While the team’s other venues take cues from Rome and Paris, their CBD outpost is inspired by New York and its iconic steakhouses, from the quality of the steak at Peter Luger to the fit-out at Keens Steakhouse, and the vibe at 4 Charles Prime Rib.
Head chef Sam Galloway (Bistrot 916) leads the kitchen, and the menu starts with a full raw seafood bar that leans opulent. Think premium imported caviar, prawn cocktails and oysters three different ways. Follow with appetisers such as scallops casino with butter and pangrattato, or a steak tartare accompanied by the beef fat potatoes Pepperell put on the map at Bistrot 916.
Seafood features heavily on the menu, and the fish of the day is filleted tableside and paired with your choice of sauce (ginger and shallot, a chilli-garlic crunch, béarnaise, or brown butter and capers). Spaghetti and clams – the restaurant’s namesake dish – stars diamond shell clams tossed through fresh pasta, chilli, garlic and white wine.
Steaks are all cooked on the bone in a state-of-the-art Josper charcoal oven, and are served with condiments and a choice of anchovy butter, sauce béarnaise, or sauce diane. Pair them with sides such as macaroni alla vodka or a Caesar salad.
On the drinks front, cocktails are a much bigger focus here than at the team’s other venues. Expect New York classics such as the Martini, plus Tiki-inspired drinks including a Blue Daiquiri and a Jungle Bird, all served in exquisite glassware.
Tyson has also curated a wine list that’s peppered with iconic international producers and Australian classics that pair perfectly with meat and seafood.
The space, previously home to chef Ross Lusted’s Bridge Room, has been revamped by architect Mike Hanna. The room is split between booths and tables, glowed up with Murano glass sconces and art deco chandeliers. Custom artworks by Sydney’s Laura Jones and Melbourne’s Nadia Hernández beautify the walls.
Gift the experience of Australia's
best restaurants, cafes and bars