Cut by Wolfgang Puck

Cut by Wolfgang Puck remains a formidable titan of the local steakhouse scene. The space—with its dramatic lighting and burnished metallic accents—exudes a certain boardroom-cool that feels both expensive and comfortable. The Wagyu Tasting menu is the primary reason to visit, offering a side-by-side comparison of A5 Japanese wagyu alongside American and Australian cuts. This flight allows diners to move from the butter-like richness of the Japanese beef to the more robust character of the American cross-breed. The bone marrow flan is a perennial favourite, too, providing a decadent opening to the meal. Accompaniments like the creamed spinach—topped with fried egg—and punchy Peewee potatoes ensure the experience feels like a complete and indulgent event. To navigate the impressive wine list, consult the sommelier for recommendations on labels that pair beautifully with the richness of the beef cuts.