Behind the Curtain of The Gidley’s Grand Sunday Roast
How a chef’s frustration, a sommelier’s obsession, and a love of slow dining created a new Sunday ritual.
When we started talking about Sunday Roast at The Gidley, the conversation didn’t begin with a menu. It began with a frustration.
“There’s something broken about the Sunday roast in Sydney,” says Head Chef Corey Riches. “You’ve got this iconic format, nostalgic, comforting, but more often than not, it’s rushed or underdone. We wanted to prove it could be something extraordinary again.”
That was the spark.
From there, The Grand Sunday Roast took shape. It will run just three times, on the first Sunday of July, August and September. It’s not a gimmick. “It’s a return to form. Not pub grub dressed up. Not nostalgia for nostalgia’s sake. Something richer and slower.”
“We wanted to create something that encourages people to settle in and stay a while. No rush between courses, no pressure to finish up, just plenty time to enjoy the afternoon.”
– Julian Damjano, Venue Manager
The cut that started it all
If The Gidley has a signature, it’s steak. Specifically, the bone-in rib eye. It’s the hero of the menu and the anchor of our identity. “When we began thinking about Sunday Roast, we looked back to the rib roast that was on our opening menu,” says Corey. “It felt right to bring that cut back for this occasion. It’s perfect for the centre of the table.”
Rethinking the roast, start to finish
The experience begins with a spread of signature bites. Confit duck cigars. Tartare on crisp potato. Grilled sourdough with beef butter and cashew cream. And aged swordfish steak follows, a mid-course that bridges the richness to come.
The main event features thick-sliced, English-style rib roast served with a rich red wine jus, paired with grilled Westholme F1 flank steak for the table. “It’s generous, and it speaks to everything we do at The Gidley,” Corey says. “Big flavour, proper technique and a little ceremony.”
Alongside the roast, there’s a trio of accompaniments made for sharing. Potato gratin, creamed spinach and crisp iceberg salad.
Dessert leans into comfort. The pecan pie, a guest favourite from earlier menus, is returning just for this series. And to close the meal, warm apple crumble arrives with Grand Marnier custard and buttermilk ice cream, poured tableside by our floor team. A small gesture that lands like a memory.
The wine was always going to matter
Head Sommelier Sean McManus saw the roast as an opportunity. Not just to complement the food, but to stretch what wine service could feel like.
“Roast lunches have this rhythm,” Sean says. “They move slowly, people are relaxed, and it’s the perfect moment to pour something special.”
For July, the wine list celebrates France. Think Clos Rougeard by the glass. Pierre-Yves Colin-Morey Chardonnay. Even Prévost’s rare Blanc de Noirs. “These are bottles we usually don’t serve by the glass,” says Sean. “But Sunday Roast deserved its own rules.”
August and September will each bring a new regional focus; however, the full Gidley wine list will also be available.
Three hours to settle in
It’s four curated courses for $160 per guest, with up to three hours to enjoy it all. A long lunch, designed with intention. There’s no alternative menu. No burgers in the corner. Just a dining room full of people who came for the same reason. To eat well, drink better and slow down.
Private dining is available for groups up to 20, and our Library, affectionately known as the poker room, can host up to eight. Whether it’s a special occasion or simply a new Sunday ritual, we’ve created the space to make it your own.
“This isn’t just another service,” says Corey. “It’s for the ones who want to lean in. It’s built to be remembered.”
The Menu
The Dates
The Gidley will be opening on Sunday for just three dates:
-
Sunday 6 July
-
Sunday 3 August – bookings available from 7am, Friday 4th July
-
Sunday 7 September (Father’s Day) – bookings available from 7am, Friday 7th August