Many high-end restaurants across the world focus on just one dish, but the concept isn’t so familiar to Sydneysiders — until now. Hunter St. Hospitality has decided to go all in on steak frites and take a leaf out of Le Relais de l’Entrecôt’s book.
24 York will welcome guests from 23 July, taking over from The Bavarian on York Street, which will close on 6 July after 14 years. There will be just one main available: a 220g MB2+ O’Connor scotch fillet (the same found at Rockpool Melbourne) served with fries and a choice of sauce for $48.
CEO Frank Tucker says the concept was developed in response to the changing needs of diners. “What people want now — especially in this part of the city — is certainty, quality, and value. With 24 York, you know exactly what dinner is going to cost. No lengthy menus, no specials. Just steak cooked how you like it with your favourite sauce.”
Hunter St Hospitality’s three Culinary Directors Andy Evans, Shimpei Hatanaka, and Santi Aristizabal are overseeing the new addition, with the chefs deciding to take a ‘simple is best’ approach. “There’s a quiet confidence in doing just one thing exceptionally well,” says Aristizabal. The “scotch fillet…has the perfect balance of fat and flavour, grills beautifully, and arrives sliced, accompanied simply by hot fries and your choice of sauce.”
Speaking of sauce, guests can choose from chimichurri, peppercorn, mushroom, and umami butter. There’s also the option to add on a green salad with mustard dressing for $8 and round out the meal with a cheesecake tart with ice cream.
Drinks cover a four-option wine list — all available by the glass or the bottle — a selection of classic cocktails (Negroni, martini, Old Fashioned, spicy margarita), and tap beers.
24 York seats 160 guests and will open for lunch and dinner seven days a week. Walk-ins will be welcome as well as bookings.
