Staking Our Reputation on Repetition

At 24 York, steak frites is not one option among many. It is the main course.

The idea has a long history. One of its best-known examples began in Paris in 1959, when Gaillac winemaker Paul Gineste de Saurs took over a former Italian restaurant near Porte Maillot.

He had no background in restaurants, so he chose a deliberately simple formula: green salad, steak, fries and a house sauce. The limited menu kept the operation focused and the price accessible, while wines from his family’s Château de Saurs had a natural place on the list.
The restaurant became Le Relais de Venise – L’Entrecôte. More than six decades later, versions of the original restaurant are still run by his descendants.

What one dish changes

A one-dish menu reduces the number of variables in the kitchen. The same cut is ordered, portioned and cooked every service. The fries follow the same process, and the team can concentrate on timing and consistency rather than preparing a long list of unrelated dishes.

It changes the experience in the dining room too. The main course is decided before anyone sits down, leaving only the cooking temperature and sauce to choose.

The simplicity is the appeal, but it also raises the stakes. When there is one dish, there is nowhere else for the kitchen’s attention to go.

The York Street version

24 York opened in the heart of the CBD on 23 July 2025, taking the same focused idea in an Australian direction.

The main course is a 220g O’Connor Superior scotch fillet, served sliced with shoestring fries cooked in beef tallow. Instead of one secret sauce, there are four made in-house: peppercorn, chimichurri, umami butter and veal jus.

One dish does not give the kitchen less to do. It gives the team one thing to keep refining, every day and for every table. It’s what we’re staking our reputation on.

Reserve your table at 24 York via link above.

24 York practises the responsible service of alcohol. Drink responsibly.