Hailed as one of the top three steakhouses in the United States, CUT offers a smart, sophisticated menu featuring the finest prime beef available, an award-winning wine list, cutting-edge design and impeccable service.
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 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 at Marina Bay Sands is Puck’s first venture into Asia and offers an elaborate menu featuring the finest cuts of beef, more than 800 selections of wines as well as impeccable service. Designed by award-winning interior designer Tony Chi, CUT also features an exclusive menu of hand-crafted cocktails at the bar & lounge, accompanied by light bites such as Mini Kobe “Sliders” and Maine Lobster “Louis” Rolls.
The fine dining restaurant has a main dining area with a seating of 114 as well as a bar and lounge area for 24 guests.
Restaurant Menus
CUT offers an extensive dinner menu, consisting of starters and salads, prime cuts of beef and indulgent desserts. The restaurant, recently named the Best New Restaurant by a Celebrity Chef in TimeOut’s 2011 Best Of Awards. CUT Bar and Lounge also offers unique hand crafted cocktails such as Samurai Sword and Devil in Disguise.
Please click on the menu links to the left.
Chef Profile
Born in Austria, Wolfgang Puck began his formal training at the age of 14, under the encouragement of his mother who was working as a hotel chef. He developed his skills in some of France’s celebrated restaurants, including Maxim’s in Paris and the Michelin 3-starred L'Oustau de Baumanière, in Provence. At the age of 24 he brought his passion and panache to America.
Puck’s bold, innovative style of cooking has redefined fine dining in America and around the world. Since the opening of his legendary Spago, in 1982, Puck has shown that a great meal matched with excellent wine and service in a dynamic setting could make for a relaxing and extraordinary culinary experience.