Australia · City guide
Harbourside steakhouses and some of the country's best-known dry-aging butchers. 18 steakhouses and 8 butchers and suppliers listed, updated 2026-10-04.
Every business on this page was checked against at least two public sources, and each profile shows its sources and check date. Hours and menus change, so call ahead. Spot a mistake? Send a correction.
Eat out
Steakhouse
Neil and Sam Perry's flagship Double Bay restaurant cooking premium Australian beef and seafood over wood fire; ranked No. 2 on the World's 101 Best Steak Restaurants…
Steakhouse
Lennox Hastie's restaurant where everything is cooked over wood fire, known for its aged beef; ranked No. 11 on the World's 101 Best Steak Restaurants 2026.
Steakhouse
Steak and seafood grill in the art deco City Mutual Building, dry-ageing its beef on site and pairing it with a very large wine list; now run by Hunter St Hospitality.
Steakhouse
Opulent basement steakhouse from Liquid & Larder near the corner of King and Elizabeth streets, focused on Riverine Black Angus rib-eye cuts.
Steakhouse
Subterranean Tuscan-style steakhouse built around a single dish, the bistecca alla Fiorentina, cooked over ironbark and charcoal and sold by weight.
Steakhouse
Heritage sandstone basement steakhouse in The Rocks run by Hunter St Hospitality, reopened in 2024 with a wood-fired grill and slow-roasted prime rib.
Steakhouse
Fine-dining grill from The Point Group on the middle level of The International at 25 Martin Place, cooking premium beef and seafood over wood and charcoal.
Steakhouse
Argentinian-inspired restaurant in Surry Hills known for meats cooked over fire in the asado tradition; ranked No. 34 on the World's 101 Best Steak Restaurants 2026.
Steakhouse
Neighbourhood steak restaurant in Marrickville led by former Rockpool chef Corey Costelloe, cooking over fire; ranked No. 59 on the World's 101 Best Steak Restaurants…
Steakhouse
Premium steakhouse in the heritage Campbell's Stores at Campbell's Cove with views of the Harbour Bridge and Opera House.
Steakhouse
Halal steakhouse on Parramatta's Eat Street specialising in dry-aged rib-eye aged for at least 35 days; the group also has Sydney venues in Bankstown, Blacktown and…
Steakhouse
Western Sydney steakhouse serving dry-aged cuts including a tableside tomahawk, promoted as a halal steakhouse.
Steakhouse
Steak and seafood restaurant on the Woolloomooloo Finger Wharf, grilling premium Australian beef over charcoal with harbour views; named on the World's 101 Best Steak…
Steakhouse
Long-running waterside steakhouse at King Street Wharf overlooking Darling Harbour, focused on Australian steaks with seafood starters and a terrace.
Steakhouse
Large open-kitchen restaurant at Crown Sydney by Ross and Sunny Lusted, cooking with wood, coal and steam; steaks such as full-blood 9+ Wagyu sirloin off the wood-fired…
Steakhouse
Matt Moran's New York-style steakhouse in the CBD (Solotel group), butchering cuts to order and cooking them on a Montague broiler, with much of the beef from Moran…
Steakhouse
Fast-paced steakhouse and bar from Liquid & Larder (The Gidley, Bistecca) serving Riverine sirloins aged and butchered in its own on-site butchery.
Steakhouse
Signature grill at The Star with harbour views, cooking grass- and grain-fed beef and Wagyu over a wood-burning grill alongside a large wine list.
Cook at home
Butcher & supplier
Luxury butcher operated by the Puharich family in a shop dating back to 1876, with a glass-fronted dry-ageing room and house charcuterie.
Butcher & supplier
Butcher and deli founded in 2007 by chef Colin Holt, focused on pasture-raised and grass-fed meat with online ordering; also has a Mosman store.
Butcher & supplier · Retail · Wholesale
Whole-animal butcher sourcing pasture-raised meat from regenerative farms and dry-ageing beef on the bone for up to about seven weeks; also has a Waverley shop.
Butcher & supplier
Nose-to-tail butcher on Illawarra Road cutting whole carcasses to order, with dry-aged beef and house-made smallgoods.
Butcher & supplier · Retail · Wholesale
Family-founded (1963) wholesale butcher supplying many Sydney restaurants, with a public retail store and home delivery offering dry-aged Wagyu and premium beef.
Butcher & supplier · Retail · Wholesale
Inner-west butcher selling premium Wagyu, dry-aged cuts and house-made sausages retail and wholesale, with delivery within 50 km.
Butcher & supplier
Broadway branch of Craig Cook's hormone-free butcher chain, known for its dry-ageing rooms and beef partly raised on the owner's Southern Highlands farm.
Butcher & supplier · Retail · Wholesale
Warehouse-style walk-in cool room selling wholesale-priced beef, Wagyu, lamb and pork direct to the public; owned by Bindaree Beef.
Local tips
100, 150 or 300+ days on grain means progressively richer, more marbled beef.
Scotch fillet is ribeye, eye fillet is tenderloin, and sirloin or porterhouse is the strip loin.
MSA-graded beef is rated for tenderness and juiciness by cut and cooking method.