The Bistecca Team Is Opening a New Underground Steakhouse in Sydney's CBD
The Gidley will be serving up burgers, wine and a 'brick chicken' underneath the city.
After dishing up an Italian-inspired celebration of meat at underground restaurant Bistecca, James Bradey and Warren Burns (directors of Liquid + Larder) are gearing up to open a new subterranean CBD haunt this November.
Located beneath King Street, The Gidley will be a classic steakhouse that plates up high-quality meats with an unmistakable Aussie edge. Run by the same minds who brought us The Wild Rover and Grandma's Bar, it's no surprise the space here is set to be stylishly warm and welcoming, decked out with plenty of plush leather lounges and working that old-meets-new vibe.
Warren Burns and James Bradey by Ramy Youssef
Bunker down and get ready for some feasting at the hands of Head Chef Pip Pratt. He'll be dishing up a meat-heavy menu with prime rib roasts and American-style burgers starring cuts like brisket and chuck. While Bistecca's signature dish is the bistecca alla Fiorentine, here, it'll be the 'brick chicken' — a cooked and deboned chook that's presented on a sizzling iron plate.
There's no word yet on whether Bistecca's famed edible candle (made from beef drippings) will be making the trip across, but we're keeping our fingers crossed.
The classic steak match is wine and you can bet The Gidley's got you well sorted in that department. A vino selection will hero classic varieties from across the globe and will be backed by a cocktail lineup that celebrates old-school "straight and stiff" sips.
Find The Gidley at Basement, 161 King Street, Sydney, from November.
Top image: Bistecca by Dominic Loneragan
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