Golden. We celebrate the re-open of the electric -Employees Only Sydney!


There’s zero way we can hide the fact that we at Daily Addict are big fans of anywhere you can down delicious drinkies, dance till the wee hours and eat incredible food. So when we heard Employees Only were re-opening their doors we were elated to check out what’s new with the ace EO team.

We took the opportunity to get a little dolled up (it’s been a while). What a moment! – first walking past the ‘Psychic’ neon sign , down their grand staircase and into an art deco donned entry left us feeling like a million bucks!

Once seated we pursue the menu and take in the ambiance – the space is buzzing with energy from the lovely staff, beautiful decor and jazzy lounge-club tunes. Sadly, there were no burlesque dancers tonight but be sure to check their site for details here as they are insanely talented. With a bold new winter menu and a revised revamped cocktail and drinks menu we were simply spoilt for choice. 

Employees Only art deco entry way

We start with Tofu and eggplant. The eggplant has a firm exterior and unami flavour combined with mushrooms. The tofu has a beautifully crunchy skin and silky smooth interior. We slice the tofu and leave it to soak up and absorb the incredibly delicious sauce. 

Next is the Kingfish Ceviche with pomegranate, lime, grapes, avocado and coriander. The strong citrus flavours balance the acidity of the ingredients matched with the avocado complimenting the fish. The dish is fresh and delicate. A definite top two dish for us! 

Cocktail time!

Now for the artfully presented cocktails with their sprigs of saffron, babies breath and deconstructed ice cubes which add a ‘cool’ edge to the pretty cocktails. We try the ‘Silk Road’ with saffron gin, rhubarb bitters, Toki sake and rose perfume. The gin and rose flavours perfectly match the sake and bitters. In a word? YUMMO. We also try the ‘Eau De Ambre’ with cointreau, blended black tea and Fernet Branca. The sweetness paired with the black tea beautifully.

During ISO we feel as though we may have almost forgotten how good a properly cooked steak is… and then the NY strip steak complete with 24ct gold, red wine jus arrives at our table. And it is quite literally – dazzling. Coated in editable gold, paired with the potato truffle paris mash – easily eleventy out of ten. 

24ct gold layered strip steak

The steak was expertly paired by the team with a 2018 Cabernet Sauvignon Mountadam Barossa SA and later a glass of the 2018 Malbec Tilia Mendoza AR. Heaven.  The risotto is a smash hit, the asparagus and mushroom provided the perfect accompaniment to the delicate rice. Then, last – but definitely not least – the creme brûlée is a work of art! (and comes highly recommended by multiple staff members).

Their award winning team includes dynamite General Manager & Head Chef Tom Stott and their “Warrior Goddess” head bartender – the exceptionally talented Christine Lam. It’s not hard to see why the new menus are ready to knock the socks off their patrons. Anisa who aided us in choosing from the menu was also so-very-cool and delightful – we could have stayed for hours! 

We are so excited the EO team is doors wide open and ready to celebrate the second half of 2020 with us all … If you can score a table! 

Employees Only
9A Barrack Street, Martin Place, 2000
Hours: Wed & Thurs 4pm-12am, Fri 3pm-3am, Wed & Thurs 4pm-12am, Fri 3pm-3am, Sat 5pm-3am , Closed Sun, Mon & Tues

About the author

A Sydney-sider born and bred and a self confessed coffee addict, Gin has a taste for bold red wines and fresh Japanese. A drive to experience all manner of cuisines this planet has to offer she is currently planning her next trip to (fingers crossed) Morocco. She prefers her puns intended and her Beyonce loud.


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