The Gidley has been postured as Sydney’s most opulent steakhouse since it opened in November 2019.
Now, with a new in-house team, owners Liquid & Larder, who also operate popular steakhouses Alfie’s and Bistecca, have announced a few big changes for the carnivorous institution.
The hospitality group has put together a prolific team comprised of new head chef Corey Riches, Group Bar Manager Ben Ingall and Head Sommelier Sean McManus. Together, they’ve built a new approach for the restaurant along with its first new menu in five years.
That swanky candle-lit dining room hasn’t changed a bit (thankfully), but being named one of the top 25 steak restaurants in the world (The Gidley came in at #24) has necessitated a nice little makeover for the kitchen’s signatures. Now on the menu, next to the prime Riverine Rib Eye cuts, you’ll find substantials like a lavish seafood tower with chicken fat oysters, tuna belly gilda, Moreton Bay bugs with garlic butter, a coastal-inspired jerk-spiced charcoal squid with squid ink taramasalata, and kangaroo loin served with Cafe de Paris butter, crispy fried saltbush. The most ambitious new offering is the 24-hour slow-cooked suckling pig, quartered and served on a large silver tray with King Edward potatoes, seeded mustard, peas, bacon, an iceberg and radicchio salad, homemade BBQ sauce, apple puree and cider jus.
On the drinks front, Ingall has switched up the bar menu with bolder flavours and stiffer signatures like a reimagined Gidley Old Fashioned smoked tableside and a gin-based concoction using grapefruit, Sepeltsfeild dry Apera and fizz.
“After an amazing first five years, we felt it was time to shake things up and offer a new menu that people wouldn’t necessarily expect from us,” said Liquid & Larder owner James Bradley. “As all good restaurants should, The Gidley is evolving but we are still staying true to what we feel a steakhouse should be.”
Of course, you can still go and order up a Spinalis (a ribeye cap – one of the juiciest cuts in the world) and cover your table with several sides, but having more options now has made The Gidley even more attractive for visitors and locals after a top-tier feast. Just be sure to save room for some coconut and apple doughnuts with whipped butterscotch sauce.
And don’t worry, you can still get The Gidley’s signature burger in the lounge.
The Gidley
Address: 161 King St, Sydney NSW 2000
Contact: (02) 9169 6898
Opening Hours: Monday – Saturday (12pm – 12am)
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