Steersons Steakhouse: Iconic King Street Wharf destination enters a new era
Steersons Steakhouse in King Street Wharf has undergone an ambitious venue transformation, with second-generation owner George Vardis reimagining the interiors and dining experience for a new era.
After nearly 20 years as one of Sydney’s premier waterfront dining destinations, Steersons is carrying its enduring reputation for quality produce, premium steaks and consistent service, into an elevated new look and dining experience; one built around their new philosophy, ‘Salt, Fire and Water’. Salt, which represents an uncompromising commitment to flavour and quality produce, Fire, celebrating Steersons’ signature charcoal cooking, and Water- which symbolises its iconic waterfront setting.
The restaurant has undergone a significant renovation led by Ergo Architecture (Chris Kokkinis), introducing a refined fit-out of raw, natural materials like marble and timber. The result is a light-filled, elevated space with a considered layout that draws focus outward to the water – capturing the simplicity and beauty of its iconic waterfront setting.
Leading the kitchen is Executive Chef Thai Sams, whose impressive résumé includes Head Chef roles at Botanica and senior positions at two-hatted Bentley Restaurant & Bar, as well as one-hatted venues Shelter, The Wolfe and Restaurant Two.
Unique among Sydney steakhouses, Steersons’ menu strikes a balance between premium, carefully sourced Australian beef and the freshest local seafood. Starter highlights include Charred Fremantle Octopus with salsa verde, the ridiculously delicious Wagyu Beef Tartare with roasted peppers and black rice, and the always outstanding Spencer Gulf Kingfish Ceviche with confit fennel, charred orange and pistachio. A masterful combination of clean, buttery ocean flavours, subtle warmth, and contrasting textures.
More substantial highlights include the Chinderah Bay Bugs with miso butter and native finger lime, the unique Coal Roasted Beetroot with black garlic and hazelnut, and the clean, buttery, and mildly sweet Butterflied Aquna Murray Cod with tarragon butter. Simply delectable!
These sit alongside a range of premium Australian steaks including eye fillet, sirloin, rib-eye, flat iron and T-bone, plus an exclusive Stone Axe bavette, sourced locally from Vic’s Meats. Their wine list, developed by sommelier Eva Santaguida, has also been thoughtfully curated to complement the dishes on the new premium menu – supported by a selection of beers, cocktails and spirits.
Well positioned to capture the lunch crowds of Sydney’s Western Corridor, the 120-seat restaurant offers a mix of indoor and outdoor dining in a relaxed, family-friendly setting, complete with a dedicated kids’ menu, quick lunch and bar menu.
Steersons Steakhouse is a standout choice for Sydneysiders seeking premium cuts of beef, an elegant atmosphere, and impeccable table service. Its waterfront setting near Darling Harbour is the icing on the cake, elevating an already refined dining experience. For those who appreciate quality, sophistication, and a touch of indulgence, Steersons Steakhouse is well worth a visit.
Steersons Steakhouse
King Street Wharf, 17 Lime St, Sydney
Website: www.steersons.com