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Restaurant

Margaret

30-36 Bay St, Double Bay NSW 2028, Australia

Recommended by 43 people

Updated

Find Margaret

30-36 Bay St, Double Bay NSW 2028, Australia

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+61 2 9068 8888
HoursMonday: Closed Tuesday: Closed Wednesday: 6:00 – 11:00 PM Thursday: 12:00 – 11:00 PM Friday: 12:00 – 11:00 PM Saturday: 12:00 – 11:00 PM Sunday: 12:00 – 10:00 PM

*Opening hours may differ during holidays.

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About Margaret

Anchoring Double Bay, Margaret pairs Australia’s top-tier dry-aged beef with immaculate, ocean-fresh seafood. Neil Perry’s produce-driven dining room crackles with energy, drawing celebratory crowds who count on serious precision without stiff formality. Carnivores target the 36-month grass-fed CopperTree Hereford ribeye or dry-aged Wagyu sirloin—both searing over heat to land a deep crust and rich, nutty depth. Yet regulars know the marine lineup commands equal billing: delicate bigeye tuna crudo, garlic-slicked Yamba pipis sparked with Mexican XO, and hand-pleated lobster ravioli spiked with black vinegar. Sommelier floor service navigates the deep cellar, while the kitchen anchors every spread with Wentworth’s twice-cooked crisp potatoes.

  • World-Class Meat Program: Features cuts like the 36-month grass-fed CopperTree Hereford ribeye and dry-aged Wagyu sirloin, cooked over fire for deep crust and tenderness.
  • Pristine Wild-Caught Seafood: Offers pristine raw bar plates and hot seafood, including bigeye tuna crudo, Spencer Gulf prawns, and Yamba pipis in Mexican XO.
  • Engaged Floor Service: Staff and dedicated sommeliers deliver polished, attentive guidance tableside, often joined by Neil Perry on the floor.
  • Polished Celebratory Atmosphere: Double Bay dining room delivers a vibrant, stylish setting well-suited for milestone birthdays and special occasions.
RestaurantAustralianHalalRestaurantFine Dining RestaurantFamily Restaurant

What's On at Margaret

Upcoming events, special menus and other reasons to plan a visit.

The Margaret Advantage

Why diners choose Margaret in Double Bay for world-class steaks, pristine seafood, and benchmark hospitality.

  • Masterful Dry-Aged Steaks

    Steaks like the dry-aged wagyu sirloin and ribeye deliver deep flavour with precision searing, living up to high global rankings.

    The standout though was the 600g dry-aged wagyu sirloin. Cooked spot on, with a beautiful crust on the outside and that deep, nutty flavour you only get from proper dry ageing.

    Deniz Dalkilinc

  • Exquisite Seafood Program

    Beyond beef, raw bar selections and fresh catches like tuna sashimi and coral trout showcase pristine seasonal produce.

    The tuna sashimi was incredible — the quality of the produce really stood out, with the tuna virtually melting in your mouth the moment it hit your tongue.

    Johnson Huynh

  • Expert Sommelier Guidance

    Dedicated sommeliers guide tables with approachable, deep wine knowledge that elevates each course.

    What truly elevated the evening, however, was the service. A special mention must go to Magnus, the sommelier, whose knowledge, professionalism, and genuine passion for wine added another dimension to the experience.

    Anthony Bassil

  • Warm, Personal Hospitality

    Floor service is warm, attentive, and personified by gracious touches such as tableside greetings from Chef Neil Perry.

    What made the experience even more memorable was when Chef Perry came out from the kitchen to say hello to our table. It was such a thoughtful gesture and added a personal touch that we really appreciated.

    Vibricia P

  • Memorable Milestone Celebrations

    Thoughtful touches like handwritten welcome notes and celebratory treats create a polished setting for birthdays and milestones.

    We had a hand written note at the table when we got there and the restaurant offered us celebratory cupcakes. Soft touch. Grateful for the attention to detail.

    Isabellé Matéta

  • Polished Group Atmosphere

    An energetic yet sophisticated dining room makes the venue an ideal anchor for special occasions and shared group meals.

    We were amazed at the service, the quality of the dishes brought out and the pace of the staff attending to a packed restaurant.

    Beau Truong

World-class dry-aged cuts and pristine seafood dishes defining Margaret's menu

  • 800g Dry-Aged Ribeye

    I ordered the 800g dry aged ribeye which was *chefs kiss*. The meat was so juicy and cooked perfectly medium rare.

    Yogi Khosugi

  • Lobster Ravioli with Black Vinegar and Chilli Oil

    Lobster Ravioli with Black Vinegar and Chilli Oil along with Yamba Pipis with Mexican XO and Garlic Shoots. Both were brought out quickly - delicious and beautifully presented.

    Beau Truong

  • Tuna Sashimi

    The tuna sashimi was incredible — the quality of the produce really stood out, with the tuna virtually melting in your mouth the moment it hit your tongue.

    Johnson Huynh

  • 600g Dry-Aged Wagyu Sirloin

    The standout though was the 600g dry-aged wagyu sirloin. Cooked spot on, with a beautiful crust on the outside and that deep, nutty flavour you only get from proper dry ageing.

    Deniz Dalkilinc

Other favorites

Complementary sides, starters, and signature desserts to complete your meal

  • Wentworth Twice Cooked Potatoes

    Wentworth’s Twice Cooked Crisp and Creamy Potatoes

    Beau Truong

  • Garlic Focaccia

    We had the garlic focaccia

    maddi

  • Flourless Chocolate Cake

    Neil’s flourless chocolate cake and cream is to die for!

    Dave Hurst

  • Banana Soufflé Pudding

    For the dessert, I recommend their Banana soufflé pudding which we in fact got two serves as 1 wasn’t enough!

    Yogi Khosugi

Beyond the menu

Thoughtful hospitality touches that elevate the dining experience at Margaret.

  • Personal Tableside Visits from Chef Neil Perry

    Chef Neil Perry regularly steps into the dining room from the kitchen to visit tables, chat with diners, and warmly welcome guests.

  • Handwritten Celebration Cards and Cupcakes

    Guests celebrating birthdays and milestones receive thoughtful touches, including handwritten greeting cards on the table and complimentary celebratory cupcakes.

  • Dedicated Tableside Sommelier Pairings

    Dedicated sommeliers like Magnus and Bart provide personalized, approachable guidance, introducing patrons to unexpected pairings matched to their cuts and seafood.

  • Attentive Coat Check and Seamless Table Adjustments

    Upon arrival, the floor team immediately assists with coats and effortlessly accommodates seating preferences between indoor and outdoor dining without hesitation.

Before you head over

Practical advice on reservations, menu navigation, and transit for dining at Margaret

  • Book Weeks in Advance

    Margaret is consistently packed across lunch and dinner services, so secure your reservation several weeks in advance rather than seeking walk-in tables.

  • Explore the Seafood Program

    While renowned for dry-aged steaks, balance your table by exploring the raw bar and fresh seafood, where standout items like lobster ravioli and daily fish rival the cuts.

  • Allow Extra Time for Double Bay Parking

    Street parking around Bay Street in Double Bay can be challenging during peak dining hours, so allow extra transit time or plan for local parking garages.

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