LOCATIONThe restaurant is located next to the theatres, at the Galleria Level of Marina Bay Sands, Basement 1.
DETAILSDesigned by award-winning designer Tony Chi, CUT’s interiors are sophisticated and smart. At the entrance visitors are greeted with a dramatic façade of four-meter high, lacquered bronze panels with a series of alternating flush frameless doors that open outward like shutters. The bar is lined by iconic Mario Bellini leather upholstered barstools, and there are also custom-designed swivelling lounge seats along the open façade for guests to enjoy drinks and small bites.
FOOD & BEVERAGECUT presents a contemporary twist on the classic steakhouse menu from master chef Wolfgang Puck. Exclusively featuring Snake River Farms American “Kobe Style”, U.S.D.A. Prime Illinois Corn Fed and 300-day grain fed Australian Angus from Rangers Valley, CUT caters to true steak connoisseurs. Guests can also enjoy a wide array of signature entrees such as the Kobe Beef Short Ribs “Indian Spiced” and Pan-Roasted Maine Lobster with black truffle sabayon, together with a large selection of house-made sauces including CUT’s signature Steak Sauce and Argentinean Chimichurri. CUT features an exclusive menu at the bar and lounge, which includes light bites such as Mini Kobe “Sliders” and Maine Lobster “Louis” Rolls. They all work magically with the cleverly crafted cocktails such as the Dragon’s Fire of Don Julio Añejo Tequila, cointreau, jalapeno, and ruby red grapefruit.
FUNCTIONSThe fine dining restaurant provides a main dining area that has a seating capacity for 114 and a bar and lounge area for 24 guests. The main dining room, which features iconic Bellini armchairs and side chairs, offers private dining booths, each seating up to five guests. The private room is a stunning display of glittering mirror glass walls and floor-to-ceiling glass and lacquer wine display cases. The three-meter wide leather and bronze panels swivel closed to create am exclusive space for up to 40 guests.