Recent coverage of The Cut and Craft Leeds has drawn fresh attention to its menu, particularly the steak and seafood selections that anchor the offerings at this Victoria Quarter spot. Opened in 2022 amid Leeds’s evolving dining landscape, the restaurant has garnered repeated nods as Restaurant of the Year in Yorkshire awards, prompting diners and locals alike to revisit what sets its steak and seafood apart.
Nestled in a historic building once linked to Titanic bandmaster Wallace Hartley, The Cut and Craft Leeds menu steak and seafood draws from local butchers and coastal suppliers, emphasizing 60-day-aged Aberdeen Angus cuts alongside British fish dishes. This focus emerges now as the venue hosts high-profile events like bottomless brunches with Moët & Chandon, spotlighting signature items such as the 10oz flat iron steak and fresh oysters. Public interest swells around these elements, especially with recent reviews praising the balance of luxury and accessibility in the all-day menu.
Owners Oscar Akgul and Osman Doganozu crafted the lineup to echo global steak experiences while rooting in Yorkshire produce, a move that resonates in current discussions of premium casual dining. The Cut and Craft Leeds menu steak and seafood thus stands as a current touchpoint for those tracking Leeds’s food scene evolution—elegant yet approachable, historic yet modern. Conversations in local outlets highlight how these dishes sustain the buzz, even as seasonal tweaks keep options dynamic.
Signature Steaks Overview
Flat Iron Perfection
The 10oz flat iron steak headlines The Cut and Craft Leeds menu steak and seafood, prepared daily by an in-house master butcher using 60-day-aged Aberdeen Angus beef. This cut, perfected over years by the owners, arrives with a charred exterior and tender core when ordered medium-rare, often paired with house peppercorn sauce or chimichurri. Diners note the flavor depth from local sourcing, setting it apart in Leeds steakhouse circles.
Recent mentions tie this dish to brunch specials, where it features alongside chips in bottomless packages, extending its appeal beyond dinner. The preparation—seared on high heat—preserves juiciness, a detail that surfaces in guest accounts of returning for its consistency. At around £24, it anchors value in premium cuts, reflecting the venue’s mission to democratize luxury beef experiences.
Yorkshire’s grass-fed influences shine through, though exact aging varies slightly by batch availability. This steak’s prominence underscores why The Cut and Craft Leeds menu steak and seafood draws steady crowds, blending tradition with precision butchery.
Ribeye Indulgence
Ribeye on The Cut and Craft Leeds menu steak and seafood offers a marbled 14oz option, celebrated for its rich fat cap that melts under grill. Served with dauphinoise potatoes or truffle fries in reviews, it captures the essence of Aberdeen Angus at peak maturity. Guests describe the crusty sear and pink center as flawless, often elevating Sunday roasts where it’s sliced for sharing.
The cut’s exclusivity—sourced specifically for the restaurant—fuels its status, with recent award wins amplifying visibility. Pairings like creamy peppercorn elevate it further, making it a go-to for special occasions in the Titanic-linked space. Pricing hovers near £32, justified by the in-house handling that minimizes waste and maximizes taste.
Comparisons to other Leeds spots highlight its superior marbling, a point echoed in diner feedback post-2025 events. Thus, ribeye solidifies The Cut and Craft Leeds menu steak and seafood as a benchmark for steak quality amid rising local competition.
Sirloin Excellence
Sirloin selections in The Cut and Craft Leeds menu steak and seafood come as 10oz cuts, leaner yet flavorful from 60-day dry-aging. Reviewers praise the caramelized outside against a firm, juicy bite, ideal with onion rings or asparagus sides. Its role in sharing roasts—alongside pork belly—extends reach to weekend crowds seeking hearty portions.
Local butcher partnerships ensure traceability, a detail that resonates in current sustainability talks around Leeds dining. Cooked to order, it avoids overcooking pitfalls common elsewhere, per guest notes. At £28, it balances cost with premium traits, drawing repeat visits.
The sirloin’s versatility shines in lunch sets, where it pairs with Prosecco deals, broadening daytime appeal. This positions The Cut and Craft Leeds menu steak and seafood firmly in evolving casual-premium niches.
Fillet Tenderness
Fillet at The Cut and Craft Leeds menu steak and seafood, typically 8oz, delivers buttery texture from prime Aberdeen Angus loins. Minimal fat allows pure beef notes, enhanced by resting techniques post-grill. Diners pair it with béarnaise or bone marrow, lauding the melt-in-mouth quality in evening services.
Its subtlety contrasts bolder cuts, appealing to purists amid recent menu spotlights. Sourced exclusively, it reflects owner commitment to elite standards, as noted in Yorkshire awards coverage. Around £36 reflects rarity, yet portions satisfy.
In brunch contexts, scaled-down versions appear, linking it to broader accessibility. The Cut and Craft Leeds menu steak and seafood thus gains layers through such refined options.
Tomahawk Spectacle
The tomahawk steak commands attention on The Cut and Craft Leeds menu steak and seafood, a 30oz bone-in behemoth for sharing. Aged 60 days, its frenched bone evokes drama under the venue’s dome, grilled to medium for optimal render. Reviews spotlight the primal appeal, with sides like dauphinoise amplifying feasts.
Ideal for groups, it ties into private dining hires, fueling event buzz. Butchery precision ensures even cooking, a feat praised locally. Pricing nears £65, matching theatrical scale.
Recent roasts incorporate similar bones for flair, extending legacy. This cut elevates The Cut and Craft Leeds menu steak and seafood in spectacle-driven dining trends.
Seafood Highlights
Oyster Freshness
Fresh Carlingford oysters open The Cut and Craft Leeds menu steak and seafood starters, shucked tableside with mignonette or shallot vinegar. Sourced from British coasts, their briny pop pairs with caviar upgrades in nibbles. Diners savor the purity, especially in brunch extensions.
Seasonal availability keeps them prime, as venue updates confirm. Six for £18 offers entry, scaling to dozens for indulgence.
This simplicity contrasts steak heft, balancing the menu’s duality. The Cut and Craft Leeds menu steak and seafood thrives on such coastal ties.
Scallop Mastery
Seared king scallops feature on The Cut and Craft Leeds menu steak and seafood, three plump pieces atop fennel and brandy sauce, crowned with black caviar. The caramelized sear yields to creamy centers, per detailed reviews. Global accents elevate the British base.
£13.95 pricing suits luxury starters, drawing pre-steak orders. Recent feedback notes consistency across services.
In halibut pairings, scallops echo finesse. Thus, The Cut and Craft Leeds menu steak and seafood showcases seafood skill.
Sea Bass Brilliance
Pan-fried sea bass graces The Cut and Craft Leeds menu steak and seafood, skin crisped over soft fillets with herb butter. Halal options available on request, broadening appeal. Guests highlight flaky texture and fresh flavors.
Mains positioning rivals steaks, at £26. Sides like asparagus complement.
Post-2025 reviews affirm its draw for fish-forward diners. The Cut and Craft Leeds menu steak and seafood gains depth here.
Halibut Precision
Halibut mains in The Cut and Craft Leeds menu steak and seafood arrive grilled with citrus, firm yet moist from careful sourcing. Paired with dauphinoise, it matches steak accompaniments seamlessly. Reviewers call it a seafood star.
£32 reflects quality, with dietary notations easing choices.
Event menus include it, sustaining visibility. The Cut and Craft Leeds menu steak and seafood balances land-sea expertly.
Prawn Temptations
Prawn dishes pepper The Cut and Craft Leeds menu steak and seafood, from fajitas to garlic starters in bread sauce. Succulent and spiced, they suit sharing. Brunch features amplify.
Affordable at £12 starters, they ease into heavier plates.
Feedback praises flavor infusion. The Cut and Craft Leeds menu steak and seafood versatility shines.
Sides and Pairings
Truffle Croquettes
Truffle potato croquettes complement The Cut and Craft Leeds menu steak and seafood, crispy outside with earthy filling. Luxurious bites precede mains, at £9. Diners rave about the indulgence.
Vegan tweaks possible, per notes.
They bridge steak-seafood divides effectively.
Dauphinoise Luxury
Dauphinoise potatoes enrich The Cut and Craft Leeds menu steak and seafood, cheesy layers slow-cooked for creaminess. £6 sides elevate any protein. Guests note superior cheesiness.
Sunday roasts staple them.
Chips and Rings
House chips and onion rings bolster The Cut and Craft Leeds menu steak and seafood, crunchy and seasoned. £4.50 each, versatile. Reviews love pairings.
Asparagus Snap
Asparagus with hollandaise adds green crunch to The Cut and Craft Leeds menu steak and seafood. Seasonal freshness noted.
Yorkshire Pudding Tradition
Yorkshire puddings in roasts nod to local roots on The Cut and Craft Leeds menu steak and seafood, airy with gravy.
Specials and Occasions
Sunday Roast Ritual
Sunday roasts feature The Cut and Craft Leeds menu steak and seafood stars like sirloin and half-chicken, £28 per person. Trimmings abound till 6pm.
Brunch Extravagance
Weekend brunches highlight The Cut and Craft Leeds menu steak and seafood in steak-eggs or bottomless, from 9am.
Private Dining
Mezzanine hires showcase The Cut and Craft Leeds menu steak and seafood for events.
Lunch Sets
£25 lunch deals pair The Cut and Craft Leeds menu steak and seafood with Prosecco.
Cocktail Synergies
Cocktails like strawberry mojito enhance The Cut and Craft Leeds menu steak and seafood immersion.
The public record on The Cut and Craft Leeds menu steak and seafood reveals a deliberate curation—60-day-aged steaks from exclusive Aberdeen Angus sources meeting coastal oysters and halibut, all within a Titanic-haunted shell. Awards affirm the execution, from flat iron consistency to scallop sear, yet specifics like exact pricing or seasonal swaps remain fluid, tied to supplier rhythms. What stands resolved: the venue’s anchoring of Leeds premium casual via in-house butchery and British focus, drawing crowds for roasts, brunches, and shares.
Unresolved lingers in how these dishes adapt to 2026’s tides—potential menu evolutions amid economic shifts or new ownership whispers, unconfirmed as yet. Diners weigh value against luxury tags, with halal accommodations and vegan nods expanding reach but testing kitchen bandwidth. Forward, the conversation pivots to whether The Cut and Craft Leeds menu steak and seafood can sustain buzz as competitors sharpen, or if historic allure alone carries it. Local eyes watch, plates in hand.
