"...very cool room, the nation's best steak and utterly professional service". Australian Gourmet Traveller 2007, Australian Restaurant Guide  

 

Located in the historic GPO Building this is a traditional steakhouse with all the modern dressings and trimmings. There's a lengthy menu to peruse at this fancy hot spot so take your time. You can't go past the Wagyu fillet because it's a carnivore's dream. Lucy Lang, Three of the rest,  CW, P. 35, August 13, 2007

With it's New York styled interior, and heritage listed sandstone, Prime is Sydney's premier grill room having being awarded (amongst many other awards) the best steak restaurant from 2001-2004 and the highest scored steak restaurant 2001-2006. Scoop Traveller, Edition 1 2007 (December 2006 - June 2007)

Prime surprisingly, there are plenty of women laying into the Pinot at this basement steakhouse, long the domain of city banking types. Actually, if you want a perfect steak, there's no finer place for a meat-fest of the first order. Wagyu skirt steak, grain fed rib-eye, dry-aged Angus Hereford from Gympie, you name it and they've got it.  Andy Harris, Editorial director from Australian Gourmet Traveller, Sydney Retail Guide to where it's, Haute in the city, December, 2006 


Prime, one goblet

From the name to the vaulted, stone-heavy, leather chair-dotted basement digs to a meat-focused menu heavy on the technical detail and the mostly red wine list, Prime is a festival of blokedom (though 'festival' might be putting it too flamboyantly). Certainly, there are plenty of women laying into the Burgundy and debating the merits of the wagyu skirt steak (500-day grain-fed from Armidale, $68) and the rib-eye (10-day grain-fed, dry-aged Angus Hereford from Gympie, $41), but it's suits and male suits, which are clearly the quarry here, and beef and red wine are the bait. Perhaps the value in the $165 wagyu chateaubriand (for two) is more apparent to them; we think it's a bit of a gouge ditto the amuse-bouche-sized goat's cheese souffl entre but perhaps that's the price you pay for this very cool room, the nation's best steak and utterly professional service. It's a must for meat lovers, regardless. Australian Gourmet Traveller, 2007 Australian Restaurant Guide 


Three of a kind steak  - Prime Restaurant

Regularly billed as the place to eat steak, prime has all the ritual grill room fittings boys own cellar location, dim lighting, a huge and exciting red wine list and a considerable Japanese clientele. They like the other regulars, come for serious steak: a choice of dry-aged Angus-Hereford ($41-$49) or medium marble Wagyu (marble score 6, $68-$75). There's a ritual simplicity about ordering, too. Your hunk of flesh comes with a choice of cuts, sauces (red wine jus, barnaise, mustards), a triangle of dryish potato gratin or a pond of mash. There are fairly standard chips and salad if you wish but best ignore the trimmings. It's all about the meat and it's worth hanging around for. Every steak is rested for about 25 minutes under a heat lamp (after char-grilling and a spell in the oven) to further relax the meat fibres, meaning every extravagant mouthful is pretty well what steak should be. Joanna Savill, SMH Good Living, P. 6, October 6, 2006 


"If you're serious about beef, there's no finer place to indulge your carnivorous cravings as Prime, the stylish, subterranean grillroom at the GPO... Wagyu fans are also catered for, and wine aficionados enjoy the extensive list packed with premium vintages". S. Schofield, Dining Secrets Sydney, January, 2006     


"Deep in the bowels of the historic Sydney GPO building you will find Prime. The food is excellent, well-presented and reasonable value for money. There is a good selection of wines by the glass". Franz Scheurer, Australian Gourmet Traveller, January, 2006 


"The world's best steaks are marbled, finely veined with fat so they resemble the eponymous stone- only infinitely much softer... The steaks here, from the finest beef cattle in the country, are magnificent... Go the steak, match it with a ripper red from an exceptional wine list and you're in for a prime timle".  Anthea Loucas, Gourment Traveller 2006, Australian Restaurant Guide, January, 2006 


"It has vaulted ceilings, chocolate-coloured booths and the red-blooded air of a gentlemen's club. The menu and wine list are almost a dare... A true carnivore's delight. Head here for some of the best steaks in Sydney". Catherine Keenan, SMH Good Living, May, 2005 


Beneath the lightest and crispest of crust, the meat here is so soft, so velvety it calls to mind a warm dark chocolate mousse. Jon Casimis, SMH Good Living, June, 2002 


Its like entering a man's club when you find this temple to beef. The sirloin we ordered came out rare, as requested, and cut like butter. It went perfectly with the leaf salad and potato gratin this isn't ordinary steak. Team it with a red from the bank vault-like cellar. This is a destination for serious steak lovers. Australian Gourmet Traveller, Restaurant Guide, 2004 


Prime is both fashionable and divine and is a seriously stylish steakhouse in the basement of Sydney's old central post office. Jacqui Myburgh, Food and Home Entertaining, South Africa, September, 2000 


Enter this cavernous, sandstone-walled dining room, with curtained arches and dim lighting, and you feel like you're in an exclusive steak-lovers club. It's all sophistication and style, from the big clothed tables to riedel glassware and the razor-sharp knives. There's nothing old-fashioned on a menu that specializes in big chunks of meat but also offers light, beautifully balanced entrees and more than a token fish dish. SMH Good Food Guide, 2003 


They are very serious about their steak at Prime. With its New York Style interior, leather seats and large tables surrounded by the original sandstone walls of the GPO building, it's a world class destination. Sue Bennett, The Daily Telegraph, NSW Restaurant Guide, 2000