Tuscany’s revered cut of steak takes centre stage at Bistecca on Bridge Street.
Sydney certainly isn’t short of its steakhouses, with Chophouse, Kingsleys, Prime Steak restaurant along with others treating us carnivorous folk to premium cuts of local and imported meats. An Italian steakhouse though? Now that’s a first. Bistecca is officially open to the public, situated in the heart of Sydney’s CBD, and is dedicated exclusively to Tuscany’s revered cut of steak, bistecca alla Fiorentina.
Fronted by dynamic hospitality duo James Bradey and Warren Burns (Grandma’s, The Wild Rover, Wilhemina’s), Bistecca spans three distinct spaces in a heritage fronted building. It was only after traveling through Italy for the best steak and wine that Bradey and Burns decided on the bistecca cut of steak, made famous in Florence centuries ago.
At Bistecca, your steak is not only cut and weighed to order, but also presented to diners before the cooking process commences. Cooked fireside over charcoal, wood and olive branches for smokiness, steaks are served medium rare with a drizzle of olive oil. Accompanying your meat is a tight range of sides, including a few single vegetable dishes. Classify as a vegetarian? Head elsewhere.
