Poetica Bar & Grill

01What to order

• Brooklyn Valley T-bone, MB3+, 1 kg / 2.2 lbA$185 on the Sept. 11, 2026 menu. Pasture-fed, Victoria; dry-aged in-house two to four weeks.
• Kidman Wagyu ribeye, MB4+, 800 g / 28 ozA$190. 120-plus days on grain, Queensland; dry-aged two to four weeks.
• Stockyard sirloin on the bone, MB3+, 600 g / 21 ozA$135. Grain-fed, Queensland; dry-aged in-house.
• Chauvel Wagyu scotch fillet, MB5+, 350 g / 12 ozA$99. The menu lists it as citrus-fed.
• Stockyard Denver steak, MB2-3A$46: the shortest way onto the grill.
• A sauceA$4: burnt butter hollandaise, green peppercorn jus, mushroom or salsa verde. Steaks come with lemon and mustard.

02The beef

Five producers, all Australian, with feed and marble score on the menu. Riverine Angus from NSW, 100 days on grain: sirloin 300 g / 11 oz at A$69, eye fillet 250 g / 9 oz at A$72, both MB3+. Stockyard from Queensland, grain-fed: Denver and a bone-in sirloin. Brooklyn Valley from Victoria, pasture-fed: flat iron 300 g / 11 oz at A$68 and the 1 kg / 2.2 lb T-bone. Kidman Wagyu from Queensland, 120-plus days on grain, and Chauvel Wagyu, citrus-fed. Only the bone-in sirloin, the T-bone and the Wagyu ribeye are marked dry-aged in-house, for two to four weeks. Broadsheet's October 2026 guide still names a 30-day Jack's Creek sirloin and a Rangers Valley tomahawk; neither is on the September menu.

03The fire

Charcoal and wood. Mosman Collective reported a Josper charcoal oven and a wood-burning hearth before opening; the house names the same pair today. The menu does not say which cut goes to which fire, only that the signature cuts are finished over wood or charcoal. Mussels and lamb shoulder are listed as woodfired. Order the T-bone.

04The story

Poetica opened on Friday, Sept. 1, 2023, at 1 Denison Street, North Sydney, from Etymon Projects, whose venues include Loulou Bistro, Boulangerie & Traiteur, The Charles Grand Brasserie & Bar and the bar Tiva. Its opening chef was Connor Hartley-Simpson, who came from The Charles after Michelin-starred kitchens in Stockholm and San Francisco, per Concrete Playground. At opening the menu named 40-day aged tomahawks and dry-aged swordfish, which Mosman Collective said was aged on the bone for about seven days.

05The practical

Mezzanine, 1 Denison Street, North Sydney. The house lists Monday to Friday from noon until late and Saturday from 4 pm; Sunday is not listed. Bookings through SevenRooms; there is a private dining room. At opening Mosman Collective counted 120 seats in the restaurant, a 40-person bar, four terraces and a 700-bottle wine wall. Sides are A$15 each, a weekday market lunch (noon to 3 pm) A$55 per person and a three-course sharing menu A$120. Groups of eight or more pay a 10% service charge Monday to Saturday, and public holidays carry 15%.

Address

Mezzanine, 1 Denison Street, North Sydney NSW 2060

Website

poetica.sydney

Directions

Google Maps ↗

06In Sydney’s selections