The Rocks more generally, with a return to its glory days of vibrancy and foot traffic thanks to the increase of CBD workers and tourists alike.

Hunter Street Hospitality CEO, Frank Tucker believes the stars have aligned to create the perfect moment to bring back The Cut and reinvest in the much-adored precinct. Tucker said, “The Rocks is part of the DNA of Hunter St Hospitality, this is our home, and investing in our premium venues in the area is also future proofing the whole destination. We can’t wait to welcome people back into the doors of The Cut and showcase how we have elevated it.”

Tucker has leant on the breadth of expertise within the group’s current talent pool for this project, with the newly appointed Trio of Executive Chefs Santiago Aristizabal (Rockpool Bar & Grill), Shimpei Hatanaka (Saké Restaurant and Bar), and Andy Evans (Spice Temple), leading the menu’s reinvention and Johnny Murphy from Rockpool Bar & Grill Melbourne appointed as head chef.

Executive Chef, Santiago Aristizabal, said, “This menu focuses on beautiful New York steakhouse classics, featuring top-quality local ingredients and cooked over a wood fire with some of the best beef in Australia. I am so excited to see The Cut’s signature prime rib back on the menu and we can’t wait to welcome old and new customers back to this special restaurant.”

The Cut’s signature prime rib eye is a standout. Served to order tableside, guests can order two different portion sizes, 300g and 450g. Slow-cooked overnight, the melt-in-your-mouth steak is served with your choice of horseradish cream or red wine sauce.

The new selection of snacks has been designed to satisfy all tastes and complements the main course options, including ‘devilled eggs’ with caviar, ‘beef empanadas’ with The Cut’s hot sauce and ‘roasted scallops’ with kombu butter and The Cut’s unique unique take on the ‘surf and turf’ with roast beef, beef fat potato and caviar. Stand out selections from the small plates include ‘‘white sturgeon caviar’ with potato hash brown and créme fraiche, ‘tuna aguachile’ with avocado and japapeñeos, and ‘steak tartare’ with potato crips.

Mains include a selection of elevated meat and seafood classics cooked to perfection over a woodfire grill flame. Expect a ‘john dory’ with romesco, ‘lamb cutlets’ from Milly Hill, ‘pork chop’ with vadouvan butter, ‘eggplant parmigiana’ and half Eastern Rock lobster’ with herb butter. For those looking for a steak, take your pick from the ‘Coppertree Hereford grass-fed fillet MB3+’ or the ‘Westholme Wagyu 800g rib eye’ with the option to add a fried egg.

No restaurant with world-class steak is complete without exceptional sides. Take your pick from, ‘organic glazed carrots’ with copper tree butter and bay leaves, ‘twice-cooked chicken fat potatoes’, ‘cacio e pepe mac and cheese’ and green salad with mustard vinaigrette’

The Cut drinks menu focuses on timeless classics that will be nostalgic for many. Expect vintage classics like quintessential martini’s and unique creations like ‘The Cut Gibson’ crafted with housemade Gibson Mignonette and Oyster Shell Gin and served with a Sydney Rock Oyster. There will be a revolving range of classic cocktails with the likes of El Presidente, Martinez and Manhattan where they use special techniques to bind the elements in a way that the ingredients are well integrated and matured together without the use of oak, or any elements that may affect the flavour of the cocktails. Refined classics will also be on offer showcasing The Cut’s take on classic cocktails that have stood the test of time, like the ‘Pavlova 2.0’ with vodka, vanilla chantilly and passionfruit, ‘Mango N’5’ with Pisco, mango and kaffir Lime and ‘Banga-Rira’ with Añejo Tequila, Smoked Chipotle, Banana and Pear.