Liquid & Larder is behind some of Sydney’s most iconic eateries including Bistecca and The Gidley, with the group now opening the doors to Alfie’s on Bligh Street.

While steak is nothing new for Liquid & Larder, Alfie’s is a little different to the group’s sibling venues, offering affordable dining options to guests without skipping on quality.

“After years of perfecting the slow dining and elevated experiences at Bistecca, The Gidley, and The Rover, we’re going off script at Alfie’s by offering the same high-quality food and booze but fast-paced and full of action,” says Co-Founder and Director James Bradey.

Alfie’s is now open for lunch and dinner from Monday to Saturday and has been designed according to a ‘London underbelly’ brief.

The space has been fitted out with a dining room, bar with terrace, and an in-house butchery with ageing facility, that will be become the meat hub for Liquid and Larder’s other restaurants.

“The butcher will really set us apart as we will have the best quality meat all-year round,” says Bradey.

A 220g $38 Riverine sirloin is the steak of choice – and the only steak option – at Alfie’s, with the chef team cooking it over flames and getting it to tables within 15 minutes of ordering.

Guests can choose from eight different sides to team with their sirloin including cucumber salad, potato gratin, fire-roasted baby carrots, and hot chips with chip shop curry sauce which are all available in full or half portions.

The menu, spearheaded by Executive Chef Pip Pratt and Head Chef Matt Thomson, is also offering one special – a spit roast ‘beefetta’ which is available from 5pm until it runs out and is Alfie’s take on porchetta, with beef cooked for five hours on a spit.

Dessert options cover a collaborative gelato of burnt honey, beef fat, and rosemary with Ciccone & Sons, a treacle tart, and a jam roly poly served with either hot or cold vanilla custard.

For those looking to step in for a drink, the bar has you covered with drinks venue-wide put together by Alex Gondzioulis including one of the coldest martinis in the city.

The Alfie’s Martini is served tableside at -10 degrees Celsius from an insulated bottle that is made from Four Pillars Olive Leaf gin or Mother of Pearl Vodka teamed with vermouth, tarragon vinegar, and a choice of garnish.

Former Orana talent Kyle Poole has put together the extensive wine list featuring minimal-intervention drops as well as old-world classics, which are available venue-wide.

The bar also has its own snacks menu, listing a potato waffle with curried egg, trout roe, and pickled eschalots; a thyme scone with black pudding-spiced beetroot jam, and creme fraiche, and a hot chip spit roast beef butty.

While the venue has only just opened its doors, happy hour has already commenced and will run daily from 4-6pm – expect red and white wine for $10, a $6 G&T, and a $15 Old Fashioned.

Dining room bookings for lunch at Alfie’s run from 11:30am-2:30pm, with dinner commencing at 5:00pm until 9:30pm.