The Gidley
CONTACT
Basement
161 King Street
Sydney,
2000 NSW
Opening Hours
| SUN | closed |
|---|---|
| MON | 12:00pm - 12:00am |
| TUE | 12:00pm - 12:00am |
| WED | 12:00pm - 12:00am |
| THU | 12:00pm - 12:00am |
| FRI | 12:00pm - 12:00am |
| SAT | 12:00pm - 12:00am |
The Details
Serving
- Lunch
- Dinner
Need to know
- Full Food Menu
- Good for Groups
- Great for Dates
The Gidley is a subterranean steak joint from Liquid & Larder, the hospitality group behind steak-centric restaurants Bistecca and Alfie's, and Surry Hills' much-loved The Rover.
You’ll find The Gidley in a basement spot on the corner of King and Elizabeth streets, behind a secret door with a special doorbell for access. It takes its name from Governor Philip Gidley King (the third governor of NSW), and it is a classic steak house, inspired by the world’s greatest grill restaurants.
Like Bistecca, it’s opulent in style and service—think herringbone floors, moody stone benches, olive green velvet banquettes, and candlelight. There's also a private dining room complete with a bar that seats up to 20.
Head chef Corey Riches' menu includes homemade pretzels, a slow-cooked 24-hour suckling pig served by the quarter, one of Sydney's most extravagant seafood towers (with chicken fat oysters, tuna belly Gilda, tins of caviar, and prawn rolls), and jerk spiced charcoal squid served with squid ink taramasalata.
Since opening, The Gidley has also become famous for its burger (which was named #9 in the list by World's Best Steak Restaurants in September 2024) and its signature Riverine rib eye steak, both of which take pride of place on the menu today.
The rib eye is aged at Liquid & Larder's butchery and served three ways: on the bone and cooked over ironbark and charcoal, as a bourbon-glazed boneless rib-eye chop, and a luxurious succulent spinalis.
Pair your cut with sides like shake-shake fries dusted with pickle and chive salt, the creamiest mash, fancy mac n cheese with gruyere, cheddar, parmesan, and truffle oil, and more. For dessert, go for bourbon baba served flambéed tableside.
As for what's to drink, The Gidley is a spot to sip straight and stuff cocktails like Old Fashioneds. Theirs is made with Buffalo Trace, maple, orange, and Mr Black amaro. Head sommelier Sean McManus (ex-Brae, Margaret, Shell House) has crafted a list of mostly organic and biodynamic wines, with pages dedicated to winemakers setting the standard in the Australian terroir.
Now, check out more of Sydney's best steak restaurants.
Image credit: The Gidley | Steven Woodburn