Margaret — Review by Jack's Dining Room
Sydney, Australia — Steakhouse, Contemporary Australian
The reviewer visits Margaret, Australia's number one ranked steakhouse and number two in the world, run by Chef Neil. They praised the exceptional Mashima ribeye for its buttery texture and intense flavor, the heritage wagyu ribeye served with bone marrow, and the unique coral trout. The restaurant showcases rare beef and fish on an open fire grill with flavors that far exceed typical American steakhouse offerings.
What was great: Mashima ribeye that cuts like butter with intense dry age flavor and fat, heritage wagyu ribeye with bone marrow, coral trout with exo butter, unique fish varieties not commonly found elsewhere, high quality grass-fed beef
What could improve: Nothing mentioned
The Dishes
Margaret's menu showcases some of the world's rarest and finest cuts of beef and seafood. The Mashima ribeye is the signature dish that draws diners from around the globe. This particular cut is one of only three restaurants in the world serving this beef, and it lived up to its reputation. The steak cut like butter with an intense dry age flavor and gorgeous fat marbling running throughout. The juiciness and tenderness rivaled wagyu, yet it was actually grass-fed Australian beef, making the depth of flavor even more remarkable.
The heritage wagyu ribeye offered another dimension of excellence. Served Australian-style with a wedge of lemon and a massive helping of bone marrow, this cut showcased the incredible fat content and richness that defines top-tier beef. The bone marrow was essential to the experience, adding decadent richness with each bite.
Beyond beef, Chef Neil's reputation extends to exceptional fish. The coral trout prepared in exo butter was revelatory, representing exactly the kind of ingredient most restaurants in America never source. The flavor was clean, delicate, and highlighted the quality of this rarely seen species. The reviewer expressed genuine amazement at discovering fish varieties in Australia that simply aren't available in American restaurants.
The Experience
Margaret is operated by Chef Neil, a local legend in Sydney's dining scene. The restaurant features an open fire grill where all dishes are cooked, creating a dynamic and engaging cooking environment. The service and atmosphere emphasize the quality of ingredients and Chef Neil's expertise.
Value and Pricing
No specific pricing was mentioned in the review, though the restaurant's elite status as the number one ranked steakhouse in Australia and number two globally suggests premium pricing.
Notable Moments
This steak is the reason people come to Margaret
I can feel the fat running through my veins already, but I love it. The bone marrow makes it.
I feel like every restaurant in America just has the same bronzino and then you come to Australia and you try fish you've never heard of. I'm going to start importing some coral trout back to New York.
The Verdict
Margaret absolutely lives up to its world-class ranking. This is essential dining for serious beef and seafood enthusiasts willing to travel to Sydney. Chef Neil's commitment to sourcing the world's rarest cuts and species creates an unparalleled gastronomic experience. Whether you're a steak connoisseur or adventurous seafood lover, Margaret delivers excellence that surpasses typical fine dining steakhouse experiences found elsewhere in the world.