Overview
Giving the traditional steakhouse experience a refined twist, Marrow & Co. has launched at the Bankstown Sports Club, offering famished diners a menu that is a veritable celebration of Australian beef. With 13 exceptional cuts to consider, this diverse selection is designed to showcase the diversity and quality of the local industry through a range of textures and flavours. From grass-fed and wagyu to inventive takes on secondary cuts, a pleasure-filled dining experience is assured.
The menu's signature dish is an indulgent experience, featuring Riverine tomahawk dry-aged on-site for up to four weeks. Landing at a whopping 1.5-kilograms, guests are invited to select their cut from the specialised dry-aging fridge before the meat masters in the kitchen take over to ensure it's cooked to perfection. Adding a little theatre to the dining experience, this concept is conceived to set Marrow & Co. apart from other steakhouses.
Also on the menu is a series of elevated steakhouse starters, like hand-cut beef tartare, chicken liver parfait served with house-made pickles, and truffled brie cheese soufflé. The beef Wellington is a shareable highlight, with 400 grams of grasslands eye fillet layered with prosciutto, mushroom duxelles and rich pâté, then wrapped in flaky puff pastry. Served alongside creamy mashed potato and a choice of sauces, this certified pub classic has never tasted so good.
Leading this new venture is Bankstown Sports Club's culinary director, Evan Burgess. Bringing two decades of experience to the role, he's worked in top-notch venues across Australia and the UK, including Michelin-starred restaurants like The Ledbury and Pied à Terre. While steak is a staple of high-end dining around the globe, Burgess saw an opportunity to bring a little more creative flair to Sydney's scene.
"Marrow & Co is more than just a place to eat – it's a destination where we've combined the art of steak preparation with a setting that makes people feel at home," he says. "The combination of classic steakhouse fare with contemporary elements allows us to offer something special to our guests, whether they are passionate steak lovers or simply looking for a great meal in a relaxed and welcoming environment."
Complementing the cuisine on the plate is a stellar wine and cocktail list shaped by renowned sommelier Ben Moechtar, while guests can also sip on house-brewed craft beers from Bankstown Sports' Basement Brewhouse. The restaurant's design also levels up the sophistication, with a unique layout spanning two dining carriages that evoke train journeys of the past through plush leather seating, aged brass accents and rich wooden panelling.
Marrow & Co. is open now at Bankstown Sports Club, 8 Greenfield Parade, Bankstown. Head to the website for more information.