Steakhouses›Steakhouses in Sydney›Eleven Barrack
American chophouse · CBD · Sydney
Eleven Barrack
Grass-fed and grain-fed Australian beef, each cut with its producer's name, over a wood-fired Marrone grill in a former bank on Barrack Street.
OpenNot yet visited · facts from 7 sourcesNo paid rankings
By Inès Vacher · Steakpedia editorial voice · Who writes
Why go
The steak list at Eleven Barrack is split by feed before it is split by cut. Four steaks are grass-fed, two grain-fed, and every one carries its producer: O'Connor, Brooklyn Valley, Southern Ranges, Riverine, Westholme. The Bentley Group, Brent Savage and Nick Hildebrandt, opened it in February 2025 as a seafood and steak grill in the former first Bank of Australia building, and kept the three-ton Marrone wood grill that came with the space. The restaurant says the 2026 Sydney Morning Herald Good Food Guide named it New Restaurant of the Year, with two hats.
What to order
Westholme F1 wagyu T-bone, 800 g / 28 oz
O'Connor bone-in sirloin, 450 g / 16 oz
Riverine rib eye, 650 g / 23 oz
Not published: aging, price.
01What to order
- Westholme F1 wagyu T-bone, 800 g / 28 ozGrain-fed, with Café de Paris butter; A$260 on the online menu read on Oct. 29, 2026. F1 means a first cross, half wagyu.
- O'Connor bone-in sirloin, 450 g / 16 ozGrass-fed, A$96.
- Riverine rib eye, 650 g / 23 ozGrain-fed, MB2, A$140.
Brooklyn Valley tenderloin, 200 g / 7 ozGrass-fed, MS3+, with peppercorn sauce; A$68.
Southern Ranges smoked short rib, 750 g / 26 ozGrass-fed, A$88.- O'Connor chateaubriand roast, 800 g / 28 ozTo share between two and four, with béarnaise; A$215.
02The beef
Grass first. The O'Connor scotch fillet (250 g / 9 oz, A$66) and bone-in sirloin (450 g / 16 oz), the Brooklyn Valley tenderloin at marble score 3+ and the Southern Ranges short rib are all listed as grass-fed. Two steaks are grain-fed: a Riverine rib eye at MB2 and a Westholme wagyu T-bone, F1, which is a first-cross animal rather than fullblood. The menu gives weights and producers but no aging, so Steakpedia cannot say whether, or for how long, any cut is aged. Each steak comes with red wine jus and mustards. The number: 800 g / 28 oz, the weight of both the wagyu T-bone and the chateaubriand.
03The fire
The menu says every steak is cooked over the wood-fired grill. Broadsheet reported at opening that the Marrone grill came with the building, was imported from Italy, weighs about three metric tons and cost "about the same price as a Ferrari." The Murray cod is listed as coal-roasted. No source names the timber.
04The story
Eleven Barrack opened around Feb. 4, 2025; Broadsheet's report of Feb. 5 says it opened the day before. The building was the first Bank of Australia and, most recently, the restaurant Seta. Gourmet Traveller describes an 1850s former bank with marble columns, Tasmanian oak panelling and a six-meter carved plaster ceiling; Pascale Gomes-McNabb designed the interiors. Gourmet Traveller names Brent Savage, Aiden Stevens and Niro Richards in the kitchen. In February 2026 Eleven Barrack was No. 22 on the Australian ranking of the World's 101 Best Steak Restaurants, as reported by Time Out.
05The practical
11 Barrack Street, Sydney CBD. Phone (02) 9220 0111, email info@elevenbarrack.com.au; bookings through SevenRooms. The restaurant opens Monday to Friday from noon and Saturday and Sunday from 5:30 p.m.; the bar keeps the same start times and runs late. About 100 seats in the main room, a 40-seat bar and a private dining room for 18. Surcharges: 10% on Sundays, 15% on public holidays, and a 10% service charge for groups of eight or more on other days. Sauces are A$5 extra.
- Address
- 11 Barrack Street, Sydney NSW 2000
- Phone
- +61 2 9220 0111
- Website
- bentleyrestaurantgroup.com.au
- Directions
- Google Maps ↗
Where is Eleven Barrack?
At 11 Barrack Street in the Sydney CBD, in a former bank building. Phone (02) 9220 0111.
What steaks does Eleven Barrack serve?
Grass-fed O'Connor scotch fillet and bone-in sirloin, Brooklyn Valley tenderloin and Southern Ranges short rib; grain-fed Riverine rib eye and a Westholme F1 wagyu T-bone, all from a wood-fired grill.
How much is the wagyu T-bone at Eleven Barrack?
A$260 for 800 g / 28 oz on the menu read on Oct. 29, 2026.
Who owns Eleven Barrack?
The Bentley Group, Brent Savage and Nick Hildebrandt.
06In Sydney’s selections
07Sources
broadsheet.com.au · broadsheet.com.au · bentleyrestaurantgroup.com.au · bentleyrestaurantgroup.com.au · timeout.com · gourmettraveller.com.au · broadsheet.com.au
Last verified Oct. 29, 2026.
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