Clam Bar
The Bistrot 916 crew returns with an up-market New York style steak and seafood restaurant that takes no half measures.
Overview
Sydney has experienced a recent influx of sleek bistros and flash steakhouses, but none are leaning into the opulence quite like Clam Bar. This Bridge Street brasserie from the team behind Bistrot 916 and Pellegrino 2000 sets itself apart by combining the modern sensibilities of its CBD counterparts with a playful fondness for the menu items from fine diners of yesteryear. Seafood towers, prawn cocktails, anchovy toast and oysters — they're all here.
Dan Pepperell (ex-Restaurant Hubert and 10 William Street), sommelier Andy Tyson (ex-Alberto's Lounge) and former Rockpool Dining Group chef Michael Clift's third venue does nothing in half measures. On the hunt for caviar? Enjoy oscietra caviar with coconut blini and créme fraiche.
The menu is continually serving up surprises, from fried kingfish wings to pickled mussels, but there are also plenty of down-the-line classics to enjoy. If you're after a meal that balances the luxurious and the familiar, you can start with the tuna tartare and anchovy toast before you move onto a bowl of spaghetti with chilli and garlic clams, or simply turn straight to the three-entry steak selection of 250g flat iron, a 400g New York strip and a 600g rib eye — all of which can be served with anchovy butter, sauce béarnaise and sauce diane.
All of this is housed within a CBD diner that again rides the line between modern stunner and tastefully kitsch throwback. Golden finishing, playfully mirrored wall decor, wood panelling and retro light fittings invite you into a space that's primed for you to pair an excellent surf and turf meal with a side of grilled garden peas and beef fat potatoes.
Credit: Jason Loucus
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