Southern Prime New Yorker… with chimichurri sauce. Photo: Wendy Johnson
“Drawing inspiration from South Africa, 7 Cutz cooks on an open-flame chargrill, which adds the excitement of its specialty dishes,” writes dining reviewer WENDY JOHNSON.
Upmarket steakhouses share more than their love of top-tiered, chargrilled beef.
Wendy Johnson.
They share a love of dark, luxurious, mysterious and rich-looking décors. This isn’t coincidence, it’s by design: moody, intimate interiors, with warm lighting, actually makes meat look more appetising.
7 Cutz Steakhouse’s interior suits this to a tee. And, drawing inspiration from South Africa, a country known for its excellent beef and braai (barbeque) culture, 7 Cutz cooks on an open-flame chargrill, which adds the excitement of its specialty dishes.
On Bunda Street (location of former Botswana Butchery), Civic, 7 Cutz specialises in premium steaks, but goes beyond with dishes for those not so keen on meat. The menu features a fish of the day ($38), roasted eggplant dish ($29) and South African Peri Peri King Prawns ($57)
With pure decadence in mind, our party shared 7 Cutz’s signature roasted bone marrow ($23). It was divine and enhanced with garlic butter and mushroom duxelles. The punchy salsa verde did its job cutting through the richness of the dish.
7 Cutz’s signature roasted bone marrow… enhanced with garlic butter and mushroom duxelles. Photo: Wendy Johnson
We next shared the beef short ribs croquettes ($23). While the flavours were there, including truffled aioli and parmesan, we weren’t enamoured with the texture. The croquettes were crunchy on the outside but pasty on the inside and not entirely pleasing on the palate.
7 Cutz catapulted to the next level with mains, and the 400-day grain-fed Tajima Wagyu rump was out-of-this-world ($54 for 350 grams). Cooked to perfection, it truly melted in the mouth, and the red wine jus was silky. A close second was the Southern Prime New Yorker (grain-fed and MB 2+), also $54 for 350 grams. The chimichurri sauce was vibrant and fun. Both cuts were served as ordered and the meat super high on taste.
Grilled carrots served with tahini yoghurt, salsa verna and miso butter. Photo: Wendy Johnson
Our sides were beautiful and the grilled carrots served with tahini yoghurt, salsa verna and miso butter a stand-out ($14). So, too, were the addicting garlic herb butter potatoes ($12).
With desserts, we indulged in a “classic choco volcano” with honeycomb gelato ($18 – not a bit left on the plate). The crème brûlée wasn’t so rewarding. We found it a bit eggy and wanted the rosemary crumb to be cooked more to add texture.
A “classic choco volcano” with honeycomb gelato. Photo: Wendy Johnson
We were drawn to the South African section of the wine list, attracted to a chenin black, but 7 Cutz was out of stock, so we landed on a French rosé. The 2024 Famille Perrin Réserve Côtes du Rhône rosé was aromatic and featured just the right amount of slight acidity ($72 a bottle).
Finally, some small recommendations to enhance the experience. Providing serving spoons makes life easier and more comfortable for diners sharing, as we were. And, please, don’t start to clear plates before everyone is finished.
News all day, every day at CityNewsQBN.com.au.
Dining and Cooking