Liquid + Larder’s James Bradey and Warren Burns, the team behind Sydney’s Bistecca, have announced the details of their latest venture. Located in the basement of 161 King Street, The Gidley will treat diners to an opulent experience — think classic steak house laden with Aussie bravado.
Head chef Pip Pratt (Bistecca) will lead the kitchen, serving up signature dishes such as prime rib-roast and ‘brick’ chicken — a deboned bird cooked and served on a searing-hot iron plate — alongside more low key options such as American-style burgers made from chuck and brisket.
Alice Massaria, the sommelier behind Bistecca’s award-winning wine list, has curated a concise programme of classic varieties and styles. There’ll be a reserve of quality back vintages as well as ‘straight and stiff’ cocktails.
The design is just what you’d expect from a restaurant taking it’s cues from some of the world’s great steak houses. Rich timber and plush leather lounges will come together to create an atmosphere that’s old school with accents of new world charm.
The Gidley is currently planned to open in mid to late November. It joins the group’s existing suite of venues; Bistecca, Grandma’s and Wild Rover.
