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✔️Breakfast ✔️Lunch ✔️Dinner ✔️Dine in
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Hours
| Friday | 12–11 PM |
| Saturday | 12–11 PM |
| Sunday | 12–10 PM |
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 6–11 PM |
| Thursday | 12–11 PM |
Address and Contact Information
Address: 30-36 Bay St, Double Bay NSW 2028, Australia
Phone: +61 2 9068 8888
Website: https://themargaretfamily.com/
Menu Photos
Order and Reservations
Reservations: themargaretfamily.com
Photo Gallery
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Reviews
Tidbit Channel
I would like to thank all the staffs for being so polite and friendly. What a delightful vibe at Margaret Restaurant.
The wine list is average, I find the list at Quay Restaurant a little better. The appetizers were quite good for a steak house (I often go to Tokyo so maybe my standard is a little high for raw seafood).
I highly recommend the Copper bone in sirloin, with the sides of beans and greens. The meat tasted like a green field of Australian grass with a cool breeze. The aroma was phenomenal.
The 2 fish dishes were also quite tasty with a touch of flame. All in all, reserve the place before you come and if you want a cool show, book the table in front of the open kitchen.
Cheers to the #1 steakhouse in Australia!
… moreThe wine list is average, I find the list at Quay Restaurant a little better. The appetizers were quite good for a steak house (I often go to Tokyo so maybe my standard is a little high for raw seafood).
I highly recommend the Copper bone in sirloin, with the sides of beans and greens. The meat tasted like a green field of Australian grass with a cool breeze. The aroma was phenomenal.
The 2 fish dishes were also quite tasty with a touch of flame. All in all, reserve the place before you come and if you want a cool show, book the table in front of the open kitchen.
Cheers to the #1 steakhouse in Australia!
YUJIE HU
I usually try not to have high expectations for restaurants — the higher the expectation, the greater the disappointment. But this place was a wonderful surprise! Every single dish we ordered was delicious, not a single miss. The service and ambiance were also excellent, and they even gave us a little cupcake for the birthday celebration. The whole dining experience was delightful, and I’ll definitely be back.
… moreNicole Cadiz
It was a hot summers day and a part of 10 of us sat outside. Despite the heat the food was incredible- oysters were fresh and delicious. Entrees included bresola, spinach and pine nut pie, the most insane mozzarella pear and nuts and beetroot.
Our waiter Christain was amazing. Nothing was a problem for him and everything was delivered promptly and with a smile. Mains steak flat head fish and Coral trout. All amazing. Margaret’s is a special place. If you want to pay for a great meal this is a place to go.
… moreOur waiter Christain was amazing. Nothing was a problem for him and everything was delivered promptly and with a smile. Mains steak flat head fish and Coral trout. All amazing. Margaret’s is a special place. If you want to pay for a great meal this is a place to go.
siriwan srikul
The restaurant was busy we had the pleasure of enjoying a nice meal and good quality. The attentive staff ensure felt well taken care of the begin. Highly recommend the dry aged copper tree 36 month was delicious and perfect texture cooked juicy.
… moregaogeous
It was a lovely night to check the burger out. The best? Not necessarily. (Tried the Gidley’s a few days later and definitely preferred Margaret’s.) But it made me think of coming back as it’s definitely a really fresh good cheese burger in my area. Also liked the dessert. Thank you. Would love to try Margaret sometime.
… moreNiki Vasiliadis
This one is hard to rate as there was so much variance in the dishes. We went to try what was voted as Australia’s best burger and for sure the burger was really good! Is it Australia’s best? That a matter of preference with places like Gilda’s and Clam Bar also have really really good burgers. But it has to be said, the burger was tasty and a solid choice. But that’s about it. My sister has the crab Signapore noodles and it was a bland dish. There wasn’t any noticeable spices or flavours to it, it literally tasted like plain noodles with crab. The chips were way over salted and also not sure if they are made in-house, they looked and tasted like a frozen bag of chips cooked in the fryer. The anchovy toast held promise but again, the flavours were underwhelming.
The setting is very much a cafe vibe but the prices in the menu are more in line for a restaurant. Overall not really worth it unless going specifically for the burger.
… moreThe setting is very much a cafe vibe but the prices in the menu are more in line for a restaurant. Overall not really worth it unless going specifically for the burger.
Kevin Drew
Amazing restaurant that reflects the true Australian cuisine of today.
Stunning fresh produce & ingredients expertly crafted & plated. The staff are well versed in the menu and clearly passionate about providing a relaxed and memorable experience. The fitout is stunning but understated and filled with light and fresh air. A must visit if you appreciate fine food without too much fuss.
… moreStunning fresh produce & ingredients expertly crafted & plated. The staff are well versed in the menu and clearly passionate about providing a relaxed and memorable experience. The fitout is stunning but understated and filled with light and fresh air. A must visit if you appreciate fine food without too much fuss.
jason z
Margaret is a restaurant we had really been looking forward to visiting, especially because it is known for serving one of the top three steaks in the world. We were very excited to finally try Margaret in Sydney and had high expectations for the experience.
The steak itself was okay. It was quite fatty, which may be part of the intended style, but it simply wasn’t to my personal taste.
The service, however, needs improvement. This is not a food court — it is positioned as a fine dining restaurant. We have had many fine dining experiences around the world, and typically the waitstaff are attentive: clearing finished plates promptly, replacing used cutlery, and refilling water without being asked. Unfortunately, we did not receive that level of service, and basic table attention was often delayed.
What disappointed us most was the overall service experience. We couldn’t help but notice that Asian guests seemed to be seated near the entrance or along the aisle, and at times were asked to wait, while some white guests appeared to be seated more quickly. It may have been a misunderstanding, but the situation made us feel uncomfortable and upset.
Because of this experience, we unfortunately won’t be returning.
… moreThe steak itself was okay. It was quite fatty, which may be part of the intended style, but it simply wasn’t to my personal taste.
The service, however, needs improvement. This is not a food court — it is positioned as a fine dining restaurant. We have had many fine dining experiences around the world, and typically the waitstaff are attentive: clearing finished plates promptly, replacing used cutlery, and refilling water without being asked. Unfortunately, we did not receive that level of service, and basic table attention was often delayed.
What disappointed us most was the overall service experience. We couldn’t help but notice that Asian guests seemed to be seated near the entrance or along the aisle, and at times were asked to wait, while some white guests appeared to be seated more quickly. It may have been a misunderstanding, but the situation made us feel uncomfortable and upset.
Because of this experience, we unfortunately won’t be returning.
Maddy Badenhorst
Food was top tier. Fresh, high quality seasonal produce. All flavours were balanced and extremely well thought out. Steaks were perfectly cooked, atmosphere is bustling but enjoyable. Staff were helpful and informative.
… moreLisa
Overall, pretty disappointed given the high standard Margaret should be held to e.g. number 2 steak restaurant in the world and Neil Perry’s reputation. We spent $340 on focaccia, three entrees, two mains and two non-alcoholic drinks.
The staff was a mix of experienced and inexperienced. Quite a lot of young people on the floor and kitchen – which is okay if they are mostly professional and the food is good. However some staff were forgetful – I asked to see the cocktail menu in the middle of dinner (ended up getting it myself from the front), I ordered a juice which we had to follow up on (they didn’t charge us on the bill which I especially appreciate since the grapefruit juice was straight up bitter), waiter remembered it was our anniversary and offered us a cupcake as we were leaving – we declined as we just wanted to go home by the end.
The best dish was the Wagyu tongue which was a special – our waiter forgot to mention the specials, I overheard the specials from the table behind. The beetroot was okay, however more of a side dish than an entree. The tuna entree was good.
The most disappointing part of the night were the mains. We ordered the King George whiting fish and Dry Aged Sirloin. As you can see the fish has no where to hide, it was basically just fish. It was overcooked – it wasn’t moist and silky, instead it had that sticky/chalky feeling between your teeth and barely any flavour.
The steak however was the kicker. In the photos was how the steak was done. The waiter asked how I would like the steak, I said however the chef recommends, he said medium rare, we said okay. This steak looked rare to me – parts seemed blue. I understand if that is how it should be but we couldn’t chew through it? So I asked a waiter – is this how it is meant to be cooked? She said yes. I asked if it was medium rare? She said yes. I said it looked rare or blue even. She asked if we wanted it cooked to our liking. I said yes. Her response was defensive and made me feel like I was the problem. Just look at the photo and you can be the judge. The steak came back after a couple of minutes, slightly cooked more – probably cooked to rare. Unfortunately the steak was just not that great. Maybe it was sliced too thick. I didn’t appreciate being belittled when I sent back the steak – we have enjoyed plenty of steaks around Sydney including Bistecca, Firedoor, Bopp & Tone, The Gidley. All were cooked to the chef’s recommendation. All were to our satisfaction.
The menu is big and so is the venue. Maybe both need to be scaled back for better quality control.
… moreThe staff was a mix of experienced and inexperienced. Quite a lot of young people on the floor and kitchen – which is okay if they are mostly professional and the food is good. However some staff were forgetful – I asked to see the cocktail menu in the middle of dinner (ended up getting it myself from the front), I ordered a juice which we had to follow up on (they didn’t charge us on the bill which I especially appreciate since the grapefruit juice was straight up bitter), waiter remembered it was our anniversary and offered us a cupcake as we were leaving – we declined as we just wanted to go home by the end.
The best dish was the Wagyu tongue which was a special – our waiter forgot to mention the specials, I overheard the specials from the table behind. The beetroot was okay, however more of a side dish than an entree. The tuna entree was good.
The most disappointing part of the night were the mains. We ordered the King George whiting fish and Dry Aged Sirloin. As you can see the fish has no where to hide, it was basically just fish. It was overcooked – it wasn’t moist and silky, instead it had that sticky/chalky feeling between your teeth and barely any flavour.
The steak however was the kicker. In the photos was how the steak was done. The waiter asked how I would like the steak, I said however the chef recommends, he said medium rare, we said okay. This steak looked rare to me – parts seemed blue. I understand if that is how it should be but we couldn’t chew through it? So I asked a waiter – is this how it is meant to be cooked? She said yes. I asked if it was medium rare? She said yes. I said it looked rare or blue even. She asked if we wanted it cooked to our liking. I said yes. Her response was defensive and made me feel like I was the problem. Just look at the photo and you can be the judge. The steak came back after a couple of minutes, slightly cooked more – probably cooked to rare. Unfortunately the steak was just not that great. Maybe it was sliced too thick. I didn’t appreciate being belittled when I sent back the steak – we have enjoyed plenty of steaks around Sydney including Bistecca, Firedoor, Bopp & Tone, The Gidley. All were cooked to the chef’s recommendation. All were to our satisfaction.
The menu is big and so is the venue. Maybe both need to be scaled back for better quality control.