Alfie’s fires up Sydney’s steak revolution by flipping the steakhouse model as we know it on its head. The bar and restaurant concept, not yet seen in Sydney, is a stripped-back, irreverent, and rule-breaking establishment inspired by the underbelly of East London.

Entering via the Open-air Terrace and Bar, patrons enjoy a casual setting with Sydney’s coldest martinis, draught beer, and a world-class wine list. If you’re feeling hungry, indulge in a rotisserie beef or mushroom and hot chip butty.

Happy Hour in the bar runs from 4 pm to 6 pm, offering Alfie’s Martini ($16), Bloody Shiraz Spritz ($14), a Butcher of Beer (The Grifter, $3), Gin & Tonic ($6), white and red wine ($10), and a hot chip spit-roast beef or mushroom butty ($17). No bookings are required for the bar.

The Dining Room at the rear is where the action intensifies. The space is a theatre—sounds are dapper, art has a unique flavour, and meat is prepared in your gaze alongside a red glow cast from the dry age. It exudes newness, wrapped in an impactful, rousing, and buzzy atmosphere. Reserve a table or try your luck securing a walk-in spot.

Sit down and order a $39, 220g Riverine sirloin, wet and dry-aged on-site for maximum flavour, cooked over fire on Alfie’s custom-made grill, guaranteed to be on your table within 15 minutes of ordering. Choose from a range of creative and addictive sides designed to complement the perfect cut, available in full or half portions, such as Alfie’s bubble and squeak slaw, Risoni, roast mushrooms, cucumber salad, potato mash, fire-roasted baby carrots, and hot chips with chip shop curry sauce.

To cap it off, in collaboration with Ciccone & Sons, we’ll send you on your way with seriously flavourful homemade gelato made from burnt honey, beef fat, and rosemary.