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An in-house dry-ageing room in an old industrial space in Marrickville sets the tone for what this open-fire steakhouse is about: Australian beef handled with patience, then finished over live flame with more discipline than drama. The room keeps the building's bones exposed, the service keeps the formality in its pocket, and the whole place carries the quiet confidence of somewhere that doesn't need to explain itself. It landed at number 59 on the World's Best Steak Restaurants list.
The awards strongest first
- World's 101 Best #59 · World's Best Steak Restaurants
- Australian Good Food Guide 12/20 · One Chef Hat
One number, weighted & current 84
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The neighbors closest first
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