Alfie's

One steak only: a 220 g / 8 oz Riverine sirloin, aged in the restaurant's own butchery and promised on the table within 15 minutes.

OpenNot yet visited · facts from 5 sourcesNo paid rankings

By Inès Vacher · 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

Alfie's starts and ends with one animal and one cut. The menu offers a single steak, a 220 g / 8 oz sirloin from Riverine, the southern New South Wales beef region, aged wet and then dry in the restaurant's own butchery. Liquid & Larder, the group behind Bistecca and The Gidley, opened it in October 2023 as a fast steakhouse: the steak was promised within 15 minutes of ordering, and the house sets a 90-minute table. The menu does not name the breed or the feeding, and no source states the aging days. What it does state is the weight, every time.

What to order

Sirloin, 220 g / 8 oz
Daily rotisserie special
Friday rib eye roast

Ageddry

Price$$

Opened2023

Not published: fire, breed, grade.

01What to order

Sirloin, 220 g / 8 ozRiverine beef, wet- and dry-aged on site, with green mustard. A$46 on the menu read on Oct. 29, 2026 (A$38 when it opened in 2023).
Daily rotisserie specialMarket price and limited; a 2025 review described a sirloin marinated in mustard, chardonnay vinegar and anchovies.
Friday rib eye roastLunch only, noon to 3 p.m.: rotisserie rib eye marinated 12 hours, ordered on the day while it lasts.
Sides by the halfMost come full or half: confit garlic mushrooms A$18 or A$10, hot chips A$15 or A$9, risoni A$18 or A$11.
Gelato on a stickBurnt honey, beef fat and rosemary, made with Ciccone & Sons; A$12.
At the barA 200 g / 7 oz sirloin for A$43, and in happy hour (4 to 6 p.m.) a rotisserie beef hot chip butty for A$17.

02The beef

Riverine is the region, not the breed. The house says only that its sirloin comes from Riverine, in southern New South Wales, and that it is wet-aged and then dry-aged in the on-site butchery and steak-aging room the restaurant opened with. Breed, feeding and the number of days are not on the menu or the website. The sirloin is sold in one size in the dining room; the bar's version is 200 g / 7 oz. In Australia, "sirloin" is the striploin, the same muscle as the New York strip. The number: 220 g / 8 oz.

03The fire

The steak is cooked over fire on a custom-made grill, in a dining room the house describes as a theater with the meat in view. A 2025 review on the blog Live2Makan reported a blend of charcoal and ironbark.

04The story

Alfie's opened on Oct. 16, 2023, as Liquid & Larder's fourth venue, after Bistecca, The Gidley and The Rover, per Australian Bartender. James Bradey was co-founder and director; the executive chef was Pip Pratt and the head chef Matt Thomson; Tom Mark Henry designed the room, which the group says is inspired by East London. Broadsheet lists it as a fast steakhouse from The Gidley's team.

05The practical

Shop 2, 4-6 Bligh Street, Sydney NSW 2000. Phone 02 9044 5733. Kitchen hours: Monday 11:30 a.m. to 3 p.m. and 5 to 9 p.m.; Tuesday to Friday 11:30 a.m. to 3 p.m. and 5 to 10 p.m.; Saturday noon to 3 p.m. and 5 to 10 p.m. (last orders). The website lists no Sunday hours; closed from Dec. 25 to Jan. 1. Book through SevenRooms for one to 14 guests; walk-ins every day; over-18s only. A 10% service charge applies from six guests; surcharges are 10% on Sundays and 15% on public holidays.