Steamers Bar and Grill is situated at 1 Marine Drive, Wollongong, which holds one of the most stunning views of City Beach and Wollongong lighthouse.
The restaurant was inspired by the history of the precinct; when the colony of the Illawarra was first settled, excess fresh produce grown was transported to what is known today as Belmore Basin, before being loaded onto steamships that sailed to feed the growing population of Sydney. The character of the menu, being fresh, organic, local produce and the nautical styling of the décor are both a nod to this industrial period.
Steamers Bar and Grill delivers a great communal dining experience comparable to no other in Wollongong. We butcher in house daily exceptional beef cuts, which boast high marble scores for flavour and dry-aged for enhanced tenderness. Steamers Bar and Grill are raising the bar on taste, authenticity and service.
With a restaurant vision so focused on local, organically sourced produce it seemed natural to cultivate our own fresh produce — which ranges from fruits to herbs and vegetables — which we harvest and use through our dishes.
Our organic farm sits in the valleys of Jamberoo, a rural township in NSW which is highly regarded for its nutrient rich, fertile soil. As champions of this farm-to-fork movement, we can ensure maximum freshness of the food, with a heavy focus on delicious seasonal varieties.
Our dedicated team of horticulturalisst tend to the farm, greenhouse and harvesting. They work closely with our Executive Chef, Paul Hamilton who drives the direction and essence of the crops planted to formulate seasonal menus.
Steamers Bar and Grill provide a great dining experience, at a great location, in a great space
Paul Hamilton
Executive Chef
Under the culinary direction of Executive Chef Paul Hamilton, Steamers Bar and Grill benefits from a globally inspired menu, featuring the freshest ingredients and locally sourced produce.
Selected for his inherent knowledge of a wide range of food, passion for modern-Australian cuisine and his particular interest for visual plate finishing, Chef Hamilton’s relationship with food goes much further than fuelling the body. He believes that food today should be a multi-sensory gastronomic affair.
Paul has had a varied career across hotels, clubs, cafes and independent restaurants, he actively seeks new and exciting trends and products, whilst still being grounded in traditional cooking values, freshness and quality.
He works closely with local grocers and producers to source the freshest seasonal produce.
Romain Bastianel
Restaurant Manager
With international experience in hospitality spanning 15 years, Brazilian Born, French-raised Romain Bastianel is driven by excellent service, regardless of his location. The gourmet globetrotter began his career in London, behind the bar at several of the city's top-shelf hotspots. In 2008, Romain moved to Brussels, Belgium, where his passion for winemaking fuelled his reputation as a leading sommelier within the city's fine dining scene.
But in a dramatic relocation, Romain moved to Australia in 2011 where he immediately gained local experience as Restaurant Manager and Sommelier at Sydney's Tastevin Bistro & Wine Bar, followed by Perth's No. 4 Blake Street. Most recently, he completed a three-year role as Restaurant Manager and Sommelier at Samuels Restaurant, Thirroul. Now, Romain brings a wealth of global experience into his "dream role" at Steamers Bar & Grill. Primed, and already feeling at home within the team, Romain is thrilled to provide every Steamers customer a stellar service standard.
