
New premium meat-ing joint, The Steakhouse, is opening inside Castle Hill RSL, bringing serious cuts, Australian produce and a more polished dining room to Sydney’s north west.
Opening on July 9, the 130-seat restaurant is being positioned as a step up for the club’s dining offer, with a menu that screams ‘premium’.
The venue is being led by Steve Sidd, Restaurateur and Group Managing Director of Catering HQ, who brings nearly 30 years of hospitality experience across major international hotel groups and independent operators. At The Steakhouse, that experience comes through in a focus on consistency, quality and a menu shaped by hyper-local and sustainable produce.
“The Steakhouse has been created around a simple belief – great dining starts with great produce. From carefully selected cuts and premium ingredients to the way each dish is prepared and presented, the focus has always been on quality and attention to detail,” says Sidd.
“We wanted to create a restaurant that feels elevated, yet remains warm, welcoming, and accessible. As the Hills continues to evolve, we saw an opportunity to introduce a dining experience that combines exceptional food, genuine hospitality, and an atmosphere designed to bring people together.
“Ultimately, we hope guests leave feeling they’ve enjoyed something memorable and discover a restaurant they’ll want to return to time and time again.”
To that point, the dining room has been designed with rich finishes that make it hard not to get cosy, considered lighting and more intimate seating, giving the space a warmer, more restaurant-like feel while still sitting within the familiar setting of Castle Hill RSL.
Steakhouse theatre
The opening menu is far from shy about going big. There is Wagyu Steak Tartare with cured egg yolk, pickled Spanish onion and housemade potato crisps, plus Bone Marrow with mushroom duxelles, onion purée, marrow snow and grilled sourdough.
The Wagyu Trio is one of the main drawcards, showcasing three cuts from Robbins Island Full Blood Wagyu: Chuck Tail Flap MB9+, Rump Cap MB9+ and Striploin MB9+, served with mushroom and gochujang chilli ketchup.
There is also Snapper Crudo with black olive crisp, lemon oil, pickled fennel and tomato-pomegranate gel, giving the menu a lighter seafood option alongside the heavier steakhouse signatures.
Dessert keeps the theatre going with the Cigar de Cacao, a chocolate cigar filled with rich chocolate mousse and finished with crunchy chocolate crumble. It is presented tableside beneath a smoke-filled glass dome, because apparently the steakhouse drama does not stop at mains.
Guests can also choose from an additional set menu, share-style options and group degustation menus, with a wine list that includes a 2019 St Hallett Old Block Shiraz, Tolpuddle Chardonnay and Henschke Innes Vineyard Pinot Gris.
The opening comes as Castle Hill continues to grow as a dining and lifestyle hub in Sydney’s north west. For Castle Hill RSL, The Steakhouse adds a more elevated option to its existing hospitality line-up, catering to club members and local diners looking for somewhere that works for midweek dinners, family celebrations, long lunches and special occasions.
Source: Curated Agency
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