A Succulent Irish Invasion: How Steven Sinclair is Shaping Bistro George
IF these walls could talk, they’d probably order a pint and tell you a cracking yarn. Located in the heart of Sydney’s CBD, Jacksons on George isn’t just a venue, it’s a multi-level, multi-dimensional food paradise. Thanks to a massive redevelopment by Lendlease as part of the Sydney Place precinct.
Executive Chef of Jacksons on George, Steven Sinclair.
To run a massive three-level venue like this, you need a highly skilled chef. Enter Executive Chef Steven Sinclair. Originally from Northern Ireland, Steven brings a top-tier background to the kitchen, having worked at Icebergs Dining Room in Sydney and the three-Michelin-starred L’Enclume in the UK.
Now a proud Australian citizen, Steven manages the menus across all three spaces, effortlessly blending European styles with classic Australian favourites.
Level 1: Bistro George – The Crown Jewel (with a One-Hat Feather)
This is where Steven’s European background really shows. Bistro George is a premium, one-hatted restaurant that seats 120 guests, plus a private dining room for up to 26 people with floor-to-ceiling windows.
The menu focuses on classic bistro dishes made with high-quality ingredients. Highlights from the à la carte menu include:
Westholme Wagyu Tartare with traditional condiments, buckwheat, cured yolk, and potato chips ($28)
Ink Tagliolini with Skull Island tiger prawn, lemon verbena, and finger lime ($38)
Rare Breed Berkshire Pork Cotoletta with mustard, apple, sage, and fennel salad ($48)
For workers or anyone short on time, there is a 2-course express lunch ($50) from Monday to Friday (12pm–3pm). It features popular options like a Risotto Cacio e Pepe with Black Truffle, and an O’Connor Scotch Fillet Steak Frites with pepper sauce.
Ground Floor & The Sky: The Public Bar and Rooftop
While Bistro George is for a more formal meal, the Public Bar and the Rooftop are built for casual socializing. Steven has created an all-day menu for both spaces that updates classic pub food with high-quality chef techniques.
You can expect familiar, popular dishes like:
Salt & Pepper Calamari with rocket, lemon, and aioli ($25)
Southern Fried Chicken Burger on a milk bun with cheese, pickled slaw, fries, and fermented chilli aioli ($26)
Tuna Sashimi Poke Bowl with brown rice, cucumber, carrot, pickled ginger, wakame, and a miso-sesame dressing ($32)
The venue also offers $20 Daily Specials in the Public Bar and Rooftop to keep meals affordable:
Monday: Rump Steak
Tuesday: Rotating Pasta
Wednesday: Chicken Schnitzel
Thursday: Chicken Parmigiana
Friday–Sunday: Chef’s Special
To match the food, there is a daily Happy Hour from 4pm to 6pm featuring $16 Espresso Martinis, Aperol Spritzes, and Margaritas. Whether you are eating alone at the bar or organizing a group event on the rooftop, the focus is entirely on good, welcoming hospitality.
Jacksons on George, bookings:
176 George Street, Sydney.
Phone: (02) 8027 9997
Website: Jacksons on George, Public Bar, Bistro + Rooftop Bar Sydney CBD