20 Chapel

In many ways 20 Chapel feels like a modern steak restaurant: there are multiple options (all dry aged, marbled Blackmore wagyu); you can see the live flame they’re cooked on from a seat at a kitchen bar stool; and the cheffing team is made up of former Rockpool Bar and Grill chefs. But the rest of the rotating menu may offer white bolognese pasta, Sichuan-spiced duck, Fijian-style cured fish and a beef pie with filled with Greek beef stew – much of it made with produce from the Hawkesbury River farm of one of the owners. You can match it with a Poor Tom’s negroni poured from a tap or luxury Australian wine. The setting is simple, a semi industrial space, minimally fit out but slick, open and bright. Together it is simultaneously representative of the casual, diverse cultures of Marrickville but also something totally different in feel to anything else in the suburb.