Most-loved dishes
AI summary of what 4 dish mentions say about the food
The Gidley's housemade pretzel earns rave reviews for its warm, pillowy texture. Reviewers describe the food as comforting and elevated, with a cozy, satisfying vibe.
“This pretzel is one of the most gourmet pretzels I've ever had. It's so crispy on the outside with that finishing salt, and then so puffy and soft on the inside. The cashew butter has a little bit of an onion taste to it with the creaminess of the cashews, and it's really foamy — not too rich, but perfectly creamy. Love the texture and the quality.”
What creators say
1 creator has covered The Gidley. Most active: Mark Wiens
The Gidley offers an exclusive underground dining experience with exceptional service, focusing on high-quality Australian beef and a world-class burger.
Dishes mentioned
Chicken fat oysters
These oysters are baked with chicken fat and topped with crispy chicken skin. The oyster just completely disintegrates and melts in your mouth. Then you've got that richness of the chicken fat which comes in with intensity, this chicken flavor, this crispiness that combines with the briny, juicy, silkiness of the oyster all at once. It's a different combination of an oyster topping than I've ever had. It's warm, extremely rich, and very tasty. The small oyster is incredibly tasty, rich, plump, flavorful, and juicy. And that puddle of chicken fat at the bottom — when you taste it with the chicken fat shot, it's tasty.
The Gidley Burger
This burger is spectacular. It's not only rated as the best burger in Australia, but one of the top 10 burgers in the world. It's a work of art. The milk bun is pillowy and fluffy, just there to absorb all that sauce and juice. The beef patty has a coarse texture with incredible beefiness — rich and light all at the same time. The extra thick bacon is smoked and finished on the flat grill, and it just binds everything together. The melted cheese and egg yolk cascade into the meat. That move where they pop the yolk and sprinkle it on top evenly like a hollandaise sauce is genius. The pickles are imported from a deli in New York City — they have the perfect crunch and release that briny, salty, vinegary liquid that cleanses the palate. Highly recommend it. You have to try this burger when you come to The Gidley, when you come to Sydney.
Spinalis (Rib Eye Cap)
This is the spinalis, the rib cap — arguably one of the greatest steak cuts in the world. They recommended cooking it medium rather than medium rare to break down the fiber and muscle tissue. The crust is charred from the fire, and the inside is juicy and pink. The flavors being released into your mouth are unbelievable. It's buttery and smooth and extremely tender, but it almost has this little bounce to it from that fat muscle blending tissue being broken down. At the end, it just melts and starts to liquefy on your tongue. You taste the fire, the bark, the crust, and some pepper. It's intense and incredibly flavorful. If you love steak, that's about as good as things can possibly get. The juices keep on coming — it's straight up butter, melting beef steak butter on your tongue with that flavor of the pepper baked onto the crust. It's phenomenal. The Brussels sprouts side with pork jowl is also fantastic — sweet, rich savoriness from the pork fat, and the Brussels sprouts absorb all that flavor. The lemon on the steak works nicely too — just enough acidity to cut through the richness without overpowering.
- Roasted Brussels Sprouts
House-made pretzel
This pretzel is one of the most gourmet pretzels I've ever had. It's so crispy on the outside with that finishing salt, and then so puffy and soft on the inside. The cashew butter has a little bit of an onion taste to it with the creaminess of the cashews, and it's really foamy — not too rich, but perfectly creamy. Love the texture and the quality.
