Cut Bar & Grill

Modern Australian

Cut to the chase and order the steak at this Rocks restaurant

First published on 2 Oct 2010. Updated on 7 May 2012.

There are times in your life when all you want is a steak. And that is when you’ll want the Cut – the best steak restaurant in the Rocks. Just like other grill houses in Sydney, it’s all about the meat. Head chef James Privett (he used to be at Bistro CBD) is firing up the grills, here. His menu is a straight-shooting list of steaks (grass, grain and Sher F1 wagyu), with quite the burger on there too.

The steak is hero here. It comes garnished with nothing except a cheek of lemon. That means you’ll need to order your meat then decide on some sides. Go classic with fries or pommes puree (that’s fancy for mash) or go a little mod with the likes of crisp fried cauliflower florets with currents, chickpeas, celery hear and almonds. Broccoli with anchovy butter isn’t quite as exciting as we hoped but we’ll definitely be going back for the jamon, poached egg and two types of cabbage. The burger, by the by, is a bit of a monster, replete with its own enormous onion ring the size of a wrist band and a big pile of skinny French fries. Mercy.

Take a look at the High Steaks Lunch, if you’re after something straightforward - $45 will get you a Tasmanian Wilderness grass fed sirloin (plus a side) and a beer or wine, Monday to Friday. There’s a good bar off to the side of the restaurant offering up Sazeracs, Old Fashioneds, Mai Tais and Steigl beer on tap. Plus, of course, a wine list featuring a fairly decent selection of Burgundy and Bordeaux as well as plenty of Aussie and NZ drops.

This is a straightforward bar and grill, with big comfy booths, low lighting and plenty of meat. We dig the backs of the toilet doors, too, which are inset with cleavers – it’s like a scene from The Shining. It’s the perfect place to grab a simple, yet well prepared meal in the Rocks, and the good news is it won’t break the bank either.

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