By Marie-Antoinette Issa.
Canterbury Bankstown may be better known for the blue and white bulldog mascot of its National Rugby League team, but, new steakhouse, Marrow & Co. is keen to prove there is more to the suburb than football fanatics.
Nestled within the Bankstown Sports Club, Culinary Director Evan Burgess’s latest venture showcases premium Australian beef, served with flair, finesse and flamboyance in the heart of Sydney’s Southwest. It is an eatery that elevates the steakhouse experience by offering a selection of more than 13 meticulously curated cuts, each treated with the reverence it deserves.
From the deep umami of in-house dry-aged Riverine tomahawk to the melt-in-your-mouth tenderness of Westholme Wagyu, every plate is a masterclass in quality and craftsmanship.
The decor at Marrow & Co. effortlessly straddles the balance between old-world charm and modern sophistication. The plush leather banquettes, rich wood accents and warm ambient lighting set the stage for an indulgent dining experience. Spectacular as they may be, they merely serve as support acts for the steaks - the true star of the show - inviting guests to handpick their cut from the restaurant’s impressive dry-aging display before the Chefs work their magic over the grill.
While the Marrow & Co menu is a veritable celebration of the butcher’s best, there’s more to tempt the palate than just a perfectly cooked cut of beef.
Start with the hand-cut beef tartare, expertly seasoned and crowned with a golden egg yolk, or surrender to the decadence of a truffled brie cheese soufflé, its airy texture a delightful contrast to the richness within. For those seeking the ultimate indulgence, the beef Wellington is a triumph - a buttery puff pastry casing enveloping grassland eye fillet, mushroom duxelles and pâté, all served with velvety mashed potatoes.
Every steak comes with a choice of sauce, from the classic Bearnaise to a bold chimichurri, ensuring that each bite is an explosion of flavour. As it would be a mis-steak to enjoy your favourite beef cut without bubbles, Marrow & Co. boasts a Sommelier-curated wine list designed to complement the menu’s deep, smoky richness. Whether it’s a bold Shiraz that stands up to the intense marbling of a grain-fed rib eye or a delicate Pinot Noir to enhance the subtle sweetness of a dry-aged sirloin, the selection is nothing short of impeccable.
As for dessert, the vanilla creme brûlée and the bombe Alaska with coconut, passionfruit and mango, are both unmissable.
Ultimately, Evan’s experience in Michelin-starred kitchens lends an undeniable finesse to every single dish at this ambitious venture and his vision is perfectly executed - to deliver a destination where carnivores can truly ‘meat’ their match.
