The Cut has always been renowned as an award-winning steakhouse but the introduction of our recent limited time only surf & turf dishes has garnered excitement in our seafood lovers as well. Building on this success, The Cut has now introduced a new and more extensive range of regional dishes to satisfy the appetites of Beijing diners.

Chef Mahesh and his passionate team has created the exclusive new menu at The Cut that highlights the best of his culinary journey. New menu of The Cut is based on modern cooking techniques, fresh ingredients, authentic flavors. Feast on the new Australian grain fed Angus Gold M3+ T-Bone. Cooked to a perfect medium rare perfection, this new spin on a classic favorite hints of subtle char and juicy tender aromas. Treat yourself with a touch of French decadence with the sous-vide foie gras terrine that literally melts in your mouth. Or, enjoy the pastures of New Zealand with the new lamb rack served with a side of barley braised in lamb stew.