Clam Bar

Sydney, Australia

Glossy wood veneer panelling, parquet floors and potted palms provide a slick, business-ready backdrop to this Antipodean take on the New York steakhouse, complemented by Art Nouveau-inspired artworks from Laura Jones and Nadia Hernàndez. The team behind the CBD restaurant – Dan Pepperell, Michael Clift, and wine buff Andy Tyson – blend retro Upper East Side opulence with Sydney sensibilities, serving up ice-cold martinis alongside old-school Americana flavours. Head chef Sam Galloway’s menu mirrors NYC favourites with knowing nods to modish Aussie dining. Appetisers are straight out of Manhattan: oysters Rockefeller, prawn cocktail and steak tartare – but also, Ortiz anchovies served straight out of the tin. A raw seafood selection dazzles with caviar, oysters, sashimi and an extravagant seafood tower. For mains, choose from three steak cuts with classic sauces, plus hearty sides of beef fat potatoes, creamed spinach and thick cut bacon. There are also generous heaps of spaghetti with clams or crayfish and, for sheer indulgence, an off-menu steakhouse burger. A cocktail at the bar is a must, too: the bar service matches NYC’s finest.

Key Information

• Average price per person $109
• Lunch and dinner: Mon – Sat
• 61 2 9016 1590
• Visit Clam Bar's Website

Location

44 Bridge Street, CBD, Sydney, New South Wales, 2000