20 Chapel

A custom wood grill in a former Marrickville warehouse, and Blackmore Wagyu dry-aged and butchered on site.

OpenNot yet visited · facts from 8 sourcesNo paid rankings

By Silas Brand · Steakpedia editorial voice · Who writes

How to book

Book on SevenRooms ↗Call Map ↗

Booking link from the restaurant’s own website, checked Nov. 1, 2026.

Why go

Wood first. 20 Chapel cooks on a custom wood-fired grill with about ten heat zones, per Concrete Playground in 2024. Chef Corey Costelloe said he built it to replicate his years with Neil Perry at Rockpool. The zones set the smoke, the char and the firmness of each steak. The beef is Blackmore Wagyu, dry-aged and butchered in the restaurant. The house calls itself a neighborhood restaurant focused on simple cooking over fire. The World's 101 Best Steak Restaurants list placed it No. 93 in 2025 and No. 59 in 2026.

What to order

Blackmore Wagyu rib eye on the bone, 550 g / 19 oz
Blackmore Wagyu sirloin on the bone, 550 g / 19 oz
Oyster blade, 240 g / 8.5 oz

Aged26 days, dry

Firewood

BreedWagyu, Hereford

GradeMBS 9+ (Blackmore Wagyu)

Opened2024

Not published: price.

01What to order

Blackmore Wagyu rib eye on the bone, 550 g / 19 ozMBS 9+, dry-aged 26 days. A$260 on the dinner menu of Oct. 28, 2026.
Blackmore Wagyu sirloin on the bone, 550 g / 19 ozThe same grade and 26 days of aging, A$252. A cut to share.
Oyster blade, 240 g / 8.5 ozBlackmore Wagyu MBS 9+, 26 days, A$95. One of the smaller butcher's cuts.
Teres major, 300 g / 11 oz, or skirt, 240 g / 8.5 ozA$80 and A$78. The two lowest-priced Wagyu cuts on the menu.
Scotch fillet, 350 g / 12 ozGrass-fed Hereford from Coppertree Farms, Victoria, A$90. Every steak comes with Korean barbecue sauce and a jalapeño hot sauce.
Potato wedgesA$19, with Coppertree Farms crème fraîche and chili jam. Concrete Playground reported they are fried in tallow from the Blackmore trim.

02The beef

Two kinds of beef on one menu. Blackmore Wagyu at marble score 9+, which the October 2026 menu lists as pasture-fed, from Victoria, dry-aged 26 days. And a grass-fed Hereford scotch fillet from Coppertree Farms. The Wagyu is butchered in the kitchen, and the trim is used: Blackmore brisket (A$60), a cavatelli with a Blackmore "white bolognese" (A$26) and a Wagyu gravy (A$12). In 2024 the kitchen also cured its own bresaola, 17 days.

03The fire

One grill, all wood, built for this room. About ten zones, hot to gentle, per Concrete Playground. The kitchen moves a steak across them to manage crust and smoke. Time Out's 2024 review called fire the foundation of the restaurant. No gas grill is named in any source.

04The story

20 Chapel opened in June 2024, per Time Out's review of September that year, in the former warehouse of Stix, the café and catering business of David Allison. Allison and Corey Costelloe run it together; Costelloe had been culinary director of Hunter St Hospitality, owner of Rockpool Bar & Grill, and Concrete Playground called 20 Chapel his first independent venture. Several of the team came from Rockpool, including the sous chef and the maître d'. Allison's Stix Farm, near the Hawkesbury River, supplies vegetables.

05The practical

20 Chapel Street, Marrickville NSW 2204. Dinner Tuesday to Saturday, lunch Friday and Saturday. Phone 0432 114 950; book through SevenRooms. Tables of eight or more order from set menus; a 10% service charge applies from seven guests, with a 10% surcharge on Sundays and 15% on public holidays. Broadsheet counts 64 seats in the dining room and a 12-seat chef's table in the kitchen. Book the counter. Watch the grill.