The Sanderson

A steak and oyster restaurant above the Eau-de-Vie bar in Beneficial House, entered from Wynyard Lane, that prints the producer, the feeding and the marble score of every cut.

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By Inès Vacher · Steakpedia editorial voice · Who writes

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Why go

The Sanderson writes the label on the plate. Its October 2026 menu gives each steak its feeding, its marble score, its weight, its region and its producer: grain-fed Westholme Wagyu from South Galway in Queensland, grass-fed rib eye from Coppertree Farms in Victoria, grass-fed Angus from Brooklyn Valley in Gippsland and grain-fed Black Onyx Angus from True North on the Darling Downs. The Speakeasy Group, run by Sven Almenning and Greg Sanderson, opened it in May 2023 on the floor above its Eau-de-Vie bar, and Time Out described a glass dry-aging cabinet at the entrance and a choice of eight styles of steak knife.

What to order

Westholme Wagyu bone-in striploin, MBS 6-7, 700 g / 25 oz
Coppertree Farms rib eye on the bone, MBS 4+, 600 g / 21 oz
Westholme Wagyu scotch fillet, MBS 6-7, 400 g / 14 oz

Ageddry

BreedWagyu, Angus

Opened2023

Not published: fire, grade, price.

01What to order

Westholme Wagyu bone-in striploin, MBS 6-7, 700 g / 25 ozGrain-fed, South Galway, QLD; A$230 on the menu dated Oct. 9, 2026.
Coppertree Farms rib eye on the bone, MBS 4+, 600 g / 21 ozGrass-fed, southern Victoria; A$221.
Westholme Wagyu scotch fillet, MBS 6-7, 400 g / 14 ozGrain-fed; A$141.
Westholme Wagyu rump cap, MBS 6-7, 300 g / 11 ozGrain-fed; A$82.
True North Black Onyx Angus bavette, MB5+, 250 g / 9 ozGrain-fed, Darling Downs, QLD; A$57.
Roasted bone marrowWith whisky-glazed onion and black garlic, A$20; A$35 with a Johnnie Walker Blue whisky luge.

02The beef

Four producers, two feeding systems. The Wagyu is all Westholme, grain-fed, at MBS 6-7, in three cuts: scotch fillet, bone-in striploin and rump cap. The grass-fed side is Coppertree Farms rib eye on the bone at MBS 4+ and Brooklyn Valley Beef Angus tenderloin at MBS 3+, 200 g / 7 oz for A$94. The bavette is Black Onyx Angus from True North, grain-fed, MB5+. The dry-aging shows up on the menu in a half duck from Tennyson, NSW, and the house quotes the press on its dry-aged meats; no source gives the number of days for the beef. At the 2023 opening, Concrete Playground counted six steaks, headed by a 700 g / 25 oz MBS4 sirloin on the bone.

03The fire

No source names the fuel, the grill or the oven. The house describes a guéridon service at the table.

04The story

The Speakeasy Group announced The Sanderson in September 2022, on a 10-year lease of 618 square meters in Beneficial House, as a steak and oyster restaurant named after co-owner Greg Sanderson. It opened on Thursday, May 25, 2023, upstairs from the revived Eau-de-Vie, in the Beneficial House site at 285 George Street, within Brookfield Place. The house quotes a press headline describing the building as a heritage-listed former department store. In 2023 Time Out named James Green as head chef.

05The practical

Entrance on Wynyard Lane, 285 George Street, Sydney. Tuesday dinner from 17:00; Wednesday and Thursday lunch 12:00 to 14:00 and dinner; Friday lunch 12:00 to 15:00 and dinner; Saturday dinner. Phone (02) 7225 5559. Six Terrain & Tides set menus for two or more run from A$115 to A$299 per person. A 15% surcharge applies on weekends and public holidays, and groups of eight or more pay a 10% service fee. Six sauces at A$7 each.

Address: Level 1, Beneficial House, 285 George Street (entrance on Wynyard Lane), Sydney NSW 2000
Phone: +61 2 7225 5559
Website: thesanderson.com.au
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