Steakhouses›Steakhouses in Sydney›The Gidley
American chophouse · CBD · Sydney
The Gidley
A basement steakhouse on King Street that builds its menu on one herd, Riverine Black Angus, and one cut, the rib eye, sold whole, by weight or as its cap.
OpenNot yet visited · facts from 9 sourcesNo paid rankings
By Inès Vacher · Steakpedia editorial voice · Who writes
Why go
The Gidley narrows the choice on purpose. Broadsheet describes its steak menu as all Riverine Black Angus, and the house menu, checked on Oct. 29, 2026, works mostly from the rib: rib eye on the bone sold by the 100 grams, and the spinalis, the marbled cap of the rib eye, as a 220-gram steak. Liquid + Larder, the group behind Bistecca, opened it in the basement of 161 King Street in November 2019 as a classic American-style steakhouse in timber and leather. Phones go into a case before the dining room, and photographs are not allowed. It was No. 32 in the 2025 World's 101 Best Steak Restaurants and No. 48 in 2026.
What to order
- Rib eye on the bone
- Spinalis, 220 g / 8 oz
- The Butcher's Cuts
Not published: grade, price.
01What to order
- Rib eye on the boneA$24 per 100 g / 3.5 oz on the October 2026 menu, char-grilled over ironbark and charcoal.
- Spinalis, 220 g / 8 ozThe cap of the rib eye, A$87.
- The Butcher's CutsRotating cuts selected daily, at market price.
- Sirloin, 250 g / 9 ozA$47, with beef-fat Old Bay butter.
- Sauces and buttersMushroom and peppercorn sauce A$8; Café de Paris or garlic butter A$4.
- The Gidley BurgerDouble beef patties, American cheese, house pickle, A$32; also served in the lounge.
02The beef
One breed, one supplier, by most accounts. Broadsheet's October 2026 guide and Hospitality's 2024 report both name Riverine Black Angus, and in 2024 Time Out wrote that the Riverine rib eye was aged on site at the butchery of Alfie's, a steakhouse of the same group. The house menu itself names no producer, feeding or marble score, and no source gives the number of aging days. What the menu does give is weight and price: the rib eye on the bone is sold by the 100 grams, so the size of the steak sets the bill. The menu calls the spinalis the rich, marbled cap of the rib eye.
03The fire
The menu says the rib eye on the bone is char-grilled over ironbark and charcoal, and Broadsheet describes all its cuts going over ironbark and charcoal. In 2024 Time Out described a prime rib cooked sous vide and finished on the charcoal grill.
04The story
Liquid + Larder, run by James Bradey and Warren Burns, announced The Gidley in September 2019 for a mid-to-late-November opening, with chef Pip Pratt, formerly of Bistecca, in the kitchen and a menu of prime rib roast, a 'brick' chicken and American-style burgers. In July 2024 Corey Riches, from the group's Alfie's, became head chef and wrote the venue's first new menu since opening, with executive chef Pip Pratt.
05The practical
Basement, 161 King St, Sydney, near the corner of Elizabeth Street. Open Monday to Saturday 12:00 to midnight and Sunday 12:00 to 22:00; the kitchen takes orders 12:00 to 15:00 and 17:30 to 22:00 (21:00 on Sunday). Phone (02) 9169 6898. Bookings open 30 days ahead, with each new day released at 07:00. All guests must be over 18, infants included. The meat is not halal.
- Address
- Basement, 161 King Street, Sydney NSW 2000
- Phone
- +61 2 9169 6898
- Website
- liquidandlarder.com.au
- Directions
- Google Maps ↗
Where is The Gidley?
In the basement of 161 King Street, Sydney, near the corner of Elizabeth Street.
Can you take photos at The Gidley?
No. Phones are placed in a case before the dining room and photographs are not permitted inside.
What beef does The Gidley serve?
Riverine Black Angus, per Broadsheet and Hospitality: rib eye on the bone by the 100 g / 3.5 oz, a 220 g / 8 oz spinalis and rotating butcher's cuts, grilled over ironbark and charcoal.
Can children go to The Gidley?
No. The venue admits guests over 18 only, infants included.
06In Sydney’s selections
07Sources
broadsheet.com.au · destinationnsw.com.au · australianbartender.com.au · liquidandlarder.com.au · liquidandlarder.com.au · timeout.com · broadsheet.com.au · hospitalitymagazine.com.au · hospitalitymagazine.com.au
Last verified Oct. 29, 2026.
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