This is one of my favourite steakhouse in Sydney, pricey but really good. It is the place to with good company, which was what tonight’s dinner was all about.
Steersons Steakhouse is located in the tranquil and trendy King Street Wharf dining precinct is a sleek stylish venue with spectacular water views overlooking Darling Harbour. It is a perfect spot to entertain, and our band of brothers came at our appointed slot into a restaurant bustling with activities.
We waited for our food to arrive while we ate the oysters and munched on the olives. Definitely the friends have a lot to catch up after two years of border closure.
These native oysters are known as Sydney Rock Oysters, although they may grow naturally on the rocks of estuaries along the Eastern Australian coastline, from Wingan Inlet in eastern VIC to Moreton Bay in QLD.
We ordered some entrees to share. Steersons has a small list of entrees and we went for their best-sellers.
Prawns, Chilli, Garlic, Parsley & Lemon
This dish would do well on its own in a taperia. The warm shrimps were cooked in the garlicky, lemony sauce with a bit of heat from the capsicum and paprika.
You would expect the beef tartare in a steakhouse to be outstanding, and it was except to be let down by the cold toasted crostini. They could have kept the crostini warm. And instead of a raw egg, they have used a sous vide egg yolk cured in soy sauce. Yummy.
Kingfish Carpaccio, Ponzu, Pomelo, Chives
I was quite disappointed with this kingfish carpaccio for two reason – the ponzu sauce was overpowered by the use of soy sauce, and the kingfish was not sliced thin enough. The introduction of pomelo fruit sacs was innovative but I didn’t like the bitter aftertaste of pomelo, and the chives were a bit dried out. Note to self – skip the fish in steakhouse.
Pan-Fried Chorizo, Sherry Vinegar
This house-made chorizo was so good that we ordered another portion without missing a heartbeat. Great bites for the cold one.
Fried Calamari, Chilli Salt, Lime Aioli
We were quite shocked by the amount of fried calamari served, when usually it was a big basked of breaded calamari rings. What they had done was to go for the quality of each piece of calamari. They were perfectly deep fried, retaining the juicy, tender texture of squid while maintaining the crisp on the breaded crust. Complete with a sprinkling of the chilli salt that was similar to Japanese shichimi seasoning, it was good on its own without dipping the lime aioli. I don’t recommend squeezing the lemon over the calamari as it would make the crust soggy.
Everyone has his or her own favourite cut of meat, and you can see all the different choices that we had made tonight.
Beef Wellington, Roasted Dutch Carrots, Red Wine Jus
Ever since he tried the beef wellington in HK Las Vegas, The Scotsman always orders the wellington whenever he sees it and very often he would be disappointed. But tonight he was delight by the single portion beef wellington that was perfectly made with a filet mignon.
Havericks Dry Aged Beef NSW Bone in Sirloin 400g
Havericks is a meat packer in Australia dealing with Meat Standard Australia (MSA) certified beef. They have their own dry age facility and this highly marbled bone-in sirloin of an unknown source has been aged 36 days to concentrate the flavour and naturally tenderise the meat.
90 Day Grain Fed Tender Stretched T-Bone 500g, Roasted Australian Tiger Prawns
I always enjoy a good piece of T-Bone steak since I was introduced to it at Jack’s Place when I was 5 year old. Then I grew up to know that the T-Bone (also called the porterhouse steak in US) is all about have two cuts of meat at once – the tenderloin and the striploin. Nolans Private Selection from Gympie S.E QLD (MSA) is produced from grain finished yearling beef, renowned for superior eating quality and is characterised by a clean juicy taste.
The sauces were charged separately. I enjoyed the mushroom sauce, and found the red wine jus too salty. The béarnaise made a la minute was good, but I was not a fan.
Portobello mushroom caps roasted in olive oil with melted garlic for flavour, simple and elegant side dish.
The seasonal green was buttered broccolini tossed with roasted macadamia nuts.
I would say their piece de resistance was the heirloom tomatoes mixed with sliced red onions with Thai basil as the aromatic and dressed with aged balsamic vinegar which was absolutely beautiful.
We simply ordered everything on the dessert menu and shared among the group. Such is what brotherhood is all about – you share everything, including the Covid virus 😉
Slow Roasted Pineapple, Coconut Sorbet, Tapioca, Palm Sugar & Lime Caramel
A deconstructed pina colada if you asked me. Or a South East Asian dessert found its place on the fine dining table if you believe the source of their inspiration.
Grilled Figs, Lemon & Marscapone Crepe, Botrytis & Wildflower Honey
This was my favourite among the desserts tonight. Figs were in season, and the lemony mascaporne cheese wrapped in the super thin crepe was a perfect warm dessert.
Chocolate & Hazelnut Torte, Poached Pear, Coffee Cream
Chocolate and hazelnut are a pairing made in heaven. The torte made with fine dark chocolate lifted with the sweet hazelnut butter was like Nutella meeting Belgium chocolate. Nice.
Spiced Apple & Rhubarb Crumble, Fior di Panna Gelato
I skipped this as it has two items that I least enjoy in dessert land – apple pie and rhubarb.
Liqueur Affogato: Espresso with Fior di Panna Gelato, Frangelico
The question for you – do you add the espresso or the frangelico liquer first? Leave a comment to tell me you take your affogato.
With an air of sophistication and tranquility this restaurant offers diners the ‘best steak in Sydney’ as well as a modern, waterside, open plan dining experience with warm, friendly and professional service.
The service was fantastic, Restaurant Manager George Vitalis who took care of our table was amazing with his knowledge of the wine pairing and warm hospitality. All the food served was absolutely beautiful, made under the watchful eyes of Executive Chef Kevin McKeown. The steaks simply melted in your mouth.
Reservation is a must, or you will have leave disappointed.
17 Lime St, Sydney NSW 2000, Australia
Tel : +61 2 9295 5060
Visited in Jun 2022
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