500 Degrees: Sydney's open-flame steak restaurant

Open-flame grilling at our Sydney steakhouse

Open-flame chargrilling is one of the hardest ways to cook a steak. Half the cook is managing heat, smoke and timing, because live coals don't forgive a distracted kitchen. Every cut is portioned and trimmed by our in-house butcher before it reaches the chefs, then dry-aged over 30 to 45 days to build rich marbling, intense flavour, and a melt-in-your-mouth texture.

The Braai tradition is built around shared meals and time at the table, and we carry that ethos through the dining rooms. Tables are set so guests can settle in with family and friends rather than rush a course. Steaks rest off the heat before service so the juices stay where they belong, then come to the table with three salts to finish: pink, garlic and herb, or sea. Whether the booking is a quiet weekday lunch or a busy Saturday night, the fundamentals don't shift.

On the menu at our Sydney meat restaurant

500 Degrees works closely with local producers, keeping the supply short and the cuts fresh. The signature is our tomahawk, a 1.5kg cut dry-aged on site and finished over flame, prized for its size and tenderness.

Beyond beef, the menu covers wagyu, kangaroo loin served medium-rare with chimichurri and math, seafood, oysters and vegetarian options, so the table works for the whole group. Larger tables can step up to the meat platter, a sharing board across cuts. Looking for halal steak in Sydney? Every cut we serve is halal-certified.

Three steak restaurants in Sydney to choose from

500 Degrees has three Sydney steakhouse locations, each in a different suburb but running the same kitchen, the same chargrill, the same dry-ageing. When you're weighing up places to eat in Sydney, three local rooms across the south, east and west cover most of the city without a CBD detour.

• Cronulla: a short walk from the beach, with views to match. Drop in after a swim, or settle in for an evening of flame-grilled steaks and sustainably caught seafood.
• Kogarah: our bayside steakhouse, with a spacious outdoor deck and a relaxed feel. The menu spans steak, seafood and vegetarian options, and the dessert list is worth saving room for.
• Parramatta: a modern dining room with a private upstairs mezzanine, best booked ahead for celebrations and group bookings.

Private dining and functions across our Sydney steakhouses

Each room handles more than à la carte service. Birthdays, anniversary dinners, Christmas team events and corporate lunches all run through the same kitchen as the regular menu, with set menus and drinks packages built to the brief.

We host birthdays of every size across the three rooms, Christmas function bookings that fill up early in the year, and corporate venue hire in Sydney for client lunches and end-of-year sit-downs. For full-venue takeovers or private floors, our functions team handles the format, menu and drinks together.

What hasn't changed at our Sydney steakhouse since 2016

500 Degrees isn't the city's flashiest steakhouse. We don't rewrite the formula every time food media picks up a new technique, and the kitchen, the butcher and the chargrill are run the same way as the day we opened in 2016. Regulars come back for the consistency more than the novelty. Among Sydney steak places, that kind of consistency is rarer than it should be, and it's the single part of the operation we look after first.