[CLOSED] What does $100,000 worth of beef look like? Well, if you stroll down Alfred Place, you can find out pretty quickly. Fresh on the Melbourne scene The Cut, a New York-style steakhouse, is a meat-lovers daydream. It has one of the city's largest dry-aging rooms, with glass walls, on street level so you can have a gander at the prime cuts mellowing and tenderising over time, any time.
Some of The Cut's cuts are global exclusives, like the Seven Creeks full-blood wagyu MB+9 scotch fillet. Others, sourced from esteemed Australian farms like Cape Grim in Tasmania and northern New South Wales' Ranger's Valley, have been aged between 80 and 200 days. The oldest steak in the house – a wagyu from Seven Creeks – has been aged 600 days, giving it a buttery flavour and marshmallowy texture unlike anything else you've tried before.
The Cut is even sourcing limited release 'vintage beef', which is known for its very strong flavour. This style of meat is popular in Northern Europe, but it's rare to come across it Down Under.
With an increasing public interest in farm to table, it’s a good chance to get more familiar with your food. The lamb and seafood choices are equally plentiful, including highly sought-after Hidden Cove oysters from Tasmania.
Arrive early for a pre-dinner drink at The Library, a cocktail bar adjacent to The Cut which boasts an impressive global wine list of over 300 varieties and 80 top whiskies. The Library's whisky collection has been carefully curated to offer whisky fans a unique tasting experience. The list includes local whisky from Victoria, Western Australia, and Tasmania, as well as a broad range from Scotland's Highlands to the Lowlands of the River Spey. More of an American whiskey fan? Pick from a The Library's selection of premium bourbon and rye.