Steamers Bar and Grill

"Today, we had the pleasure of enjoying lunch at Steamers, and I must say, it was an exceptional experience. From the moment we walked in, the atmosphere felt warm and inviting. The service was top-notch, with attentive staff members who made sure that our needs were met throughout our meal. Now, let's talk about the food. We decided to try the Gumbo, but requested it without the mussels. The flavors in the Gumbo were rich and complex, truly a culinary delight. The hearty ingredients and well-balanced spices made each spoonful a delight to savor. Additionally, we also opted for the Barramundi, and it did not disappoint. The fish was cooked to perfection, moist and flaky, with a delicate yet flavorful seasoning. Overall, our experience at Steamers exceeded our expectations. The combination of excellent meals, attentive service, and the cozy atmosphere made for a truly delightful lunch. If you're in the area, I highly recommend giving Steamers a try – you won't be disappointed!"

"Everything about the menu, the decor, and the loud music is just a tad pretentious, but the food is ultimately impressive. Everything is made in-house and the flavours are sophisticated. However, for the premium prices they charge, the food is too oily and our food took far too long to arrive (45 minutes)."

"Steamers Bar & Grill was hard to get a handle on. On the one hand, its placement where Wollongong Lighthouse meets City Beach suggests overpriced tourist trap—an impression no doubt enhanced by nautical theming from shelves of mounted globes and other curiosities to an upside-down dingy. Couples are set to the edges of the large, glass-box dining room with the centre given over to raucous group tables and a modern fire pit where orange flames lick at glass surrounds. Groups of young people sip flamboyant cocktails next to mixed family groups on long tables flying 50th birthday balloons. On the other hand, the wine list—particularly for those obsessed with Western Australian Chardonnay—is spectacular. So, to make the most of this venue, skip theme-park cocktails, like the frothy Woodford bourbon-based Chef’s Relic ($26) with pear, pineapple rum and egg whites and the Paradisi ($22) teaming grapefruit-infused vodka with passionfruit liqueur, and by-the-glass offerings in favour of bottled wine. Sommelier and restaurant manager, Romain Bastianel, and I both concur on a favourite: the Domaine Naturaliste Artus Chardonnay ($108/bottle). While it’d suit oysters ($28/6) the Clyde River bivalves have been shucked too early to hold on to any liquor. This makes it hard for them to stand up to the interesting topping list, which included options like nori, lime dust and bonito. No matter, the generously proportioned two-course early bird special ($49/person) doesn’t need any add-ons. It dabbles across the grill-focused, please-all menu starting with tender, wood-fired calamari ($23) dusted with chilli salt. Next up, bao buns ($25/2) where a piece of overcooked char sui pork joined Asian ‘slaw and sriracha mayo. in (and strangely on) steamed buns. Slow-braised beef short rib ($39) presents a hearty slab of falling-off-the-bone beef on mash with wood-fired corn and thyme jus. It’s teamed with a mixed leaf salad ($14) and artichoke ravioli ($35) bespeckled with charred corn and peas. Curiosity saw us add on rumbledethump ($14)—a skillet of baked mashed potato folded with cabbage and onion under golden, melted cheese—utterly delicious but totally surplus to need. Steamers delivered plenty of food very quickly for a reasonable price, and had a wine list of a calibre rarely seen: it’s a study of contrasts."

"Had an awesome table with a great view, food was exceptional as was the service from Jenny. Considering we drove from the blue mountains we were so happy. Also a shout out to the manager on (didn't get his name) who was great as well (good luck for the run in May)"

"Dined in during the holiday so it was a little pricey but the food was really delicious. The crab angel hair pasta is highly recommended, great flavour with slight spiciness to it. Barramundi was fresh and grilled well, though the king prawn was slightly over cooked."