Bankstown Sports Club has expanded its dining repertoire with the opening of Marrow & Co, a “polished yet approachable” take on classic steakhouse.
The menu showcases 13 different cuts of Australian beef, and can select from grass-fed, grain-fed, dry-aged, wagyu, bone-in, and secondary cuts. The showpiece of the menu is the Riverine tomahawk, a 1.5kg steak dry-aged for up to four weeks and displayed in a specialised fridge for guests to select before it is expertly grilled.
Plus, there’s also a showstopping shareable beef wellington—a 400g grasslands eye fillet wrapped in flaky pastry and served with creamy mashed potatoes and choice of sauce.
“The combination of classic steakhouse fare with contemporary elements allows us to offer something special to our guests, whether they are passionate steak lovers or simply looking for a great meal in a relaxed and welcoming environment,” said Bankstown Sports Club culinary director Evan Burgess, whose career spans prestigious venues in both Australia and London, including Michelin-starred restaurants like The Ledbury and Pied à Terre.
Beyond the food, Marrow & Co boasts a thoughtfully curated beverage menu. Guests can enjoy classic cocktails with a “Manhattan-style twist”, craft beers brewed on-site at Bankstown Sports’ Basement Brewhouse, and a wine list designed by sommelier Ben Moechtar.
Marrow & Co resides next door to the club’s existing Greenfield Station bistro and features two charming dining carriages, each outfitted with plush leather seating, aged brass accents, and rich wooden panelling. It also boasts two private dining rooms that are low-lit and feature sleek timber joinery, and bespoke furniture.
The addition of Marrow & Co rounds out the food and beverage offering at Bankstown Sports Club to 13 venues. A new Cantonese restaurant, Xing Yan, operated by an external caterer, was also recently added to the line-up.
