First Look: 7 Cutz brings its signature flame-grilled steak to Bunda Street

Posted on 12 May, 2026

They say it takes 10,000 hours to master a craft.

After 10 years behind the grill and more than 10,000 steaks cooked, Savi Dutta knows the difference between a steak that is simply “cooked” and one that keeps people coming back week after week.

Now, the co-owner and grill chef behind 7 Cutz Steakhouse is bringing his signature method to Canberra, with the successful family-run restaurant opening its third and largest venue in the Canberra Centre.

After building cult followings in Wollongong and Newcastle, husband-and-wife team Sneha Dev and Savi Dutta are bringing Canberra a steakhouse built on open-flame grilling, rich flavours and a menu made for the whole table.

Savi said 7 Cutz was coming to Canberra to earn its place among the premium steakhouses in the city centre.

“When you cook thousands of steaks, you learn a thing or two about what makes a steak worth coming back again and again,” Savi says.

The team calls it the 7 Cutz signature method: cut selection, seasoning, temperature, grill marking, flipping, resting and finishing. Every steak and rib is grilled over open flame, then rested and finished with care.

Hero dishes include the 1.3kg tomahawk, built for the table rather than just the plate, served with garlic and herb butter potatoes, steamed vegetables, mushroom sauce and chimichurri.

Other standouts include Little Joe scotch fillet made with South Australian grass-fed beef, Tajima wagyu, prime rib on the bone, beef and pork ribs, slow-cooked beef cheeks, South African peri peri king prawns, seafood linguine and roasted eggplant.

Seafood is also a major part of the menu, with oysters, garlic prawns, seared scallops, chilli prawn linguine, fish of the day.

There are also generous non-steak options including lamb shank, Portuguese marinated chicken, a wagyu Swiss and bacon burger, salads and roasted eggplant with citrus, yoghurt, lentils and miso butter.

The drinks list will include a wide cocktail offering, with the restaurant’s dark, dramatic interior designed for date nights, group dinners, celebrations and after-work catch-ups.

Desserts include crème brûlée, sticky date pudding, hazelnut mousse, affogato and a classic chocolate volcano served with chocolate crumbs, hazelnut gelato.

Steaks will start from $36 with a choice of chips or house salad, with options to upgrade sides to sweet potato fries or garlic herb butter potatoes.

Sneha said Canberra had always held a special place in the couple’s story because it was the first place Savi came to after arriving in Australia.

But she said the decision to open in Canberra was also driven by the strength of the city’s dining culture.

“Steak can be a special occasion meal, but we do not think it should only be once-a-year dining. We want people to come in for a birthday, a date night, a corporate dinner or just because they want a really good steak.”

The Canberra restaurant has been completely rebuilt, with a dark, dramatic interior, moody lighting, a wide cocktail list and private dining rooms on the mezzanine level for groups of up to 15 and 25 guests.

“At 7 Cutz, we are close to the grill, close to the floor and close to the customer experience,” Sneha said.

“At our other restaurants, our regulars know the staff and the staff know them. That is what we want to create in Canberra too – somewhere people can have a great steak, feel genuinely welcome and want to come back week after week.”