Sydney has welcomed Bistecca, an Italian-inspired venue dedicated exclusively to Tuscany’s speciality, bistecca alla Fiorentina.
The venue by hospitality duo James Bradey and Warren Burns (Grandma’s, The Wild Rover, Wilhelmina’s) is located along Sydney’s Bridge Street and is accessed via Dalley Street at the rear. Spanning three distinct spaces in a heritage-fronted building, Bistecca aims to bring together the ambience and bravado of Italy’s famed ristoranti and enoteche via a smart bar, 50-seat restaurant, and adjoining wine store.
Upon entering, guests are greeted by a dimly-lit bar with dark timber shelving displaying amari and Italian liquor. A semi-concealed door provides a glimpse at the restaurant beyond, featuring a central open hearth, butcher’s block, domed ceilings with brick cladding, and traditional black and white chequered floors. Adjoining the restaurant is the wine room, which draws inspiration from a classic Italian cellar and features original terrazzo floors. It features a single table for up to 10.
Alice Massaria, formerly of Uccello and Saint Peter, has curated a wine list featuring close to 300 Italian wines or Australian wines made from Italian varietals with many available by the glass, plus house wines by the carafe.
Seating 50, the bar area features a Carrara marble-top bar and a selection of drinks on tap including an exclusive Four Pillars Negroni, Aperol spritz plus birra and wine such as Unico Zelo from the Adelaide Hills. Classic cocktails include Garibaldi, Bellini and Sherry Cobbler as well as the Milk Negroni. A solid list of amari also features on the menu. A short menu of snacks or Cicchetti includes small share-style dishes such as ricotta with lardo, baccalà mantecato and Bermagui sardines with sultanas and pine nuts, and panini packed with meatballs.
The renowned bistecca alla Fiorentina which was made famous in Florence centuries ago is the only cut of meat available on the restaurant menu and is priced at $13 per 100 grams. Bistecca’s steak is locally-sourced from Black Angus cattle in the Riverine region of NSW. The steak is cut, weighed and presented to diners.
The steak is cooked fireside over charcoal, wood and olive branches for smokiness to a perfect medium-rare. It is then left to rest and served in traditional Italian fashion, well-seasoned with salt and pepper and a drizzle of olive oil.
The adjoining wine shop, opening for retail later this year, will encourage restaurant guests to leave their table to select a bottle off the shelf. An exclusive reserve section will include top shelf barolos and brunellos.
Bistecca
4 Bridge St, Sydney
(access via Dalley St)
Photo Credit: Supplied
