The Gidley is trading in the old playbook for a new one, and the results are seriously impressive.
For five years, The Gidley has been a cornerstone of Sydney’s vibrant steakhouse scene. Now, this much-loved institution is embarking on a new chapter, one that promises to retain its signature charm while offering an exciting twist on the classic steakhouse experience.
Loyal patrons needn’t worry; the core of The Gidley remains. The ethos of luxurious yet intimate dining, characterized by its dark wood interiors, suede booths, and warm ambience, is as inviting as ever. The team, known for their knowledge and genuine enthusiasm, continues to ensure a memorable evening.
However, there’s a palpable sense of evolution. Under the leadership of Head Chef Corey Riches, Group Bar Manager Ben Ingall, and Head Sommelier Sean McManus, The Gidley is introducing a captivating new menu – its first in five years.
Riches, drawing inspiration from his global culinary work has crafted a menu that celebrates the art of the grill while venturing beyond the expected. Think jerk-spiced charcoal squid with squid ink taramasalata, a dish that promises a delightful interplay of smoky and savoury notes. Or perhaps the kangaroo loin, grilled to a juicy medium rare and finished with crispy fried saltbush creating a celebration of Australian flavours.
Of course, steak remains the star of the show. The hero of the menu, the Riverine Rib Eye, continues to be aged to perfection at Liquid & Larder’s central butchery. Diners can choose from classic cuts like the char-grilled rib eye on the bone or the indulgent Spinalis, a cut renowned for its succulence.
The new menu isn’t just about the main course. Gone are the complimentary bagels; instead, diners are treated to a homemade pretzel with cashew cream and taramasalata upon arrival. New entrees like the tuna two-ways with blood orange and horseradish or the pastrami spiced eggplant with goat’s cheese show just how creative the menu has become.
And for the sides, The Gidley is dishing up a decadent mac and cheese with gruyere, cheddar, parmesan, and truffle oil as well as perfectly seasoned shake shake fries served in a paper bag for a touch of playful nostalgia.
The Gidley’s beverage program has also been revamped. Ben Ingall, the new Group Bars Manager, has curated a drinks menu that emphasises bold flavours and classic cocktails with a twist. Signature creations like “The Gidley Old Fashioned,” smoked tableside for added drama, or the sparkling “Gidley Greyhound,” a refreshing aperitif, promise to elevate your dining experience.
The award-winning wine list, overseen by Sean McManus, complements the menu beautifully. Australian wines share the spotlight with esteemed international varieties, ensuring there’s a perfect pairing for every cut.
The Gidley’s new era is a testament to its commitment to staying relevant while retaining its core values. It’s an invitation to rediscover this beloved Sydney institution, where luxury continues to reign. So, indulge your appetite for adventure, and prepare to be surprised by The Gidley’s exciting new chapter.
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