The Workshop Kitchen — Restaurant in New South Wales

Right, on entry can you wait a few moments, would you like to have a drink at the bar. Being polite, OK we will. Ordered a Margarita, immediately had a bad feeling as we could see the bartender reading how to make it off a piece of paper. Sat down & witnessed the maitre d berate a guest for walking In and not booking a table,he said they were very busy tonight. Was then served my muddy dishwater margarita. Decided to enter restaurant after we chocked it down around 20 mins after booking time. On walk through we happened to realise the restaurant was only 1/3 full. We proceeded to our table in the corner. After 5 minutes we ordered some bread and a bottle of Janz. Bread came within 3 minutes however the bottle of janz arrived 15-20 mins later after our entrees. It was disappointing as we had ordered before the table next to us thought they received their cocktails before our simple bottle of wine. Next to arrive was the battered scallops the size of 10 cent pieces that tasted fresh out the freezer and under fried because the batter just fell off. Mains - trout dish done really well 7.5/10, scotch fillet steak at $76 grain fed not pasture fed, asked for rare supposedly cooked over wood fire which you think would of been char grilled and caramelised on the outside however once presented to my table it was clear that it was blue,undercooked and not charred at all. Proceeded to eat half knowing that it wouldn't get much better, even though it tasted rubbish I didn't want to bother sending it back after complaining because we didn't want to sit around any longer waiting. The manager approached soon later asking what the problem was, not wanting to cause a scene I said `all good, don't worry, even though it's blue' She then asked if we wanted it to be recooked but we were past that point she then got quite aggressive in her demeanour, saying our chiefs are not kids they're great. I said to her don't charge Sydney prices for steak when it's not Sydney steak quality. It's like good steak being cooked by hungry jacks chefs. Gave a good tip as I felt bad for the girls...

Perhaps avoid here on a Sunday night ? Arrived without a booking and reception made us feel us that not booking was a problem. After some umm'ing and arr'ing, we were then taken to our table in a near empty restaurant. The restaurant is actually lovely and the waitstaff are very attentive and extremely pleasant. My wife loved her meal of Wagu goulash. I had read how good the beef was and I ordered the Wagu rump cap medium rare. It was cooked perfectly MR but that's where the perfection ended ! The rather expensive Wagu was very tough. I battled through the ignominy of being unable to eat 3 pieces and having to discard them into my serviette each time. Battled on further but eventually gave up disappointed. The lovely waitstaff asked how everything was and I mentioned my disappointment, the half eaten rump cap evident on my plate. She professionally went away to discuss with the Manager. I wasn't expecting much as I don't make a fuss but there was zero follow through from the Manager. No comment or adjustment to the bill. We finished with the Sticky Date Pudding which was excellent. Anyway I left without making a fuss but unfortunately won't be...

Very disappointed with the Powerhouse. While it has always been far from the cheapest night out for dinner we have always walked away saying it was worth the money and looked forward to goin back. Not tonight. Prices have increased dramatically and walked away believing we could have had the same experience and better service (waiter would be better off keeping his comments to himself) at any other nice restaurant in town. Lamb was lovely and cooked well, however a $70 steak was far from impressive. When we mentioned this to the staff that we enjoyed the lamb but were disappointed in the steak it didn't mean anything nor could they care. Was part of a group of five, had breads mains and dessert along with two bottles of wine and beers over $700.

UPDATE I followed up today, after the powerhouse reached out for more information. The guest Service Manager was understanding and wanted to get my feedback. I felt like it was taken on board and not just lip service. Thank you...