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A Prime Rib on a table

Why The Cut’s Slow-Roasted Prime Rib Has a Cult Following

Channelling vintage glamour and serving up mouth-watering meals and drinks, The Cut blends post-colonial charm with classic steakhouse vibes for a striking dining room and moodily-lit bar in The Rocks.

The All-New ‘The Cut’: new menu, new cocktails, new bar experience

This basement steakhouse in Sydney’s historic neighbourhood has unveiled a new bar experience, including some sensational – and stiff – cocktails, to complement a revised restaurant and bar menu. A new, stronger focus is placed on the polished, copper-topped bar area, including the addition of elegant stools for bar-side dining, giving The Cut an intimate supper club aesthetic.

As part of Rockpool Dining Group, The Cut uses the best-quality, responsibly-sourced meats and a char-grill flame to deliver flavourful dishes. Expect new additions to the menu, while old favourites remain.

The slow-roasted prime rib is here to stay

The Cut’s show-stopping dish is the slow-cooked prime rib off the bone, which has continued to be a menu highlight with a cult following for over nine years.

Now served as a Standard Cut (300g), The Cut (400g) and Super Cut (500g), the prime rib is slow-roasted for four hours and carved tableside from an antique silver and rosewood trolley, served with veal jus, horseradish cream and a dash of old-school theatre.

The culinary focus continues to beef, lamb, pork and king prawns over charcoal, daily market fish served with pipis and a range of starters, side dishes and salads that make every main course sing The American steakhouse flavour extends to crab cakes and beef tartare, as well as the signature cheeseburger and ‘French Dip’ prime rib sandwich. Several dishes also feature as bar snacks, including oysters with pink peppercorn mignonette, Oritz anchovy with tomatoes on toast, and Jamon Serrano with red-eye mayo and America-style ‘biscuits’.

Rockpool Dining Group Food & Beverage Director, NSW, Tom Sykes says the reinvigorated venue will appeal to newcomers and returning guests alike. “We’ve kept everything that our regulars love about The Cut: our much-loved, slow-cooked, prime rib off the bone, charcoal-grilled flavours, fantastic seafood and smart service.”

“Then we’ve added a little more meat to the bone in terms of menu diversity, with our casual cheeseburger and French Dip prime rib sandwich, classic steakhouse dishes and bar-style bites, as well as a more compelling cocktail list and happy hour.”

The new cocktail list features over 500 local and international wines, a whisky list that heroes over 80 Scottish, Irish, Japanese and Australian single malts, as well as American bourbons and blends, cognacs, brandies, liqueurs, and craft beers.

A weekday happy hour runs from 4 pm to 6 pm, offering a generous discount on negronis and barrel-aged old fashioneds, Americanos and highballs, G&Ts and wine, beer, and glasses of Champagne.

By day, The Cut continues to be an iconic business lunch destination and a ‘must-do’ for tourists. By night, it’s now easier to slip into the underground, speakeasy-esque venue for post-work wind-downs and pre-dinner drinks. Just be sure to stick around for the one-of-a-kind prime rib. There’s nothing else quite like it in Sydney.

The Cut
16 Argyle Street
The Rocks
NSW, 2000

Trading hours
Mon–Fri: 12-3pm, 6:00-10:30pm
Sat: 5:30-11pm
Sun: 5:30-10pm

Bar Trading Hours
Mon-Fri: 4pm-late
Saturday-Sunday: 5:30pm-late

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Michael Vane

Michael Vane is an experienced journalist, copywriter and content creator who has produced fun and informative content for Man of Many since 2016. Specialising in gaming, technology and entertainment reporting, Michael is extremely adept at navigating new technologies and providing reviews on the latest releases. He possesses a Bachelor’s Degree in Communications and Media Studies from Griffith University, and his work has been featured in publications such as Game Informer, Pilot, Wine Selectors and PowerUp!, to name a few.