Tasty Meats
Back to contentsDRY AGED SIRLOIN | GREEN MUSTARD
ALFIE’S | SYDNEY
With three venues dedicated almost entirely to three cuts of steak (and another with one of the city’s best burgers), you might say that Liquid & Larder group are Sydney’s steak savants.
And you’d probably be right.
Bistecca, as its name suggests, heroes the Bistecca alla Fiorentina, or as we more commonly know it here at home, the T-Bone. Sourced from NSW’s Riverine region, each cut is sliced from the dry aged primal, weighed, presented raw to the diner, then cooked over ironbark and charcoal. All you need to do is choose your sides.
Meanwhile, in an opulent basement across town, The Gidley is all about premium prime rib. Here you can choose from variations of the same cut – thick sliced slabs of prime rib roast, rib eye on the bone, boneless rib eye chop (scotch fillet with the spinalis removed), or the succulent spinalis itself. There’s also rainbow trout and brik chicken – but we know everyone’s here for the steak.
The latest venue from the group puts another steak securely on a pedestal – this time the Sirloin. Whilst Bistecca and The Gidley dance more on the side of decadence, Alfie’s is the simplistic steak experience we all want and need. As with all the venues – it starts with the steak. Sirloin is sliced from the striploin by a butcher in a window in full view of diners – next it is grilled to perfection on Alfie’s custom-made grill and guaranteed at your table, with your selection of sides, within 15 minutes of ordering.
A peek behind the scenes at Alfie’s shows us just a glimpse of Sydney’s salacious appetite for steak – a huge onsite steak storage facility housing both wet and dry aged products for the suite of Liquid & Larder’s venues. And it’s no surprise when Alfie’s alone is slicing, searing and serving up to 1,500 sirloins a week.
Hot tip: if you forget to make a booking and can’t snag a walk in, Alfie’s bar has got your back. Whilst you can’t order the steak from the bar area, you can lose yourself in the creative list of cocktails and indulge in executive chef Pip Pratt’s hangover-helper, the rotisserie beef hot chip butty. In addition to the bountiful butty, clever thinking about utilising trim from across the group means Alfie’s bar menu also offers bar snacks like beef nuggets with brown sauce and charred beef skewers with herb and chilli marinade.