Everything here was lovely, from the booking experience right through to the service and the meal itself. It was probably one of our favorite places we've visited on our trip to Sydney so far. The staff were fantastic, and the food was outstanding—especially the steaks, which I highly recommend.

Not bad, but rather "sound, indifferent, but with good basic food quality". The steaks are good at a slightly questionable price point, though understandable in this economy. However, wished the experience was more invigorating or inspiring in some way. Falls a bit short to be returning as it lacks character. Good for a casual catch up at a relatively upscale place. Some dishes need work for better balance, portion sizing, and/or seasoning. Menu lacks direction, excitement and unity, with many dishes missing the "wow" factor, though sound attempts with relatively good food quality, just questionable in their worth for the price. Steaks were good but with an equally steep price point to match, nothing mind blowing, though their prime wagyu cut was quite tender and enjoyable. The condiments were unique and complemented relatively well. A sound australian restaurant but unsure of which audience they are attempting to tailor for/where inspiration is sourced as some dishes are far more plain and others with unexplained "twists", makes for a confuddled experience. Did like the scallops though! Garlic prawns were nice but basic (bread given with it also disappointing). Fish was too fishy with a shameful amount of cous cous. Chilli wedges lacked actual chilli flavour and relied too heavily on the dip with no actual seaoning themselves, but were otherwise well cooked in their own regard. Corn puree was not to my taste at all and even outside of that was largely unimpressive. The side lettuce was nice in its simplicity. A notable waitress Tess was outstanding and the team was accommodating otherwise. Difficult to assess given limited seating time as was a walk in. New, clean and with nods to industrial roots. However, uninspiring. "Does the job". Feels as largely indifferent as its menu.

Spectacular dinner at 20 Chapel. Restaurant has a wonderful vibe which blends warm, welcoming, professional customer service with a slight celebratory atmosphere. Go to dishes are the Abrolhos Scallops, Raw Fish Kokoda and the Garlic Prawn Pots as entrees. In fact, order 2 of the Garlic Prawn Pots - sharing would be ill advised. The real star of the menu is the Dry Aged Blackmore Wagyu. We ordered the 350g Scotch fillet and the 240g Wagyu Blade, and they came out perfectly cooked with two sauces - Delicious. The Grilled Market Fish and Duck are also worth ordering... Do not skip the sides, the Grilled Corn Puree is a MUST. The Chips and the Wagyu Gravy are also delicious. But get the Corn Puree and the Garlic Pots. Also, if you have room at the end - order the Passionfruit Souffle and the Chocolate Custard, Orange Flan. Customer Service was outstanding, Jo and Doug provided witty banter, excellent menu recommendations and delightful customer service. Big thank you to Corey the delicious dinner. Definitely coming back.

The place is not big but each table has enough space to enjoy the dinner without touching elbows with the neighboring guests. The steak is perfectly charcoaled and seasoned. The garlic shrimp is a must try. We also love the wedges. Staff are friendly and professional. The vibe is funky and bubbly. Definitely a stable in town and has to visit it again and again.

Steaks were absolutely phenomenal, David Blackmore MBS9 dry age will make even the toughest cuts nice and tender. The Korean BBQ sauce really complemented the natural sweetness of the beef. All the other dishes, while cooked well wasn’t to my taste. Alot of subcontinent style, curry strong spice flavours. Don’t think it goes well with steaks.