Coming Soon: The Gidley, A New CBD Basement Steakhouse from the Bistecca and Grandma’s Crew

A new basement bar is landing on King Street in the CBD, with a Norfolk Island-inspired look, rib eye three ways and stiff cocktails.

The Gidley will be a classic American-style steakhouse that mixes New York opulence with Australian cheek. It’s the latest offering from hospitality group Liquid and Larder, which is also behind kitsch cocktail den Grandma’s Bar , Surry Hills pub The Wild Rover and no-phones-allowed CBD restaurant Bistecca.

Group directors Warren Burns and James Bradey were inspired by trips they’ve taken to the US over the years, but they aren’t trying to fully replicate the American experience.

“American-style steakhouses are steeped in history, really decadent and rich in their service style and offering,” Bradey tells Broadsheet. “We want to harness that, but bring Aussie bravado into it – we want a bit of humour and cheek.”

Down a flight of steps you’ll find a moody basement bar and lounge, with dark timber floors, floral upholstery and seats covered in velvet. In lieu of a traditional bar, drinks will be served from a galley-style kitchen.

“We want the guests to feel like they’re in someone’s living room or kitchen, being hosted by someone about to throw a dinner party,” Bradey says.

The cocktail menu will be tight, with twists on classic Negronis, Manhattans and Martinis. The wine list, curated by sommelier Alice Massaria, will feature mostly Australian drops, with the occasional varietal from elsewhere in the world.

In the main dining room, expect plush built-in seats, leather banquettes, low ceilings and more dark timber. A corridor will lead to an intimate wine room, with walls covered in bottles. There’ll also be a private dining room with its own free-standing bar separate from the main area.

“It’s subterranean so there’s no natural light, and you can’t see it from the street. There’s a real escapism about it,” Bradey says.

On executive chef Pip Pratt’s (Bistecca) menu, the star cut of meat will be the rib eye, served three ways: classic on-the-bone, cooked over charcoal; as a standing prime-rib roast, which you can order bone-in or as a more traditional, Sunday-roast style; and with the spinalis or rib-eye cap trimmed off and served separately.

“It’s the best cut of meat you’ll ever have,” says Bradey. “It’s kind of got that Wagyu richness to it – very rich – so we’re only going to be serving small amounts of it.”

Other mains include brick chicken (a whole bird de-boned, butterflied and cooked flat for a crisp exterior and juicy meat); a flat fish (maybe flounder), served traditionally with a beurre blanc sauce; and a classic cheeseburger.

Pratt is still working on vegetarian options for mains, but most of the sides and entrees will be meat-free. There’ll be exceptions for seafood though, with prawn cocktails, oysters and caviar possibly making appearances.

Bradey says The Gidley is a better reflection of where the group is at now – Grandma’s was young and energetic, The Wild Rover reflected their love of pub culture at the time, and Bistecca came after they’d travelled through Europe.

“You can pretty much get any food you want delivered to your doorstep at home, so to us now going out is more about the enjoyment of the space,” he says.

“It’s about being transported somewhere else and enjoying the company. That’s what The Gidley is all about – you walk down the stairs, get lost in the corridors, sit down with a Negroni in hand and have a chat with your friends.”

The Gidley will open in the basement of 161 King Street, Sydney in mid to late November.

thegidley.com.au