The best steakhouse in Sydney CBD.
A hidden New York speakeasy with a serious kitchen. Dry-aged Tomahawk, steak tartare carved at the table, and eighty cocktails at the bottom of Barrack Street. The steakhouse the CBD keeps to itself.
New York steak, Sydney basement.
Most people find Employees Only for the cocktails. They come back for the steak. Behind the red psychic sign on Barrack Street, down one flight of stairs, is a kitchen built on the same New York steakhouse tradition the bar was founded on in 2004 on Hudson Street.
The room is a speakeasy. The plate is a steakhouse. A dry-aged Tomahawk carved for the table, steak tartare made in front of you, premium Australian beef cooked with French technique. Two minutes from Wynyard Station, open late, with eighty cocktails and a bartender who knows what to pour alongside a rib eye.
Cuts worth the walk downstairs.
The dry-aged Tomahawk
Our signature cut, dry-aged and built for the table. Carved and basted in front of you. The centrepiece of any dinner here.
Steak tartare, tableside
Hand-cut and seasoned at your table, the New York way. A piece of theatre and one of the best things on the menu.
Premium Australian beef
The 1824 striploin and Copper Tree Farm beef. Provenance that earns its place on the plate, cooked over fire. See the full menu.
French technique
A bistro kitchen behind the steaks. Sauces, sides and starters that treat the rest of the plate as seriously as the cut.
Eighty cocktails alongside
Bartenders trained in New York. The Manhattan, the Old Fashioned and the right pour for whatever you ordered from the grill.
Dinner that runs late
Open Tuesday to Saturday from 4pm with a late licence to 3am Fri and Sat. A steak after the show is always on. Reserve a table.
Steak in the CBD, answered.
Where is the best steakhouse in Sydney CBD?
Employees Only on Barrack Street, a New York speakeasy and steakhouse a short walk from Wynyard Station. Dry-aged steaks, tartare tableside and a full bistro menu.
What steaks do you serve?
A dry-aged Tomahawk for the table, an 1824 striploin and premium Copper Tree Farm beef, plus steak tartare carved tableside. Cuts change with the best the kitchen can source.
Do I need a booking?
Walk-ins are welcome at the bar, but dinner tables, especially Friday and Saturday, book out ahead. Reserve a table to be sure.
How late is the kitchen open?
Open Tuesday to Saturday from 4pm, Saturday from 6pm, with a late licence to 3am Friday and Saturday. The kitchen runs late.
Pull up a chair.
Walk-ins welcome at the bar. Reservations recommended for dinner, especially Friday and Saturday.