For one of the most recognisable and awarded steak houses in Sydney, The Rocks’ The Cut Bar & Grill has never really offered a burger on their menu. That’s all changed now; as part of their lunch menu, The Cut now offer up a David Blackmore Wagyu Beef Burger and it’s come after a great deal of experimenting in the kitchen.
As far as burgers go, this isn’t the most instragrammable of burger beats you’ll find around Sydney but looks are deceiving here; it may not have the perfectly melted American cheese as per trend, but there’s something much more important here – a focus on a high quality, stand-out patty that is made up of several types of meat, all of which have been measured and balanced to give a very clean, very worthy taste that justifies the $30 price tag.
The very large patty comprises braised and shredded beef short rib, dry aged rump, and David Blackmore shin. Three very high quality cuts coming together for a rich, incredibly juicy patty that takes up almost all of the real estate in between the beautiful homemade bricohe (which is thankfully not excessively sweet). The patty also has some truffle pieces, complementing the generous slice of truffle on top and the minced truffles in the puree, which is made along with cauliflower and horseradish. Cheese wise, there’s a nicely melted slice of greyure. Finally, there’s a thick leaf of butter lettuce and a homemade gherkin.
The staff are testing demand for the burger, with it exclusively available on their lunch menu, but something tells us that this will end up on their dinner menu in no time. For $48 you can pair it up with a glass of Kaesler The Bogan Shiraz.
Obviously, the patty is the star here but everything about the burger works wonderfully. The thick, triple-cooked chips that come with it and the homemade tomato sauce aren’t just an afterthought, and the burger surprisingly holds very well with little mess save from some jus dripping out over the fries (extra flavour is nothing to complain about). Greyure is a good choice as it matches the rich flavour of the truffles, mixing with the unmistakable flavour to help round out the burger’s worth.
Perhaps the biggest surprise is how light the burger is after it’s all gone, with no greasy or oily after burn.
There’s even a dessert burger at The Cut now, with chocolate and lemongrass ice cream on the side, turned upside down so the cone looks like a basket of fries. The burger patty is a thick, creamy chocolate and raspberry ganache, topped with sliced apple marinated in passionfruit syrup (as the lettuce) and more dessert-disguised-as-savoury-filled. The bun is a vanilla macaroon with black sesame seeds, holding it in all together nicely. There’s a bit too much apple, but the ganache is heavenly; light but still pretty indulgent, and pairing quite well with the mini wheat bier. The dessert burger is $17.
The Cut Bar & Grill
Address: 16 Argyle St, The Rocks NSW 2000
Contact: (02) 9259 5695