Head underground and step into the golden age of hospitality at this luxe New York-inspired steak house from the Liquid & Larder crew.
Dark, broody and decadent. For this newly opened steak house restaurant, this is just what you can expect from the moment you step into this subterranean basement space. Head underground at 161 King Street in the heart of the CBD and you’ll stumble upon The Gidley, the new restaurant bringing a slice of New York and London’s famous supper clubs to Sydneysiders. And with a team of hospitality heavyweights at the helm, diners are set to be in for a real treat.
The Gidley is the latest project for the Liquid & Larder team, founded by James Bradey and Warren Burns 11 years ago. The crew has been responsible for some of the cities top venues, including the award-winning Bistecca, Grandma’s and Surry Hill’s The Wild Rover. As the second restaurant for the group, The Gidley takes a bold new direction with a gusty drinks list, a concise yet robust menu and moody fit-out. It’s a concept that oozes old-world charm, with plush furnishings and intimate seating options that invite guests to drink, dine and dwell.
The dark timber, herringbone floors and stone finishes come courtesy of award-winning interior architecture and design firm Tom Mark Henry. The fit-out takes inspiration from the namesake of the venue, Governor Philip Gidley King (1758 – 1808), with nods to Australia’s colonial and federation era dotted throughout the space. Expect plush velvet upholstery and drapery, ‘tram’ inspired design features (referencing the street’s history as a former transport pathway) as well as ornate candles adding a soft glow to the dining room. For those seeking a more intimate affair, the soon-to-launch private dining space The Norfolk Room seats up to 20 and is available for events or exclusive uses.
As for the menu, Executive Chef Pip Pratt has curated a concise steak house offering that’s short, rich and robust. The star of the show is Australia’s exceptional Riverine Black Angus rib eye which guests can order in one of three ways: classic chargrilled rib eye on the bone cooked over ironbark and charcoal, spinalis steak (the succulent cut when removed from the cap) or standing prime rib roast, cut two ways – the thick Gidley Cut (700gm) and English cut, thinly sliced (300gm). To accompany these premium cuts, choose one of three sauces (Truffle, Mushroom and Burnt Butter, Green Goddess and Confit Garlic Mustard). As far as sides go, these guys have a refined selection from Broccolini with Braised Leek, Shaved Brussels and Caesar Sala or the decedent Three-cheese Truffle Mac and Cheese and Potato Gratin.
But steak isn’t the only option on this menu. Expect Whole Flounder with Butter and Lemon (filleted tableside), Brick Chicken with Bread Sauce or savoury Pumpkin Pie with Whipped Goat’s Cheese. To finish the evening on the sweet note, dive into American classics like Pecan Pie with Ice Cream and the classic New York Cheesecake. Just looking for a light bite? Head to The Lounge for a selection of bar snacks including fine cheeses, nibbles and Oysters. Did we mention they’ll also be serving up the Gidley Burger, a double beef pattie with cheddar and pickle and the option of bacon and egg, or both.
As for drinks, The Gidley has called on the expertise of Jonothan Carr (Archie Rose, Kittyhawk, Door Knock and Burrow Bar) to curate the venue’s cocktail and spirit list. In a nutshell, it’s straight and stiff. With no bar top in the venue, these mixes are prepped pre-service, batched, bottled and finished tableside in front of guests. Expect everything from the classic Martini and Negroni to innovation mixe like their Toasted Chamomile Spritz or Banana Split Old Fashioned. Heading up the wine list is Wine Director Alice Massaria (responsible for the award-winning wine list at Bistecca), paying homage to Australia’s best wineries and vineyards championing sustainability and biodiversity. Aside from premium local drops, you’ll also find bottles from great vineyards across Europe, New Zeland and beyond.
The Gidley is now open at the Basement of 161 King Street, Sydney. To find out more and to book your table, click here.
Hours
Lounge: Tuesday to Saturday from 5pm; Friday from 12pm
Dinner: Tuesday to Saturday from 5:30pm till late
Lunch: Friday 12 – 3pm
Looking for more undiscovered gems hidden across our city? Check out our guide to Sydney’s 30 Best Hidden Bars.