The ultimate indulgence at Marrow & Co.- A Review of Sydney’s amazing new Steakhouse Gem at Bankstown Sports Club
Sydntey, Australia – February 26, 2025
Review compiled by Axel Ritenis, ST Wine and Food Editor-using parts of Media Release with Text/formatting improved with Gemini AI
When I received an invitation to “indulge in a curated tasting menu featuring premium Australian beef, signature dishes, and expertly paired wines and cocktails” from a top PR agency on behalf of the Bankstown Sports Club, I couldn’t wait to attend.
Thus, I found myself among Sydney’s professional foodies, Instagrammers, and media influencers who had converged on the Bankstown Sports Club last night to celebrate the launch of Bankstown Sports Club’s newest dining destination, Marrow & Co. This charming and sophisticated new steakhouse, integrated into two replica railway carriages, promises to become a standout culinary destination for food enthusiasts, friends, and families across Sydney.
While Marrow & Co officially opened in December 2024, it continues to offer a refined twist on the traditional steakhouse experience, where classic elegance meets contemporary charm. I certainly enjoyed the evening—the setting, the food, and the great company, as will be seen in the images.
Guests had a perfect backdrop for a VIP photo opportunity
The evening was organized and coordinated by Snezana Hay, Director of SPEAK COMMUNICATIONS, and the team really helped to pull off an ambitious evening.
The anticipation was palpable as I stepped into the media launch of Marrow & Co at Bankstown Sports Club. Instantly, I was enveloped in an atmosphere that seamlessly melded the refined elegance of a classic steakhouse with a contemporary, vibrant energy. The warm, inviting lighting, the soft murmur of conversation, and the subtle scent of perfectly grilled beef created an immediate sense of occasion.
The Riverine Tomahawk, displayed with pride in the specialized dry-aging fridge. The 1.5kg, deeply marbled steak, its rich color intensifying with age.
The culinary journey began with a deep dive into the heart of Australian beef. The menu, presented with a flourish, was a testament to the dedication to local sourcing, showcasing thirteen distinct cuts. Each description was a mini-story, detailing the origin and characteristics of the beef. My eyes were immediately drawn to the Riverine Tomahawk, displayed with pride in the specialized dry-aging fridge. The sight of the 1.5kg, deeply marbled steak, its rich color intensifying with age, was captivating. The process of handpicking my cut, guided by the knowledgeable staff, transformed the dining experience into an interactive culinary adventure.
The hand-cut beef tartare, served with a delicate quail egg yolk and crispy crostini
Perfect and intensely flavoured Calamari went well with a Rose from the sommelier
Decadent truffled brie cheese soufflé
The focus on steak is complemented by a selection of classic steakhouse starters that elevate traditional dishes with modern finesse. Guests can indulge in finely seasoned hand-cut beef tartare, a silky chicken liver parfait served with house-made pickles, and a decadent truffled brie cheese soufflé that marries the richness of brie with the earthy notes of truffle. The starters were a masterclass in finesse.
The hand-cut beef tartare, served with a delicate quail egg yolk and crispy crostini, was a symphony of textures and flavors. Each bite revealed the freshness of the beef, enhanced by the subtle seasoning.
The chicken liver parfait, presented in a charming ceramic jar, was silken and smooth, the richness cut through by the bright, tangy house-made pickles, which included miniature gherkins and pickled onions. The truffled brie cheese soufflé was a cloud of decadence, the airy texture yielding to the creamy, earthy notes of brie and truffle. The aroma alone was intoxicating.
The Beef Wellington arrived with a theatrical flourish, its golden puff pastry glistening under the warm light. The Beef Wellington is an unmissable highlight.
Featuring a 400g Grasslands Eye Fillet encased in flaky puff pastry, layered with prosciutto, mushroom duxelle, and rich pâté, this iconic dish is served with creamy mashed potatoes and your choice of sauce, offering a truly indulgent dining experience.
“Slicing through the layers revealed the perfectly cooked 400g Grasslands Eye Fillet, its tender pink center contrasting beautifully with the rich, dark layers of prosciutto, mushroom duxelle, and pâté. The creamy mashed potatoes, whipped to a velvety consistency, were the perfect accompaniment, while the choice of red wine jus or béarnaise sauce allowed for a personalized touch. Each component was executed flawlessly, a testament to the kitchen’s precision and skill.”
Sommelier Ben Moechtar who curated the Wine List serving a Rose
The Wine list includes some Big Reds ,..that perfectly enhance the amazing aged Beef that is the focus of the menu Photo credit A.Ritenis
The beverage pairings were equally impressive. The cocktails, crafted with meticulous attention to detail, offered sophisticated twists on classic recipes. My Manhattan, served in a chilled coupe glass, was a perfectly balanced blend of rye whiskey, sweet vermouth, and bitters, with a cherry garnish adding a touch of elegance. The wine list, curated by sommelier Ben Moechtar, was a treasure trove of varietals, each selected to complement the menu’s rich flavors. The house-brewed craft beers from Bankstown Sports’ Basement Brewhouse added a unique local dimension, with the pale ale offering a refreshing counterpoint to the rich dishes.
The ambiance was carefully curated to create an intimate and inviting atmosphere. The design, by Etic, masterfully blended traditional steakhouse elements with contemporary touches. The plush leather seating, the aged brass accents, and the rich wooden paneling created a sense of timeless elegance. The dining carriages, reminiscent of luxurious train journeys, added a touch of whimsy and charm. The private dining rooms, with their low lighting and bespoke furniture, offered an exclusive space for special occasions. The service was impeccable, with attentive and knowledgeable staff anticipating every need. The curated music, a blend of classic jazz and contemporary tunes, created a sophisticated and relaxed atmosphere.
Overall, Marrow & Co has successfully created a dining destination that transcends the traditional steakhouse experience. The meticulous attention to detail, the unwavering commitment to quality, and the warm, inviting atmosphere make it a standout addition to Sydney’s culinary scene. I left Marrow & Co. with a sense of satisfaction, eager to return and explore more of their exceptional offerings.
The Show-Stopping Centrepiece:
Beef Wellington: The 400g Grasslands Eye Fillet, encased in flaky puff pastry with prosciutto, mushroom duxelle, and rich pâté, was an absolute highlight. Served with creamy mashed potatoes and a choice of sauce, it was a masterclass in culinary artistry.
At the Helm:
At the helm of Marrow & Co is Evan Burgess, the Culinary Director of Bankstown Sports Club, who brings more than two decades of culinary expertise to the role. With a career that spans prestigious venues in both Australia and London, including Michelin-starred restaurants like The Ledbury and Pied à Terre, Burgess has cultivated a passion for exceptional food and dining experiences.
“His vision for Marrow & Co is to create a steakhouse that not only delivers on the quality of its food but also provides a memorable and welcoming atmosphere for patrons.”
Beverage Pairings and Craftsmanship:
The cocktail menu offered sophisticated twists on classic drinks, reflecting a Manhattan-style elegance.
The wine list, curated by Sommelier Ben Moechtar (whom I first met at the legendary Wildfire Argentinian Steakhouse that used to be located in the Overseas Passenger Line Terminal, Sydney), showcased a thoughtful balance of contemporary and iconic wines, perfectly complementing the menu.
The house-brewed craft beers from Bankstown Sports’ Basement Brewhouse added a unique local touch.
The Ambiance and Service:
The design, by Etic, created a warm and inviting atmosphere, blending traditional steakhouse elements with modern touches.
The dining carriages, with their plush leather seating and aged brass accents, evoked a sense of nostalgic elegance.
The private dining rooms offered an exclusive and sophisticated space for special occasions.
The service was polished yet approachable, making me feel comfortable and well taken care of throughout the evening.
The low lighting and curated music created a perfect atmosphere.
Overall Impression:
Overall, Marrow & Co has successfully created a dining destination that transcends the traditional steakhouse experience. The meticulous attention to detail, the unwavering commitment to quality, and the warm, inviting atmosphere make it a standout addition to Sydney’s culinary scene. I left Marrow & Co. with a sense of satisfaction, eager to return and explore more of their exceptional offerings.
bankstownsports.com/marrow-and-co
