Margaret

Book Margaret if the goal is Double Bay dining centred on Modern Australian seafood and woodfire grill cooking. The appeal is direct and easy to understand before anyone opens the menu: seafood, woodfire cooking, smart casual dress, a menu with enough range for diners who want more than a standard steakhouse-style meal. It is a restaurant to choose when the table wants the grill to be part of the occasion, but not the only story on the plate.

The strongest reason to choose it is focus. The kitchen sits in the lane of Modern Australian seafood and woodfire grill cooking, with named dishes that give first-timers a clear path: Blue swimmer crab Thai-style salad, CopperTree Farms beef over woodfire grill, woodfire lobster with sambal butter, rotisserie chicken with smoked eggplant puree, spicy Korean-style tuna tartare, Memories of a Mirabelle Tart. That range matters because the meal does not have to read as steak-only, even though the grill is central to the experience. Seafood can lead, beef can anchor, chicken can soften the brief, dessert gives the meal a more complete shape rather than leaving it as a purely savoury, fire-driven outing.

Woodfire grill energy with a smart casual brief

Margaret works well for diners who want a Double Bay meal built around seafood, beef, woodfire cooking. Smart casual is the right lane; dress up a little, but there is no need to treat it like a black-tie room. That balance is part of the usefulness of the venue: it can feel polished without becoming stiff, it gives groups room to enjoy a more considered dinner while still staying within a relaxed restaurant rhythm.

The value case is strongest for guests who want a Modern Australian seafood and grill experience rather than a cheap casual meal. At $70 per person, it sits in splurge territory for many diners, so it makes the most sense when the table is specifically looking for seafood, woodfire cooking, a more considered Double Bay restaurant choice. In that context, the price is best understood as part of a deliberate night out, not a quick fallback dinner. The menu’s usefulness comes from how clearly it points toward a particular kind of meal: seafood, flame, grilled beef, familiar proteins handled with a more refined, contemporary Australian lens.

What to choose first, when to choose somewhere else

First-timers should build the meal around the grill and seafood rather than trying to cover every possible direction. The beef over woodfire is an obvious anchor; lobster with sambal butter or the crab salad makes sense if the table wants the seafood side of the kitchen. The tartare points to the Asian inflections in the cooking, while the rotisserie chicken gives a less steak-led route for groups with mixed appetites. That is the sensible way to read the menu: choose one or two dishes that define the table’s direction, then let the rest of the order support that decision instead of competing with it.

Choose Margaret when the table wants Modern Australian seafood and woodfire grill cooking in Double Bay. If the mood is more casual, lighter, or built around a different cuisine, other Double Bay dining rooms may be a better fit. If the goal is a focused seafood-and-grill meal, Margaret is the clearest choice. It is especially strong when the group agrees on the core brief in advance: a smart casual meal, a grill-led kitchen, enough seafood and non-steak options to keep the table from feeling boxed into one narrow style of dining.