I knew I was in for something special the moment I turned the corner into Double Bay just before 6pm. Outside Margaret, a queue had already formed, not the kind you politely join without a second thought, but the kind that makes you pause and wonder whether you’ve stumbled upon one of Sydney’s most coveted reservations. Inside, the atmosphere was electric. The room was chock-a-block with a distinctly well-heeled crowd, a who’s who of Sydney, all leaning in over candlelit tables, clearly aware they were part of something exceptional.
From the moment we were seated, the service was impeccable. This is a restaurant that understands hospitality at its highest level. There is a quiet choreography to the way the team moves, attentive without hovering, intuitive without intrusion. Our waitress, effortlessly knowledgeable, guided us through the menu with the kind of confidence that only comes from truly knowing the food inside out.
We began with the Tuna Tartare, delicately paired with an impossibly light avocado mousse that almost melted before it touched the tongue. It was fresh, precise, and beautifully balanced. Then came the lobster ravioli, a dish with its own backstory. Having once been taken off the menu, it returned due to overwhelming demand, and after just one bite, I understood why. It was, quite simply, extraordinary. Rich yet refined, indulgent without being heavy.
Alongside it, the fluffiest focaccia I have ever tasted arrived at the table, still warm, its golden crust giving way to an airy, pillowy centre. We also tried the Spencer Gulf King Prawns, served with a vibrant roast pepper salsa. Sweet, perfectly cooked, and deeply satisfying, they set the tone for what was fast becoming a standout meal.
© Darrin JamesThe fish course followed, and it was here that I found myself quietly astonished. The snapper was, without exaggeration, the most tender I have ever tasted. It flaked effortlessly, served with buttery cabbage and what can only be described as the best mushy peas I’ve ever had. It was comfort food, elevated to something altogether more elegant.
And then came the moment we had been waiting for. The 500g CopperTree 36 Month Grass-Fed Hereford Ribeye arrived with a quiet confidence, as though it already knew it was the star of the show. And it was. From the very first cut, it was clear this was no ordinary steak. The texture was extraordinary, tender to the point of disbelief, with a richness that felt almost buttery. Each bite was deeply satisfying, layered with flavour, and cooked with absolute precision.
© Darrin JamesMy husband and son were in complete agreement. This wasn’t just a great steak. It was the best steak we had ever tasted.
As if that wasn’t enough, we also tried the 220g CopperTree 60 Month Friesian Fillet, served with red curry butter and grilled shallots. It was so melt-in-the-mouth, so impossibly soft, that for a moment we genuinely felt as though we might have transcended reality. It was indulgence at its most refined.
© Darrin JamesThe steaks were accompanied by Wentworth’s twice cooked crisp and creamy potatoes, a dish that deserves its own moment of appreciation. Golden and crunchy on the outside, impossibly soft within, they were the perfect counterpart to the richness of the meat.
It is no surprise that chef and owner Neil Perry speaks with such pride about the restaurant’s recognition.
© Getty Images for Qantas“We’re absolutely thrilled that Margaret continues to be recognised as one of the world’s best steak restaurants by World’s 101 Best Steak Restaurants,” he shared.
“This recognition is a true reflection of the dedication behind our family run restaurants, from sourcing the highest quality beef from outstanding producers like Blackmore Wagyu and CopperTree Farms, to ensuring every cut served is meticulously dry-aged and perfectly cooked.
“It’s also fantastic to see Gran Torino make the list this year, which highlights the exceptional quality and reputation of Australian beef that we serve across both our restaurants.”
© Darrin JamesBy the time dessert arrived, I wondered how anything could possibly live up to what we had just experienced. And yet, it did. The mascarpone, blueberry and almond trifle was light, layered and quietly indulgent, while the crème caramel, drizzled with Malfroy’s Gold Blue Mountains honey, was silky, delicate and utterly comforting.
As we stepped back out into the Sydney evening, there was a sense that we had experienced something rare. Not just a meal, but a moment. One that lingers.
There are restaurants you enjoy, and then there are restaurants you remember. Margaret is firmly in the latter.
Address: 30-36 Bay St, Double Bay NSW 2028
Phone: (02) 9068 8888
Menu: margaretdoublebay.com
Reservations: themargaretfamily.com
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