There Will Be Blood / REVIEW PREVIEW

Steak has never been so hip than at Cut Bar & Grill. With its moody lighting, butcher’s block chopping board tables and meat cleavers instead of handles on the bathroom doors, Sydney’s newest steakhouse oozes cool. The décor is courtesy of young design duo Luchetti Krell, which transformed the heritage-listed, cellar-style space into a chic New York-inspired restaurant. 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.
Taken from Hg2 Sydney by Michelle Wranik, out later this month
Read more about the forthcoming guide here


About Hg2 | A Hedonist's Guide To...

Hg2 | A Hedonist's Guide is a luxury city guide series coveted by travellers who value both style and substance when it comes to soaking up a city. Irreverent, inspired, and, above all, intelligent.

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