Margaret in Double Bay has long been considered the best steakhouse in Australia and – according to the latest official rankings – the second best in the world.
So when you step through its glass doors, you know you’re not in for a cheap meal.
Still, that hasn’t stopped some big names in the eastern suburbs from quietly grumbling over being charged for what they had assumed would be a complimentary extra.
Recently, we’ve heard concerned whispers from finance types and the ladies-who-lunch set that tap water sets you back seven bucks at the Neil Perry-owned venue.
Surely some mistake! we thought. But it’s more than just moans on the grapevine.
Online reviews have popped up with diners complaining of seeing $7 slapped on the bill for what they describe as an unspectacular glass of water. A table of four baulked at the $28 surcharge they hadn’t been expecting.
Some big names in the eastern suburbs are quietly grumbling over being charged for tap water while dining at the Double Bay steakhouse Margaret, owned by celebrity chef Neil Perry
‘$7 for tap water and another $7 for a refill that’s a first,’ said a disgruntled patron.
‘We had a nice meal, spoilt by being charged $28 for tap water. “But it’s filtered,” pleaded the waitress. Disgraceful,’ barked another, who dined with their family.
One diner noted they’d enjoyed their ‘fabulous meal’ but wished they had ‘read some of the reviews’ and ‘checked the bill more carefully’ for the cost of their table water.
‘No one wants to be charged for tap water!’ they added.
Another said in their review: ‘An outrageous charge of $7 for my bottle of “still” water (read “tap” I’d say in an open, plain bottle, wouldn’t you? Hate being charged that!)’
While it all sounds very ‘first world problems’, we are inclined to agree that no matter how pricey the restaurant, water shouldn’t cost extra.
So, we did a little digging and it turns out the restaurant is right. Some less refined diners may not be aware of the subtle (read: unwritten) distinction between ‘tap water’ and ‘table water’.
Tap comes from the mains – no frills. Most places legally have to provide it for free if you ask – and fine-dining establishments are no exception.
A spokesperson for the restaurant assured Daily Mail on Tuesday that patrons had never been charged for ‘tap water’. (Pictured: Neil Perry and his wife Samantha in February 2018)
Margaret (dining area pictured) has long been considered the best steakhouse in Australia and – according to the latest official rankings – the second best in the world
But ‘table water’ usually means bottled still water or tap water that has been filtered and then chilled and served in a bottle. It may not sound like much, but you pay for the premium.
A spokesperson for the restaurant assured Daily Mail on Tuesday that patrons had never been charged for ‘tap water’. We don’t suggest otherwise.
They clarified that ‘tap water is served at no cost’ if diners ask for it, but if they want filtered still water or Nordaq sparkling, the damage is $7 per person ‘for unlimited glasses’.
This brouhaha comes after Margaret claimed a top spot on the global culinary map earlier this year.
The eastern suburbs hotspot, which opened in June 2021, was named the second best steak restaurant in the world this year by The World’s 101 Best Steak Restaurants, and the best overall in Australia.
It was third place last year, meaning it could reach No. 1 if it edges any closer to the pinnacle of steakhouse perfection.
The annual ranking, determined by a dedicated team of ‘steak scouts’, scores venues on the quality of their meat – marbling, cut, preparation and taste.
The score also takes into account the diversity of cuts, provenance, service, wine list and overall dining experience.
Perry named the restaurant after his late mother Margaret, who inspired his ‘CARE’ philosophy – caring for suppliers, community, team and the environment.
While seafood plays a starring role on the menu, it’s the steak that made the venue globally famous.
Perry, whose name is synonymous with Australian hospitality, previously said of his flagship eatery: ‘Margaret is a neighbourhood restaurant, but it’s also evolved into something more than that.
‘At its core, it’s about comfort, generosity and cosiness.’