Margaret

01What to order

• CopperTree Friesian fillet, 220 g / 8 ozA$75 on the Oct. 28, 2026 menu: 60-month silage-fed Friesian, with red curry butter and grilled shallots.
• CopperTree Hereford sirloin on the bone, 500 g / 18 ozA$155. Dry-aged, 36-month grass-fed Hereford.
• CopperTree Hereford ribeye, 800 g / 28 ozA$250. Same herd, a cut for two.
• Ben Blackmore full-blood Wagyu sirloin on the bone, 600 g / 21 ozA$320. Dry-aged, from a 14-year-old grass-fed heritage animal.
• David Blackmore Rohne Denver, 240 g / 8.5 ozA$120. Pasture-fed, dry-aged; the eye of chuck from the same line is A$100.
• Blackmore Wagyu tongue with chimichurriA$45, from the wood-fire grilled entrées.

02The beef

Two suppliers, several animals. From CopperTree Farms: a Friesian fillet from a 60-month silage-fed animal, and Hereford grass-fed for 36 months, dry-aged, as a 500 g / 18 oz sirloin on the bone or an 800 g / 28 oz ribeye. From the Blackmore family: Ben Blackmore full-blood Wagyu, both a ration-fed sirloin (600 g / 21 oz, A$370) and a grass-fed bone-in sirloin from a 14-year-old heritage animal; and David Blackmore's pasture-fed Rohne line, as eye of chuck, Denver and an 800 g / 28 oz Spanish cut at A$290. The house says its dry-aged beef comes directly from its farmers. No source gives the aging days.

03The fire

Wood, at the center of the room. The house describes a custom wood-fired grill in the open kitchen; beetroot is roasted in its embers, and mushrooms, calamari, prawns, pipis and bone marrow come off the grill before the steaks. Time Out's review notes mushrooms touched by the wood fire. No source names the timber. Order a bone-in cut.

04The story

Margaret opened on Saturday, June 26, 2021, at the corner of Bay Street and Guilfoyle Avenue, per Good Food. Perry had retired in July 2020 as culinary director of the Rockpool Dining Group; Time Out reported that Margaret is his first venue without financial partners, and that the dining room cost $5 million. Executive chef Richard Purdue started with Perry nearly 30 years ago as a Rockpool apprentice. The house lists two hats in the Good Food Guide 2027, Good Food Guide Restaurant of the Year 2024 and Gourmet Traveller NSW Restaurant of the Year 2023.

05The practical

30-36 Bay Street, Double Bay. Phone 02 9068 8888; bookings through SevenRooms. Dinner Wednesday to Sunday, lunch Thursday to Sunday. Time Out counts 120 seats inside and 50 outside; groups of 10 or more dine on set menus, a semi-private room takes 10 to 18, and the whole venue can be hired for up to 100. The menu adds 10% on Sundays and 15% on public holidays, and a 10% discretionary service charge for tables of eight or more. Sourdough with CopperTree butter is A$4 per person.

Address

30-36 Bay Street, Double Bay NSW 2028

Phone

+61 2 9068 8888

Website

themargaretfamily.com

Directions

Google Maps ↗

06In Sydney’s selections