It’s not often a new venue opens in Wagga and instantly reshapes the conversation around dining in our region, but HIDE Steak & Bar has managed exactly that. First established by local chef Jamie Shepley, the venue set the foundations for something truly distinctive. Today, under the ownership of Sârn and Darren Rudd, HIDE has evolved into a dining experience where tradition, technique, and creativity meet in remarkable ways.

In a country renowned for producing some of the world’s finest beef, HIDE embraces the ancient craft of dry-aging and elevates it into something close to ritual. The team sources Australia’s best beef with unwavering precision before ageing it until every cut reveals depth, texture, and intensity. Steak may be the soul of HIDE—but it’s far from the whole story.

The menu is unmistakably modern Australian: dynamic, expressive, and grounded in seasonal produce. Alongside the signature dry-aged cuts are dishes that showcase a kitchen unafraid to wander—pan-roasted chicken over smoked parsnip, Riverina pork with apple and fire-roasted grapes, Kinross lamb with shimeji mushrooms, delicate handkerchief pasta enriched with wagyu ragu, and market fish plated with refined simplicity. Starters and tapas set the tone: bone marrow brûlée, salmon carpaccio, pork belly with tamarind caramel, bruschetta on rye, Wagga black garlic lamb cutlets. Each dish feels like an exploration, not just a plate.

At the heart of this creativity is Owner-Chef Sârn Rudd, whose culinary journey began baking with her mum in Adelaide before leading her into some of Wagga’s most loved establishments—The Roundabout, Meccanico, Pastorale—and across global food cultures from Singapore hawkers to Michelin-star dining rooms. Her philosophy remains constant: cook with love, eat with joy, and never leave hungry. It’s woven through every corner of HIDE, often with a playful touch of theatre.

Beside her, Owner-Director Darren Rudd shapes the rhythm of the bar and the experience around it. His life of service—from the Royal Australian Air Force to Intensive Care Paramedic—now anchors his role as curator of HIDE’s whisky, wine, and cocktail program. Signature concoctions like the Wagyu fat-washed whisky sit alongside collaborations with local distillers and a bold but thoughtful drinks list designed to turn great meals into memorable nights. Guests settle into a space where laughter is easy, the lighting softens the pace of the evening, and every plate or glass feels intentionally crafted.

Modern Australian in spirit, grounded in the Riverina, and driven by passion, HIDE Steak & Bar invites you to slow down, savour deeply, and become part of a story shaped by love, flavour, and shared moments around the table.