This hidden steakhouse in Bankstown just threw a five-course paired dinner with Barossa royalty and it seriously delivered.
Tucked away inside Bankstown Sports Club, Marrow & Co might look like your average steakhouse, but step inside and you’ll quickly realise it’s anything but. If you’ve been lucky enough to score a seat here, you already know the drill. Think fine cuts of meat, moody lighting and a serious commitment to the art of pairing.
I popped in for one of their recent Wine Experience dinners, a series dedicated to celebrating Australia’s best drops alongside a delicious menu. This one? A collab with none other than Barossa Valley’s Kalleske Wines, a family-run, organic and biodynamic winery. With more than 170 years of winemaking under their belt, they know their way around a bold red and a crisp white.
Seated in a vintage-style train booth (yes, really!), my plus one and I soaked up the softly lit carriage vibes while the room hummed with wine-fuelled conversation. The night kicked off with seafood, a buttery Canadian scallop matched with a zesty 2024 Florentine Chenin Blanc, followed by a standout Saltwater Barramundi, perfectly paired with the crisp 2023 Congruous Chenin/Sem.
That first pour? A favourite for sure.
Then came the main courses. Aylesbury Duck Breast served with a juicy 2023 Parallax Grenache and a Westholme Wagyu Sirloin paired with a side-by-side tasting of the 2019 and 2012 Johann Georg Shiraz. The steak was cooked to perfection and was a standout dish for us.
For dessert, we were served a rich Brillat Savarin triple cream brie, paired with poached pear, rosemary and buttery brioche. All to be washed down with a pour of the 2022 JMK VP Shiraz, that brought everything together in one lush, boozy bite.
Certified Sommelier, Ben Moechtar guided us through the evening with tasting notes, vineyard stories and a fun (and very humbling) wine guessing game. Spoiler: my plus one and I didn’t win the prize, but we both walked away with a new appreciation for a well-aged Shiraz!
Whether you’re a steak lover or just here for the wine, Marrow & Co delivers the kind of experience that feels special without trying too hard.
Sydney’s southwest just might be hiding your next favourite food and wine moment.
Marrow & Co. is open now at Bankstown Sports Club, 8 Greenfield Parade, Bankstown.
-Caitlin
When she’s not globetrotting Caitlin Martin loves to scope out Sydney’s hidden gems, with a camera and coffee in hand. Follow her adventures @caitlineliseeee
The Plus Ones were invited guests of Speak Communications.
About Marrow & Co.
Marrow & Co. is where quality and craftsmanship come together to create a truly distinctive dining experience. They are passionate about premium Australian beef with over 13 handpicked cuts, including their signature dry aged Riverine Tomahawk and premium Wagyu. To complement each dish, they offer a sommelier-curated wine list, premium spirits, and signature cocktails, each selected to enhance every note of your meal.
About Ben Moechtar, The Certified Sommelier.
Ben Moechtar is one of the most lauded and respected Sommeliers in Sydney. Ben has been working as a professional Sommelier since the late 1990s and is well known in Australia as a leading wine professional and hospitality consultant.
About Kalleske Wines.
In South Australia’s Barossa Valley, the Kalleske family have been farming and growing grapes since 1853 near the village of Greenock. They are one of the region’s leading grape-growing families consistently growing some of the Barossa’s best quality grapes. After six generations of growing grapes, winemaker and seventh generation family member, Troy Kalleske, together with his brother Tony, established the Kalleske winery and made the first ‘Kalleske’ wine. The winery is situated on the family estate where traditional winemaking techniques ensure the vineyard realises its full potential as wine.
