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 seafood lovers. 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 have created an exclusive new menu at that highlights the best of his culinary journey. The new menu is based on modern cooking techniques, fresh ingredients and authentic flavors. Feast on the new Australian grain fed Angus Gold M3+ T-Bone. Cooked to a 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.