Alfie's

restaurant

A fast-paced steakhouse near Martin Place serving single-cut Riverine sirloin alongside Sydney's coldest Martini at minus-10 degrees.

4.5

(858 reviews)Google

Happy Hour Deals

Happy Hour

$6 gin & tonic
$3 butcher of beer
$10 house red & white wines
$16 martinis

Monday – Saturday

4:00pm – 6:00pm

Best For

BarOutdoor SeatingTakes ReservationsWheelchair Accessible

Shop 2, 4/6 Bligh Street, Sydney CBD 2000

View on Google Maps

Opening Hours

Monday12pm – 12am

Tuesday12pm – 12am

Wednesday12pm – 12am

Thursday12pm – 12am

FridayToday12pm – 12am

Saturday12pm – 12am

SundayClosed

The Vibe

Physical space: Inside a brutalist 1950s building, the venue splits between a street-facing bar overlooking Bligh Street and a dining room designed to channel east London's laid-back energy. Loud, colourful artworks by Melbourne artist Steven John Clark cover the walls, while a transparent blood-red ageing room puts the steaks on display like gallery pieces.
Atmosphere: The front bar has a club-like feel where serious martinis are served at minus-10 degrees. Further back, the dining room runs loud with projections, a DJ booth and a UK grime soundtrack creating full sensory overload. The custom grill fires over ironbark and charcoal, adding smoke and theatre to the space.
Crowd: Power lunchers mix with groups starting their night out in the city. The pace is deliberately fast - steaks hit tables in 15 minutes, supporting everything from quick business meals to pre-drinks stops.

What People Love

The steak: Pure Riverine sirloin, butchered on-site to 220 grams and fired over ironbark and charcoal on a custom grill. It's guaranteed to reach your table in 15 minutes, making this the antidote to Sydney's more lavish steakhouses.
Sides with personality: Executive chef Pip Pratt draws on her UK childhood for creative spins like cheesy gratin riffing on Welsh rarebit and a salad version of bubble and squeak. The chips come with chip-shop curry sauce instead of standard tomato sauce.
The coldest martini: Served at minus-10 degrees from the front bar and touted as Sydney's most frost-bitten version. Happy hour runs 4-6pm daily.
Unusual dessert: A collaboration with Ciccione & Sons produces gelato on a stick made with burnt honey, beef fat and rosemary - available to take away.

The Neighbourhood

Location: Sits on Bligh Street between Martin Place and Circular Quay, inside a brutalist building that stands out among the CBD's glass towers. The entrance is at street level with the bar visible through windows.
Transport: A short walk from Martin Place station puts it in easy reach for city workers. The location works for both business lunches and pre-theatre dinners, with the Theatre District a few blocks south.
Local context: Part of the Liquid and Larder Group's CBD expansion, joining sister venues The Gidley and Bistecca in bringing quality steakhouse dining to the business district. The brutalist architecture and East London-inspired fit-out make it a departure from the polished corporate dining that dominates this strip.
Operational style: No reservations required and walk-in seats available daily, fitting the fast-paced CBD rhythm where spontaneous meals are common.

Nearby in Sydney CBD

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Contact

The Vibe

Physical space: Inside a brutalist 1950s building, the venue splits between a street-facing bar overlooking Bligh Street and a dining room designed to channel east London's laid-back energy. Loud, colourful artworks by Melbourne artist Steven John Clark cover the walls, while a transparent blood-red ageing room puts the steaks on display like gallery pieces.

Atmosphere: The front bar has a club-like feel where serious martinis are served at minus-10 degrees. Further back, the dining room runs loud with projections, a DJ booth and a UK grime soundtrack creating full sensory overload. The custom grill fires over ironbark and charcoal, adding smoke and theatre to the space.

Crowd: Power lunchers mix with groups starting their night out in the city. The pace is deliberately fast - steaks hit tables in 15 minutes, supporting everything from quick business meals to pre-drinks stops.

What People Love

The steak: Pure Riverine sirloin, butchered on-site to 220 grams and fired over ironbark and charcoal on a custom grill. It's guaranteed to reach your table in 15 minutes, making this the antidote to Sydney's more lavish steakhouses.

Sides with personality: Executive chef Pip Pratt draws on her UK childhood for creative spins like cheesy gratin riffing on Welsh rarebit and a salad version of bubble and squeak. The chips come with chip-shop curry sauce instead of standard tomato sauce.

The coldest martini: Served at minus-10 degrees from the front bar and touted as Sydney's most frost-bitten version. Happy hour runs 4-6pm daily.

Unusual dessert: A collaboration with Ciccione & Sons produces gelato on a stick made with burnt honey, beef fat and rosemary - available to take away.

The Neighbourhood

Location: Sits on Bligh Street between Martin Place and Circular Quay, inside a brutalist building that stands out among the CBD's glass towers. The entrance is at street level with the bar visible through windows.

Transport: A short walk from Martin Place station puts it in easy reach for city workers. The location works for both business lunches and pre-theatre dinners, with the Theatre District a few blocks south.

Local context: Part of the Liquid and Larder Group's CBD expansion, joining sister venues The Gidley and Bistecca in bringing quality steakhouse dining to the business district. The brutalist architecture and East London-inspired fit-out make it a departure from the polished corporate dining that dominates this strip.

Operational style: No reservations required and walk-in seats available daily, fitting the fast-paced CBD rhythm where spontaneous meals are common.