Are You Overpaying for This Surprisingly Small Pub Steak? See Why Sydneysiders Are Outraged!
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There’s nothing quite like a classic pub meal—especially for those of us who remember the days when a hearty steak and chips at the local was a weekly treat that didn’t break the bank. But as the cost of living continues to climb, even the humble pub steak is starting to feel a bit…well, posh. And for one Sydneysider, the price tag on a recent pub dinner left a particularly bitter aftertaste.
A recent visit to the Four in Hand pub in Paddington—a suburb where the median house price is a jaw-dropping $3.5 million—sparked a heated debate online after a diner shared their experience with what they called a 'tiny' eye fillet steak. The customer, who paid $49 for the meal (and an extra $3 for peppercorn sauce, bringing the total to $52), was left feeling 'ripped off' when the steak arrived looking, in their words, 'the same size as the mushroom' on the plate.
The meal itself was certainly presented with a touch of class: a 200g eye fillet, three truss cherry tomatoes, a field mushroom with mustard cream, and a drizzle of red wine jus. But for the price, the portion size left the diner—and over 100 commenters on Reddit—questioning whether they’d gotten their money’s worth.
'Am I right to think that they’re having a laugh here?' the diner asked, sparking a lively discussion about value, expectations, and the changing face of pub dining in Australia.
The Pub’s Perspective: Why Is Steak So Pricey?
Colin Parras, the owner of the Four in Hand and a veteran of the hospitality industry, was quick to defend his menu. He explained that the cost of premium cuts like eye fillet has skyrocketed, with many local venues removing it from their menus altogether. 'Fillet steak prices are through the roof at the moment,' he told news.com.au. 'The dish in question is $49 for a 200g steak and sides, which is priced lower than most similar venues in the area.'
And it’s not just a local issue. Australia’s beef prices have surged, partly due to increased exports to China, which hit a record high in April with over 127,000 tonnes shipped overseas. With the US beef supply to China drying up, Australian producers are cashing in—leaving local consumers to foot the bill.
Parras also pointed out that the photo shared online, taken from above, didn’t do the steak justice. Eye fillets are known for being thick rather than wide, so what might look small from one angle could be more substantial in person. And for those who prefer a bigger portion or a smaller bill, the pub offers a $35 hanger steak or $22 steak nights on Tuesdays.
The Cost of Dining Out: A Broader Issue
The debate over the Four in Hand’s steak isn’t just about one meal—it’s a reflection of the broader pressures facing Australia’s hospitality industry. Rising costs for produce, utilities, insurance, and rent are forcing venues to raise prices just to keep the doors open. According to a recent report from CreditorWatch, nearly one in ten food service businesses closed in the past year due to these mounting pressures.
For many, the days of the cheap and cheerful pub meal are fading fast. As one commenter put it, 'Costs have gone through the roof for things like produce, electricity, gas, insurance, security, council rates, loans or rent, and to a lesser extent, wages.' It’s a tough time for both diners and the venues trying to serve them.
What Do Diners Expect?
While some commenters sympathised with the original poster, others pointed out that the price and size of the steak would have been listed on the menu—and that ordering a premium cut in an expensive suburb comes with certain expectations. 'I for one can’t believe an expensive cut of meat in the eastern suburbs is so pricey,' one person quipped, tongue firmly in cheek.
Others were more direct: 'The price and size of the steak would have been written on the menu and you chose to purchase it … Plus, have you ever eaten an eye fillet cut before?' Still, a few shared the original poster’s disappointment, lamenting the loss of value at their once-favourite local.
Is It Time to Rethink the Pub Steak?
So, what’s the verdict? Is $49 (or $52 with sauce) for a 200g eye fillet at a Sydney pub a rip-off, or just the new normal in a changing world? For some, it’s a sign to seek out steak nights and specials, or to try more affordable cuts. For others, it’s a reminder to check the menu carefully—and maybe to reminisce about the good old days when a pub meal was a simple pleasure, not a luxury.
Your Turn: Have You Noticed Smaller Portions and Higher Prices?
We’d love to hear from you, members! Have you noticed your favourite pub meals shrinking while the prices keep climbing? Do you think premium cuts like eye fillet are worth the splurge, or do you prefer a good old-fashioned rump steak and chips? And what’s the best value pub meal you’ve had lately?
Share your thoughts and stories in the comments below—let’s get the conversation sizzling!
A recent visit to the Four in Hand pub in Paddington—a suburb where the median house price is a jaw-dropping $3.5 million—sparked a heated debate online after a diner shared their experience with what they called a 'tiny' eye fillet steak. The customer, who paid $49 for the meal (and an extra $3 for peppercorn sauce, bringing the total to $52), was left feeling 'ripped off' when the steak arrived looking, in their words, 'the same size as the mushroom' on the plate.
The meal itself was certainly presented with a touch of class: a 200g eye fillet, three truss cherry tomatoes, a field mushroom with mustard cream, and a drizzle of red wine jus. But for the price, the portion size left the diner—and over 100 commenters on Reddit—questioning whether they’d gotten their money’s worth.
'Am I right to think that they’re having a laugh here?' the diner asked, sparking a lively discussion about value, expectations, and the changing face of pub dining in Australia.
A customer has complained online for paying a $49 steak which was too small. Credit: Reddit
The Pub’s Perspective: Why Is Steak So Pricey?
Colin Parras, the owner of the Four in Hand and a veteran of the hospitality industry, was quick to defend his menu. He explained that the cost of premium cuts like eye fillet has skyrocketed, with many local venues removing it from their menus altogether. 'Fillet steak prices are through the roof at the moment,' he told news.com.au. 'The dish in question is $49 for a 200g steak and sides, which is priced lower than most similar venues in the area.'
And it’s not just a local issue. Australia’s beef prices have surged, partly due to increased exports to China, which hit a record high in April with over 127,000 tonnes shipped overseas. With the US beef supply to China drying up, Australian producers are cashing in—leaving local consumers to foot the bill.
Parras also pointed out that the photo shared online, taken from above, didn’t do the steak justice. Eye fillets are known for being thick rather than wide, so what might look small from one angle could be more substantial in person. And for those who prefer a bigger portion or a smaller bill, the pub offers a $35 hanger steak or $22 steak nights on Tuesdays.
The Cost of Dining Out: A Broader Issue
The debate over the Four in Hand’s steak isn’t just about one meal—it’s a reflection of the broader pressures facing Australia’s hospitality industry. Rising costs for produce, utilities, insurance, and rent are forcing venues to raise prices just to keep the doors open. According to a recent report from CreditorWatch, nearly one in ten food service businesses closed in the past year due to these mounting pressures.
For many, the days of the cheap and cheerful pub meal are fading fast. As one commenter put it, 'Costs have gone through the roof for things like produce, electricity, gas, insurance, security, council rates, loans or rent, and to a lesser extent, wages.' It’s a tough time for both diners and the venues trying to serve them.
What Do Diners Expect?
While some commenters sympathised with the original poster, others pointed out that the price and size of the steak would have been listed on the menu—and that ordering a premium cut in an expensive suburb comes with certain expectations. 'I for one can’t believe an expensive cut of meat in the eastern suburbs is so pricey,' one person quipped, tongue firmly in cheek.
Others were more direct: 'The price and size of the steak would have been written on the menu and you chose to purchase it … Plus, have you ever eaten an eye fillet cut before?' Still, a few shared the original poster’s disappointment, lamenting the loss of value at their once-favourite local.
Is It Time to Rethink the Pub Steak?
So, what’s the verdict? Is $49 (or $52 with sauce) for a 200g eye fillet at a Sydney pub a rip-off, or just the new normal in a changing world? For some, it’s a sign to seek out steak nights and specials, or to try more affordable cuts. For others, it’s a reminder to check the menu carefully—and maybe to reminisce about the good old days when a pub meal was a simple pleasure, not a luxury.
Your Turn: Have You Noticed Smaller Portions and Higher Prices?
We’d love to hear from you, members! Have you noticed your favourite pub meals shrinking while the prices keep climbing? Do you think premium cuts like eye fillet are worth the splurge, or do you prefer a good old-fashioned rump steak and chips? And what’s the best value pub meal you’ve had lately?
Share your thoughts and stories in the comments below—let’s get the conversation sizzling!
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