Could this be the best steak-frites in Sydney??
We use grass-fed eye fillet served with homemade organic fries and fantastic homemade sauces like Café de Paris butter, Poivrade, and Bordelaise. If you haven’t had Bordelaise sauce before, do yourself a favour and try it! It’s a stock reduction sauce with red wine and bone marrow named after the famous Bordeaux region in southwest France. It is rarely done in restaurants these days, given the time required to make it, and it is rarely done well.
Don't take our word for it, though. Here's what some of our customers have said about our steak-frites:
"Steak-frites to die for." Chris Foster, Facebook
"Probably one of the best steak-frites in Sydney" Oliver Heath, Facebook
"The steak-frites served at this venue is one of my favourites. The jus that accompanies this dish is truly exceptional and possibly one of the best I have ever had in an Australian restaurant." Kbot5000, Trip Advisor