The Cut engages diners with the constant buzz of activity in its open kitchen, offering a front-row seat for curious and culinary-minded guests. The kitchen’s large grill highlights the restaurant’s focus on slow-roasted flavours and is one of the only steakhouses in town that features 100% grass-fed pure breed Black Angus beef and 500+days grain-fed AACO pure breed WAGYU beef, perfectly matched with great wines and creatively paired with smart, flavourful appetisers and rich desserts. Specialty dishes include 300 Days Grain Fed Australian Flat Iron Steak and Rib Eye Steak on the bone, and a Chef’s Beef Sampler of three cuts on one plate.
Seafood lovers won’t be disappointed either with lobsters, oysters and the Dungeness crabs from the tank. The Cut also offers a large private dining room for business lunches, celebratory dinners or any other exclusive occasion.