Cut Bar & Grill
The décor is courtesy of young design duo Luchetti Krell, which transformed the heritage-listed, cellar-style space into a chic New York-inspired venue and one of the foremost steakhouse restaurants in Sydney. It’s become a hot ticket for the city’s well-heeled carnivores and banker boys’ nights out, with lots of intimate nooks, cowhide leather chairs, banquettes and room dividers creating intimacy – and excellent music and cocktails to boot. It’s not all about red meat, either, with another focus on sustainable seafood cooked on a wood-fired grill, though it’s a challenge to order anything but the famed Sher Wagyu. Sourced from a farm in Victoria, this soft, marbled beef is revered around the world and it’s near impossible not to be seduced by the tantalising sight of a four-hour slowroasted, fleshy, fatty grade-7 hunk of it, rolled around on a beef trolley between tables by waitstaff. There are other cuts, too, including grain-fed beef, with a tasting plate for those who can’t choose. All beef is cooked on charcoal- and hardwood-fired grill and then broiled on a 650-degree celsius broiler. With a superb range of sides like broccoli with toasted almonds, organic peas with onion and mint or shoestring sides, it’s a carnivore’s unadulterated fantasy.