Menu Close

Rockpool’s The Cut aims to shake up Sydney’s lunch hour

It’s still The Cut – now with a beefed-up menu, bar bites and a designated cocktail counter.

Rockpool’s The Cut Bar & Grill

Situated discretely down a flight of stairs in Sydney’s historical precinct The Rocks is steakhouse and bar The Cut. Part of the Rockpool Bar & Grill empire, the restaurant, housed in heritage-listed former bond stores, has undergone a menu refresh featuring casual bites and lower-ABV options.

“The Cut’s beef credentials mean it is a power-broking business lunch and dinner destination, as well as a must-do for tourists who have heard about its reputation,” says Rockpool Dining Group CEO Thomas Pash.

Channelling post-colonial charm and vintage glamour, the venue is a sprawling den of exposed timber beams and sandstone walls, marble tabletops, dark leather, industrial artefacts and dimmed lighting. Style, yes, but also substance; there’s a whisky list boasting more than 80 Scottish, Irish, Japanese and Australian single malts.

The new bar experience includes leather stools for counter dining, a happy hour from 4-6pm Monday to Friday, a rejigged cocktail line-up, and a bar menu to complement the drinking experience. Thomas says the revamp aims to attract a younger demographic who are “looking for a wind-down drink after work alongside a more casual and affordable dinner option”.

Thomas notes that the clientele includes corporates, tourists and those who are “in search of a premium steakhouse experience”.

A few of the additions include a bar menu with more casual options suited to lunch, such as the ‘French Dip’ prime rib sandwich and the classic cheeseburger.

Also on the bar menu are smaller bites to keep your cocktail company, such as ortiz anchovy with tomatoes and bread; jamon serrano with red eye mayo and biscuits; and burrata with egusi and cucumber.

Meanwhile, the a la carte menu sees dishes like tuna crudo with shallots, peanuts and fermented chilli; beef tartare with bagna cauda and eshallots; and cuttlefish, andouille and sea herbs.

“While we have made some changes, we have kept everything that our regulars love about The Cut, including our much-loved, slow-cooked, prime rib off the bone, our smoky charcoal-grilled flavours, fantastic seafood and smart service.”

Thomas says the idea was not to change the culinary focus and philosophy of the menu. Instead, it’s to offer a more varied experience of the same high-quality, responsibly sourced, sustainable beef, lamb, pork and seafood cooked over charcoal ethos.

The same applies to The Cut’s new cocktail menu. “We didn’t want to mess with the strong whisky vibe of The Cut, so whisky continues as a theme throughout the new menu,” Thomas says.

“We wanted to make the drinks menu more approachable. We’ve added a lower-ABV ‘light and bright’ section, a refreshing range of highballs (including lower ABV options), backed by some stiffer classics such as an Old Fashioned, Revolver and Boulevardier barrel-aged on-site.”

The whisky highball, one of the most popular choices among guests, is a warming concoction of Roe & Co Irish whiskey, rosemary, a splash of mandarin soda, and ginger-infused honey.

The martinis are mixed and served tableside and, for something differently indulgent, there are a couple of ‘high roller’ cocktails on offer such as the Vieux Carre and Tipperary, their authentic recipes dating back to the 1930s.

Regulars, breathe a sigh of relief; The Cut’s infamous slow-cooked prime rib is a bona fide staple and safely remains on its menu. In truly grand fashion, the dish is brought to the table on a fully restored art deco beef carving trolley.

“This circa-1930s silver-plated and mahogany cart was crafted by one of London’s finest silversmiths of the era, Drakes Silversmiths,” Thomas explains. The retractable domed lid is opened to reveal a whole prime rib on an aluminium board – bringing theatre, fun, excitement, and a hunch of an upcoming food hangover to the table.

The slow-cooked Dijon-crusted prime rib off the bone comes as a Standard Cut (300g), The Cut (400g) and Super Cut (500g).

Despite having undergone some changes, the Rockpool Bar & Grill team has preserved the true essence of The Cut. “We have kept everything that our regulars love about The Cut, including our much-loved, slow-cooked, prime rib off the bone, our smoky charcoal-grilled flavours, fantastic seafood and smart service,” Thomas reassures.

View all of the new menus at The Cut.

Read next: Cook with a conscience at OzHarvest’s CEO CookOff 2020

Leave a Reply