The Cut Steakhouse is an elegant New York style steakhouse with parquetry and black and white marble tiled floors; rich, deep green, leather-upholstered, custom-made banquettes and chairs and luxurious curtains.
There are 10 cuts of beef from five top-tier farms, including boutique Victorian Producer Seven Creeks wagyu that supplies The Cut exclusively with premium scotch fillet and flank steak.
Hand selected cuts from 36-month grass-fed cattle from Cape Grim in Tasmania, 270-day grain-fed Black Market Rangers beef, 150-day grain-fed John Dee scotch fillet, and full-blood wagyu from Robbins Island, Tasmania complete a portfolio of Australia's beefiest pleasures.
The dry aging room which is viewable from street level windows and an all-glass internal wall, is arguably one of the largest and most impressive in Melbourne, supplying the kitchen with beef that has been dry ages from up to 200 days. Steaks can be paired with one of nine sauces and condiments and 10 different sides.
An adjoining bar called The Library is just the place to relax with one of The Cut's quintessential cocktails. Guests can also globe-trot the impressive 300-strong wine list that includes natural produced local Victorian wines; a collection of over 80 of the world's finest whiskies, including those from Australia and Tasmania; and local and international craft and bottled beers.
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