In a moody basement, with a pleasant lack of overhead lighting, is The Cut. After a four-year hiatus, this well-loved steakhouse reopened in 2024 with a menu all about New York.

Menu highlights include the oyster-shell gin Gibson, served on a silver tray with an oyster on the side; and an elevated pig in a blanket, with Berkshire pork and ale mustard. While the vege and pescetarian crowds are well catered for, The Cut is a place you come to eat reat meat.

The restaurant’s signature dish is a 12-hour slow-cooked black Angus prime rib from South Australia, cut and served tableside in hunks of 300 or 400 grams with a simple combo of red wine sauce and horseradish cream.

For old regulars at The Cut, the biggest change will be the bar: a group of high-top tables where you can stop in for a cocktail or a glass of red, the snacks, and a towering cheeseburger.