Orders placed before 12 Noon will be delivered the next day, if placed after 12 noon it will be delivered the day after. You will be sent an email the day before your delivery day. We do not deliver on Sundays or Public Holidays.

 Argyle Dry Aged Steak

Set within the Argyle Smokehouse and Butchery is the ‘Butchers Table’, imagine a huge wooden table set for a scrumptious feast and positioned right in the center of a working Butchers Shop.


This experience gives you the opportunity to impress your friends with your very own slab of dry aged beef, which is tagged, presented & cut in front of you and your guest before being cooked to perfection by our butchers and chefs. Take a tour of the Butchery and dry ageing rooms, learn about the age old art of making this beef taste truly amazing.

The complete experience is a five-course meal of a seafood platter, smoked butchers board, huge bone in steaks cut for sharing with chips thrice fried in duck fat, salad, house baked bread, and a cheese board to finish. The Private Kitchen’s chef’s table also invites guest chefs from around the world on a monthly basis giving Sydney’s foodies a chance at a totally unique dining experience.



Fast Facts

  • Minimum guest 10 pax : Maximum 18 pax
  • Private? Yes the entire shop will be for your party, the shutters are brought down to make this a totally private affair
  • Cigars? We have a terrace where you can enjoy a fine whisky and cigar
  • BYO? Yes, this meal is particularly well versed to accompany big and bold reds, bring your celebrated vintages and enjoy with friends and family
  • Licensed? Not Yet, we will soon have a liquor license and will carry a limited list of quality reds, whites and sparkling wines as well as craft beers and a selection of digestifs
  • Parking? Yes, but we advise that you take a Huber home
  • Special Menus requirements? Yes, our chef will work with you on customizing the menu on request.
  • Email  our Events Manager – Andrina on andrina@argylemeats.com.au or call 0416 020 606

Private Dining Menu April 2019

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