Margaret

Margaret sits on the corner of Angela House in Double Bay, Sydney, and immediately signals a focused approach to Modern Australian cooking. From the street, the dining room’s large windows and warm materials promise a meal built on quality. Inside, an open kitchen and visible wood-fired grill set the tone: expect fire-kissed edges, dry-aged beef with deep caramel, and seafood served simply to show its freshness. The first courses often arrive as bright, focused plates, the mains as precisely timed steaks or grilled whole fish, and the service moves with quiet competence to keep diners comfortable. Neil Perry’s name is woven through Margaret’s identity. He opened the restaurant as a tribute to family and a practical expression of his CARE philosophy: care for suppliers, community, environment, and staff. That commitment shows in the relationships with producers such as Blackmore Wagyu and CopperTree Farms and in a seafood program that prioritises line-caught species and traceability. In 2025 Margaret was named the No. 2 Steak Restaurant in the World and the top steak destination in Australia — recognition that reflects Perry’s decades of influence and a kitchen that executes complex techniques with restraint. Awards amplify the message, but the everyday distinction comes from ingredient integrity and consistent technique. The culinary journey at Margaret balances two strengths. The dry-aged beef program sources full-blood Wagyu and carefully chosen pasture breeds, then finishes each cut over a wood-fired grill for a charred exterior and tender interior. The Blackmore Wagyu Steak is a signature: lightly seasoned, grilled to order, and presented to highlight marbling and texture. On the seafood side, the kitchen highlights line-caught coral trout, Ulladulla bass groper with XO butter, Glacier 51 toothfish, Mooloolaba king prawns and Fraser Isle spanner crab. Preparations are often clean and bright, sometimes kissed by fire or subtle pan-Pacific accents, offering contrasts of smoke, acid and silky butter. Dishes change daily to reflect seasonal catches and farm deliveries, and a tasting option pairs small-format courses with sommelier-selected wines for a guided progression. Margaret’s beverage program supports the menu with a deep, Australian-forward wine list and sommelier recommendations. Cocktails include modern twists such as an all-Australian Negroni, while zero-proof options are thoughtfully crafted. Service is formal without stiffness: staff explain provenance, suggest pairings, and anticipate pacing to match the meal. The layout accommodates roughly 120 guests, with an energy that suits weekday dinners and long weekend lunches. Lighting and natural materials create a warm, inviting atmosphere where conversation feels natural and plates remain the focus. Design choices are practical and refined. Natural timbers, generous lighting, and an exposed grill area create visual warmth without theatrical excess. The open kitchen allows diners to see key techniques like wood-fire finishing and sauce reduction, reinforcing the restaurant’s honest approach to cooking. Acoustic design keeps noise comfortable for conversation, while table spacing balances intimacy and a lively room. The front-of-house team combines local neighborhood friendliness with professional wine and menu knowledge, offering an experience that feels both elevated and accessible. Plan to visit Margaret for dinner to see the full grill program in action; weekend lunch is ideal for lighter seafood plates. Reservations are taken via the official website and are recommended, especially for weekend evenings and larger groups. Dress is refined casual; smart shirts and tailored separates fit the room. Note that tasting menus and sommelier pairings are available on most service nights, so mention special dates or dietary needs when booking. Margaret in Double Bay is a place to taste Australia’s coast and pasture in one sitting. With Neil Perry’s leadership, a world-ranking steak program, and a clear sustainability focus, the restaurant rewards advance reservations and curious diners. Book a table at Margaret to experience wood-fired steaks, pristine line-caught seafood, and an Australian wine list that completes each course.