Clam Bar is the third Sydney venue from Dan Pepperell, Andy Tyson and Mikey Clift, following Surry Hills' Pellegrino 2000 and Potts Point's Bistrot 916, though this CBD outpost trades their usual Roman and Parisian references for a New York steakhouse mood. Head chef Sam Galloway leads a menu built around a full raw seafood bar, taking in oysters, caviar and sashimi, before moving into bone-in steaks cooked over charcoal and a tableside filleting of the day's fish. Spaghetti with clams or crayfish sits alongside classic steakhouse sides like creamed spinach and beef fat potatoes, with an off-menu steakhouse burger also available on request. Andy Tyson's wine list runs to international producers and Australian classics chosen to match the seafood and meat-heavy menu, and the cocktail program leans on ice-cold martinis and other old-school Americana. The dining room, in the space previously home to Ross Lusted's Bridge Room, mixes Murano glass sconces and art deco chandeliers with original artworks by Laura Jones and Nadia Hernandez. Tables fill quickly on weekends, and the restaurant also runs a morning café service before shifting into full lunch and dinner mode. Gluten-free options are available on request, and the venue's central Bridge Street address puts it within easy reach of the Opera House and Circular Quay for a pre or post-show meal.
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