Manzo Bisteccheria, where Italian hospitality meets dry-aged beef
Manzo Bisteccheria has opened at Quay Quarter Tower. Expect an Italian steakhouse with a 750-bottle wine cellar, a harbourfront terrace and a dry-aging program finished over volcanic lava stone.
The kitchen centres on premium beef with a house dry-aging program drawing from producers like Stone Axe, Sher Wagyu and Kagoshima, all finished over volcanic lava stone for depth and texture. The Steak Flight walks you through breeds and marbling, while the Burrata Bar leads with Zia Pina’s house-made nduja, a family recipe brought in from the owner’s mother. Handmade pastas round things out, the Maccheroni Osso Buco in particular. The wine list is a 750-bottle collaboration built around rare Italian and French labels, with Australian producers working Italian varieties alongside them.
Quick Bites
- EAT: The Manzo Double Steak Sandwich. Dry-aged Scotch Fillet, Kagoshima A5 Wagyu, truffle butter, 100-year-old aged balsamic.
- DRINK: Ask what’s open on the Italian list. The cellar runs to 750 bottles.
- PLAY: You’re on the harbour at Quay Quarter. The terrace bar has you covered before or after.
- VIBE CHECK: Harbour bridge glimpses – nice for an after-work dinner
