Clam Bar

A Josper charcoal oven, a New York steakhouse menu and a Reserve list that prints the days on grain for every steak.

OpenNot yet visited · facts from 6 sourcesNo paid rankings

By Silas Brand · Steakpedia editorial voice · Who writes

How to book

Book on their website ↗Call Map ↗

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

Why go

Charcoal, inside a Josper. That is the engine of Clam Bar, the New York-style grill that Dan Pepperell, Mikey Clift and Andy Tyson opened on Bridge Street in May 2023. It is their third restaurant, after Pellegrino 2000 and Bistrot 916. Broadsheet names the references plainly: Peter Luger for the steak, Keens for the room, 4 Charles Prime Rib for the mood. The menu reads like a butcher's docket. Three house cuts first. Then a Reserve list where each steak carries its station, its region, its days on grain, its days of aging and its marble score. Seafood runs alongside: a raw bar, oysters, lobster spaghetti.

What to order

Club steak, Stockyard Prospect, 500 g / 18 oz
Rib eye, Pardoo Station, 800 g / 28 oz
Scotch fillet, Stone Axe, 350 g / 12 oz

Aged60 days, dry

Firecharcoal

BreedBlack Angus, Wagyu

GradeMBS 3 to 9+

Opened2023

Not published: price.

01What to order

Club steak, Stockyard Prospect, 500 g / 18 ozBlack Angus from Kingsgate Station, NSW: 200 days on grain, 30 days aged, MBS 5+. A$156 on the menu dated Oct. 22, 2026.
Rib eye, Pardoo Station, 800 g / 28 ozPurebred wagyu from the Pilbara, WA: 450 days on grain, 30 days aged, MBS 4–5. A$310.
Scotch fillet, Stone Axe, 350 g / 12 ozFullblood wagyu from New England, NSW, 450 days on grain. The only steak on the list marked 60 days dry-aged. MBS 9+, A$326.
NY strip, O'Connor, 350 g / 12 ozGrain-fed sirloin, MBS 3, A$98. The house cut for one.
Rib eye, O'Connor, 600 g / 21 ozGrass-fed, MBS 3, A$182. The same rib eye anchors both banquet menus.
The sauceAnchovy butter, béarnaise or Diane.

02The beef

Two names supply the house cuts. O'Connor sends the grain-fed NY strip (350 g / 12 oz, MBS 3) and the grass-fed rib eye (600 g / 21 oz, MBS 3). Southern Grain sends a 250 g / 9 oz flat iron at MBS 4. The Reserve list goes deeper: a Kimbara fullblood wagyu Denver cut from the Pilbara, 350 days on grain; a Black Onyx Black Angus eye fillet from Glen Innes, 270 days; the Stockyard Prospect club steak, 200 days; the Pardoo Station rib eye, 450 days; the Stone Axe scotch fillet, 450 days. Every Reserve steak is listed as aged 30 days, except the Stone Axe, at 60 days dry-aged. The menu does not say whether the 30-day cuts age dry or in the bag.

03The fire

A Josper is a closed charcoal oven with a grill inside. Broadsheet describes the steaks as cooked on the bone, and the menu heads its meat section "From the charcoal grill." Gourmet Traveller's 2023 review names the Josper too. No source names the charcoal or the temperature. Order it on the bone.

04The story

Clam Bar opened for dinner on May 3, 2023, with lunch from the following Friday, per Hospitality magazine. It took the corner of Bridge and Young Streets, the former Bridge Room of chef Ross Lusted, reworked by architect Mike Hanna with booths, Murano glass sconces and art deco chandeliers. Head chef Sam Galloway came from Bistrot 916. Gourmet Traveller reviewed it in its 2023 guide, and Broadsheet keeps it on its list of the city's steak restaurants, updated in October 2026.

05The practical

44 Bridge Street, Sydney CBD. Phone 02 9016 1590. The menu says open six days, bookings essential, no dress code. Two banquet menus, A$125 and A$165 a head, both built around the O'Connor rib eye. Surcharges: 10% on Sundays, 15% on public holidays, and a 10% service charge for groups of six or more on other days. Prices here are from the menu dated Oct. 22, 2026.