Shell House Dining Room & Terrace

01What to order

• Robbins Island Wagyu hanger, 180 g / 6.5 ozA$58 on the October 2026 menu. The menu calls it kelp-fed; the smallest steak on the list.
• O'Connor Angus scotch fillet, 400 g / 14 ozA$96. Grass-fed.
• 1824 Wagyu sirloin on the bone, 500 g / 18 ozA$125. Pasture-fed.
• Lockyer Valley Wagyu rib eye, 900 g / 32 ozA$255. Grain-fed; a cut for the table.
• 'Vintage Galiciana' bistecca, 1 kg / 2.2 lbA$285. Grass-fed; the menu gives no age, breed or origin beyond the name.
• Coal-grilled damperA$15, with saltbush and oregano butter. Every steak comes with jus and condiments.

02The beef

Five producers, five feeds. Robbins Island sends Wagyu that the menu calls kelp-fed. O'Connor sends grass-fed Angus. 1824 is pasture-fed Wagyu. Lockyer Valley Wagyu is grain-fed. The 'Vintage Galiciana' is grass-fed; the menu does not say whether the animal is Galician, old, or aged. None of the October steaks is marked dry-aged; the group menus (A$180 to A$295 per person) serve 'dry aged Angus beef', and the dry-aged cut on the à la carte is a Kurobuta pork chop at A$85. At opening in 2021, and in Broadsheet's listing to 2025, the steak was a 500 g / 18 oz Rangers Valley dry-aged sirloin on the bone.

03The fire

The menu names coal: a coal-grilled damper, coal-roasted fish, basket-grilled pipis. It does not say how the steaks are cooked, and no source found by Steakpedia describes the grill.

04The story

Shell House was designed by Spain & Cosh as the Sydney headquarters of the Shell company, an inter-war commercial palazzo clad in glazed terracotta on the corner of Carrington and Margaret streets; sources give 1936 or 1938 for its completion. According to the house it rises 65.5 meters, has a restored 400-ton clock tower, and stands on the site of the old Menzies Hotel. The rooftop Dining Room & Terrace opened on Nov. 26, 2021, as part of a $14 million fit-out, per Good Food. Jarrod Walsh is head chef and Joel Bickford culinary director.

05The practical

Level 9, 37 Margaret Street, Sydney; levels 9 and 10 are reached from Wynyard Lane. Phone (02) 9158 4000. Lunch Tuesday to Saturday from noon; dinner Tuesday to Saturday from 5:30 pm, and Monday from 5:30 pm since March 2026. Online bookings through OpenTable for up to nine; larger groups by email. A Chef's Table at the kitchen pass seats four a night at A$175 per person. Credit cards carry a 2% fee, and a 10% gratuity is added for groups of six or more. The house also lists Wine List of the Year at the Good Food Awards 2023.

Address

Level 9, 37 Margaret Street, Sydney NSW 2000

Phone

+61 2 9158 4000

Website

shellhouse.com.au

Directions

Google Maps ↗

06In Sydney’s selections