The Gidley

The next venue to join the CBD’s growing network of underground nightspots is The Gidley—another subterranean steak joint from the team that gave us Bistecca (and Grandma’s and Wild Rover).  

You’ll find The Gidley in a basement spot on the corner of King and Elizabeth streets. 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 its own bar that seats up to 20.

And like Bistecca, you'll be asked to hand over your phone when it comes to mealtime. Because these guys believe dining should be free of digital distractions—tough at first, but totally worth it. 

Head chef Pip Pratt (Bistecca) has devised a short menu that packs a real meaty punch. Australia’s exceptional Riverine Black Angus rib-eye is the main event, and you can order it one of three ways: classic chargrilled over charcoal or ironbark, spinalis steak, or standing prime rib roast. Sauces include truffle, mushroom and burnt butter, green goddess and confit garlic mustard, and sides include broccolini and braised leek and three cheese truffle mac and cheese. 

Unlike Bistecca, The Gidley also does an American-style burger made from chuck and brisket, because, well, we love a good burger here in Sydney. The Gidley Burger is a double beef pattie with cheddar and pickle and the option of bacon and egg.

Pratt is also plating up “brick” chicken with bread sauce—a deboned bird that’s cooked and served on a searing-hot iron plate. For dessert, it's all American classics—pecan pie or cheesecake with ice cream. 

The wine list has been created by Bistecca’s Alice Massaria. Expect an impressive select of Australian and international styles and high-quality back vintages that hero sustainability and biodiversity. 

Cocktails follow a “straight and stiff” bent, making The Gidley a pretty epic spot for an after-work drink too. Led by Jonothan Carr (Archie Rose, Kittyhawk, Door Knock, Burrow Bar), all cocktails are created pre-service, batched and bottled, then poured over ice at the table. There's a Negroni for two (though, who says you have to share), a martini served on a silver tray and more adventurous ideas like a toasted chamomile spritz and a banana split old fashioned. 

Image credit: Dominic Loneragan