Alfie’s @ Sydney

Because Bistecca is so difficult to book, Alfie’s comes to the rescue for similar good steaks in the vicinity of Sydney CBD.

Alfie’s reinvents the idea of the steakhouse as a place of opulence and excess with a stripped back, irreverent and rule breaking cocktail bar and restaurant inspired by the underbelly of East London.

Happy Hour in the bar runs from 4 pm to 6 pm, offering strange sounding cocktails like Alfie’s Martini (poured table side out of a thermos), Bloody Shiraz Spritz, a Butcher of Beer, etc and bar grub like a hot chip spit-roast beef butty. No bookings are required for the bar.

The Dining Room at the rear is where the action intensifies. The space is a theatre—sounds are dapper, art has a unique flavour, and meat is prepared in your gaze alongside a red glow cast from the dry age. It exudes newness, wrapped in an impactful, rousing, and buzzy atmosphere. 

Baked fresh in-house everyday, the thyme scones that with caramelised onion butter are dope, and don’t be shy with the butter.

Sirloin Steak 220g

Green mustard

Because this is the Bistecca team we’re talking about, any old steak it ain’t. Sit down and order the 220g Riverine sirloin (the only choice of meat available), wet and dry-aged on-site for maximum flavour. The sirloin is cooked over a blend of charcoal and ironbark for a perfectly balanced crust, cooked over fire on Alfie’s custom-made grill, guaranteed to be on your table within 15 minutes of ordering. 

Daily Rotisserie Special

The spit roast is prepared days before it’s slow cooked on the rotisserie, same quality sirloin marinated in mustard, chardonnay vinegar and anchovies. A differing flavour profile slow roasted hours before service, and only a limited amount each day. We ordered a portion to share, and the meat was so tender and juicy like a prime rib.

Cucumber Salad

Grilled, pickled and fresh, baby cos, spiced honey vinegar

Though our cucumber salad, with pickled and fresh cucumbers and grilled lettuce, is overdressed with the spiced honey vinegar. Nice flavour, too wet.

Confit Garlic Mushrooms

Garlic Mushrooms, Walnut, Burnt Onion Soubise

They’ve got five types in this bowl: field, swiss brown, button, fried enoki and pickled Shimeji, all hanging out in their goddess cream with a sprinkling of mushroom salt. The enoki is a textural crunch, and pickled shimeji adds a vinegary sharpness, making it an interesting side.

Potato Rosti

Bacon, mussel tartar, gruyere

And if you need carbs, the potato rosti is delicious and innovative with savoury bits of bacon, mussel infused tartar sauce topped with a shower of shaved Gruyere cheese.

It’s cooked to perfection, blushing pink, with a glorious amount of fat, char and seasoning. Paired with a green sauce, heady with confit garlic, Dijon mustard and horseradish, it’s a cut above most steaks in town.

F**K Off Gelato-On-A-Stick 

Burnt honey, beef fat, rosemary, Alfie’s X Ciccone & Sons collab

To cap it off, in collaboration with Ciccone & Sons, make sure you leave room for the seriously flavourful homemade gelato made from burnt honey, beef fat, and rosemary.

It looks like a Magnum bar, but when you bite into it, you know instantly it is something much better. Buttery with the nice aroma of animal fats, and slight saltiness and flowery fragrance from the honey and rosemary.

The energy of the venue is explosive, the art is bold, the sounds are edgy and the dining time is fast (just over one hour). So if you want a leisurely pace to enjoy your meat, this is not the place.

There’s no steak house like Alfie’s. The dining time is fast (90 mins), the sounds are dapper and the meat is prepared in your gaze alongside a red glow thrown from the dry age. It’s one of the best I’ve had in recent memory, and well-priced, too. I’ll be back for that alone.

Alfie’s Bar and Steak Restaurant Sydney
Shop 2, 4-6 Bligh Street, Sydney, NSW 2000
Tel : +61 2 9044 5733 (Reservations)

Visited May 2025