The wait-staff are all immaculately dressed in black waistcoats and white shirts. The surface of the bar in the corner is polished bronze, while the sandstone brick walls and thick wooden beams in the ceiling stand testament to the long history of the building, and The Rocks as a whole. In short it’s very chic and quite beautiful in a solemn, tasteful kind of way.
The grub: This isn’t merely ‘grub’, no simple food for fuel. This is all the comfort of a Sunday family roast transmogrified into art. I had the pan roasted quail [$26] to start, the sweetness of the bird offset by a beautifully sharp salad of cabbage and harissa. My friend had scallops and black pudding [$19] which were also delightful. But The Cut is about the steak. The 400g slow cooked Wagyu beef steak [$56] with prosciutto kipfler potatoes and garlic peas was simply staggering.
Behind the bar: Wonderful collection of cocktails; the Sailor’s Landing being the pick at $20. A tap beer (Paulaner Pils) was $9. Wines run between $18-$26 by the glass.
Bill please: If you were to push the envelope of acceptable gluttony like I did, you’d be looking at $150+ a head with food and wine/cocktails.
Verdict: It’s expensive – no two ways about it – but absolutely worth every cent! Five moos out of five.
16 Argyle St, The Rocks cutbarandgrill.com
