Kingsleys Australian Steakhouse is one of the original Sydney steakhouses, renowned for its premium beef, friendly service and memorable atmosphere. Head Chef Gavin Coyne, who learnt his trade in the south of France, leads the kitchen brigade.
Located in a heritage-listed sandstone building that was once a soap and candle factory, the restaurant is split over three levels and the walls are scattered with ribbons from various meat shows.
With 20 years of experience under their belt, it is no wonder that the quality of the steaks is second to none, featuring well-known names such as O’Connor Beef, Haverick’s Dry Aged Beef and Rangers Valley Wagyu, to name a few. The beef Wellington is a great dish on a chilly day. The pastry is crispy and golden, and the meat is cooked to perfection. While it comes with a delicious carrot puree, sautéed kale and salsa verde, it’s hard to resist a additional side of traditional onion rings.
PSST! They have a ‘meating’ special, comprising an entree, main and glass of wine for $45.