The Cut Bar & Grill

Welcome to suit central. A short walk from the CBD, the clubby atmosphere, subterranean setting and well-spaced tables are just the backdrop for deals to be done. The menu is macho, too, with corporate crowd-pleasers such as oysters, cured meats and sweetbreads. Pan-roasted quail gets a feisty edge with a smear of hot harissa, but the star entree is a pretty salad of red and yellow beetroot, radish and endive laced with goat's cheese. Served from an impressive beef trolley, a 400-g upper cut of slow roasted, standing rib wagyu fills the plate - every caveman's dream. While big in size, it was sadly a little short on flavour, but there's many a splendid red wine to accompany. Deftly cooked barramundi fillet is complemented by a cider butter sauce, but a king prawn was superfluous. The Cut knows its customers and they like the classics, so a sticky date pudding with ice-cream is just the right parting shot.