Expanding our South African-inspired steakhouse experience to Sydney CBD
Seagrass Boutique Hospitality Group owns and operates the 21-year-old Australian steakhouse institution with eleven venues across Sydney, Melbourne, Perth, Canberra, Adelaide, and London. The latest remains faithful to the brand’s promise of delivering the finest meats, curated international and local wines, and subtle African flair reflected in the menus and décor. The venue will seat 120 guests and operate for lunch and dinner, Monday to Sunday.
Troy Mattingly, the Meat & Wine Co-Brand Manager, comments, “We’ve been looking for an appropriate location towards the southern end of the Sydney CBD, and we’re excited about 219 Castlereagh St. This allows us to better cater to people living in the vibrant residential suburbs bordering the CBD and the corporate community from the city to the Inner West.”
The food has its origins in the South African ‘braai’, an open grill cooking method centred on social gatherings; the secret to our steaks begins with the combination of select and premium cuts from Australian providores. Great care is then taken in cooking over a flame at high temperatures, with our signature 35-year-old family basting recipe that creates a unique and intensely desirable flavour.
A Glimpse into our Dry-Aged Programme
The Meat & Wine Co offers an exclusive, in-house, dry-aged steak programme: AGED. Shorthorn Rib-Eye from the heart of Gippsland in Victoria is encased in artisan beef dripping butter infused with seasonal ingredients and aged for up to 6 weeks to showcase how flavoursome and memorable a carefully treated steak can be.
The Castlereagh venue will launch its AGED program with black Australian truffle, where the umami depth balances harmoniously with tender marbling and enhances the meat’s natural flavours, creating a ‘melt in the mouth’ result.
Additionally, the brand’s steak program includes premium cuts from bespoke local providers, including the O’Connor, a 240-day grain-fed range exclusively curated by Head of Culinary Chef Sean Hall.
The menu also showcases South African favourites, including Boerewors – beef sausages with coriander & cumin, chakalaka sauce and onion rings, King Prawns marinated in traditional Mozambique peri-peri sauce, toasted on sourdough and house-made oil, and the iconic Biltong, African air-dried beef.
At The Meat & Wine Co, sides are no afterthought but a well-paired accompaniment and decadent in their own right: Truffle Mac & Cheese sits alongside Roasted Pumpkin marinated in maple miso and African chilli; and Vannella’s stracciatella, with dukkah, and house-made pumpkin chilli oil.
Unveil our Carefully Curated Wine Selection
Wine remains a core focus. Our selection proudly reflects the restaurant’s South African and Australian heritage and is curated by Seagrass’ Group Beverage Manager, Craig Southwell. With varied styles from all corners of the wine world, Craig works with national and international suppliers to source an exciting range of vintages and varietals.
The state-focused wine list showcases local wineries with an emphasis on partnerships with well-known national and international wineries like Brokenwood, Yalumba, Cloudy Bay, Vasse Felix, and Jim Barry, allowing the brand to pair exclusive aged wines with AGED steaks.
The restaurant wine list also features a bespoke Cellar Release section, which features a broad selection of Limited, Museum and Special Release wines curated by the Director of Wine. “The focus is on quality and value for those who wish to indulge in the majesty and delights fine wine can offer”. These include the 2018 Penfolds’ Grange’, 2017 Henschke’ Hill of Grace’, 2014 Torbreck’ Run Rig’ Shiraz Viognier, 2018 Jim Barry ‘The Armagh’ Shiraz, and 2020 Moss Wood Cabernet Sauvignon.
With core roots embedded within African culture, each venue is designed to embody this through modern design, aligned with the nuance of each space. The design intent of the Castlereagh venue brings together the prosperity of the Australian gold rush era with Africa’s diverse culture, creating a remarkably elevated and familiar dining experience.
The bar area boasts a colour palette that nods to the richness of Africa and its cultural heritage through the balanced use of marble, gold, velvet, and leather: to accentuate the contemporary sophistication and innovation that the restaurant is known for.
Discover the Stunning Afro-centric Interior
Design Partnership Australia, the interior architects behind the venue, developed South African sculptures with gold accents. Inspired by the Golden Rhinoceros of Mapungubwe, the’ Gold’ sculpture is a wooden sculpture covered in thin sheets of gold created in the medieval Kingdom of Mapungubwe in South Africa. This symbol represents the combination of physical power and wealth embodied in the region.
The Meat & Wine Co. will bring a welcome addition to the Sydney CBD’s dining scene, and we look forward to welcoming our familiar and new family.
Secure your spot and make a booking for an unforgettable dining experience at The Meat & Wine Co., located on Castlereagh St.