The Cut at The Alfred

Melbourne’s first Fratelli Fresh and The Cut Steakhouse debuted at The Alfred on Friday, 15 July over two spectacular heritage-featured floors at The Alfred.

We recently had the opportunity to visit The Cut Steakhouse and we suitably impressed. From the foyer, a grand staircase leads to a first-floor vestibule where guests can enjoy a casual drink. From here, guests enter The Cut and are transported to 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. 

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 aged for up to 200 days. 

The menu excels in char as much as the restaurant does in charm. 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. Steaks can be paired with one of nine sauces and condiments and 10 different sides, including buttermilk onion rings, hand-cut chips, roasted mushrooms and slow-roasted leeks.

We loved tasting our way through menu.

To start, we recommend the absolutely moreish and tender grilled calamari and mussels which captivated with its delightful salinity courtesy of the nduja salami.

For mains, the steaks (as expected) were a cut above. We sampled our way through 4 of the steaks (Seven Creeks Wagyu scotch fillet, Robbins Island Wagyu dry aged rump, Black Market rangers inside skirt and Cape Grim sirloin) - Displaying a mastery in the manner the steaks were cooked, the inch thick cuts of beef were each cooked perfectly from end to end. A light searing ensured that each steak was lined with a thin crisp layer packed with caramelised beef flavour. 

To finish, we suggest adjourning to the adjoining bar called The Library while you finish your bottle of wine over a delightful selection of cheese or with one of The Cut’s quintessential cocktails. 

The Cut is a welcomed addition to Melbourne - a classic New York steakhouse inspired space and adjoining bar perfectly housed within a heritage building as rich in culinary credentials as it is in stylish spaces. 

Location: 7 Alfred Place, Melbourne
Phone: 1300 253 733
Link: cutbarandgrill.com