What’s your price limit for a dinner in Sydney? This exclusive Double Bay dining experience will set you back $1000 per person.
Neil Perry’s acclaimed two-hat restaurant, Margaret, is bringing one of the world’s most celebrated fire-cooking chefs to Sydney for an exclusive two-night collaboration.
On August 5 and 6, Perry will welcome Perth-born Dave Pynt, the chef behind Singapore’s Michelin-starred Burnt Ends, into the kitchen at his Double Bay restaurant. The event marks a rare meeting of two culinary heavyweights, both renowned for their dedication to exceptional produce, cooked over fire.
The dinners come with the kind of credentials that few restaurants can match. Margaret was named Australia’s best steak restaurant in the 2026 World’s 101 Best Steak Restaurants rankings and placed second globally in both 2025 and 2026. Burnt Ends, meanwhile, has held a Michelin star since 2018 and currently sits at No. 93 on the 2025 San Pellegrino World’s Best Restaurants list. It is also ranked ninth in the World’s 101 Best Steak Restaurants and holds the title of Asia’s best steak restaurant.
But dining with two of the world’s most acclaimed chefs doesn’t come cheap. Tickets were priced at $1,000 per person, and despite the eye-watering cost, both nights sold out within two days of being announced.
The credentials are undeniable, but can any meal really be worth four figures? Here’s everything we know about what Margaret and Burnt Ends have planned.
What’s on the menu?
While Perry and Pynt are keeping their cards close to their chest when it comes to the menu, diners can expect a fire-led feast showcasing some of Australia’s finest produce.
They’ve revealed that the menu will feature “caviar, flame-kissed Princess Charlotte Bay mud crab, Blackmore Full Blood Wagyu, Coppertree Speckle Park and more, all cooked over the coals with precision and flair.”
Each course will be paired with “rare and remarkable wines, chosen to complement the bold flavours of the hearth.”
Blackmore Full Blood Wagyu is considered to be one of the most luxurious beef products in the world. Depending on its marbling score and cut, prices can range from between $150 a kilogram to $500. For some perspective on Margaret’s pricing, the restaurant’s 600g dry-aged Ben Blackmore ration-fed full-blood Wagyu bone-in sirloin carries a price tag of $380.
While Burnt Ends’ menu changes daily, making it difficult to pinpoint a signature dish, its wood-fired cooking remains the constant, with ingredients prepared in the restaurant’s custom-built four-tonne ovens.
Will the $1000 dinner series become a regular occurrence?
Were we surprised that seats at the $1000 dinners sold out almost immediately? Not really.
This isn’t the first time that Margaret has hosted a $1000 dinner. In February, Perry collaborated with Pablo Rivero, the chef behind Argentina’s Michelin-starred Don Julio Parrilla, which is ranked as the tenth best restaurant in the world and number one for the best steak restaurant in the world.
Fuelled by the buzz that comes with bringing together the two world’s best steak restaurants, the event quickly sold out, underscoring Sydney’s appetite for luxury dining and world-class produce. Margaret also capitalised on the fact that this dinner was a “once-in-a-lifetime” collaboration, emphasising its exclusivity
The restaurant stated, “If you joined us for Don Julio x Margaret, consider this the next chapter.” Given that both nights sold out within days, it seems plenty of Sydney diners were eager to see how the story continues.
When asked if we can expect more $1000 dinners from Perry, a representative from Margaret told us, “Not yet, but anything is possible with Neil! He loves to collaborate with friends to celebrate extraordinary craft, produce and hospitality.”
I guess it’s time to start saving then.
