Opened in the 101-year-old Beneficial House on Wynyard Lane, The Sanderson is the latest venture from The Speakeasy Group (Eau de Vie, Mjoner). And while I don’t think Sydney really needed another luxe seafood and steak house, this kitchen is ticking all the right boxes for sumptuous CBD feasts in expensive dining rooms.
On the table we see two miniature silver rams with curled horns. Our waiter flips them around, and pours us a nip of something neon-green. We’re told it’s made in-house, from sherry, green apple, cucumber, and white balsamic. Sounds a lot better than the Midori of our youth, so down it goes. Like a bright, zippy treat, actually. A sign of the fun to come.
The Sanderson is a 120-seat steak and seafood restaurant in the heritage-listed Beneficial House in Sydney’s CBD. We love the cosy booths, theatrical touches (fruity boozy shot to kick off your meal; choose your knife adventure, etc) and balanced, seasoned dishes.
Time Out tip: The Sanderson’s sibling venue, Sydney’s former world’s best cocktail bar Eau de Vie, is found in the basement below. We say kill two birds and come check out both.
Pearl Diver is a dynamic oyster bar and bistro in the heart of Melbourne’s theatre precinct. Accompanying the incredible selection of seasonal oysters is a full bistro menu paired with a concise and highly curated wine list.
It’s nearly time for the announcement of all the finalists for the 22nd Annual Bartender Magazine Australian Bar Awards, so we are going to share with you some sneak peeks in the lead-up. Today, it’s the best New Bars in Australia.
It’s nearly time for the announcement of all the finalists for the 22nd Annual Bartender Magazine Australian Bar Awards, so we are going to share with you some sneak peeks in the lead-up. Today, it’s those bars that specialise in one of our favourite spirits: Whisky.
There is nothing holier for the clocked-off worker than the end-of-shift Boilermaker. More than a drink, it’s a drinking ritual akin to a sort of communion. If you’ve never worked in hospitality, the term Boilermaker might be new to you, but, put simply, a Boilermaker consists of two things: an ice-cold beer and a shot of whiskey (or whisky – depending on the style), AKA the perfect knock-off combo.
The owners of Sydney’s newest luxe seafood and steakhouse are determined to pull out all the stops, with dishes such as eclair carbonara, spanner crab salad served tableside and choose-your-own Argentinean knives.
If you’re looking for a new restaurant in Sydney to impress one of your work colleagues, allow us to introduce The Sanderson. One of only a handful of places in the harbour city that offers a ‘finished tableside’ Gueridon service, this is an experience for all the senses.
Melburnians are almost as passionate about their cocktails as they are about their coffee. What’s the proper way to make a Martini? Gin or Vodka Gimlet? And should an Aperol Spritz ever be on tap?
