Review of Bistecca
Behind the appropriately concealed entrance and down the stairs, far beneath the Sydney streets, you will find Bistecca, a ristorante and bar specialising in Tuscany’s famed ‘bistecca alla fiorentina’, a t-bone steak traditionally made from Tuscany’s chianina beef.
Bistecca, bought to us by the guys behind Grandma’s and The Wild Rover, oozes Italian charm with dim lighting, plenty of candles and dark wooden tables creating a moody atmosphere.
The restaurant seats just 50 people and you’re likely going to have to wait for your table. Be prepared.
The menu starts with a selection of Venetian style starters, such as olives and pecorino with truffle honey.
But, as I mentioned, steak is the star here and it’s cooked according to weight over a combination of ironbark, charcoal and olive branches and served medium-rare. Don’t even bother asking for sauce. The t-bone is served traditionally, simply with olive oil and sea salt.
Just don’t expect any other choices of meat on the menu – it’s bistecca alla fiorentina or nothing.
In terms of sides, you could choose a simple potato mash, or opt for something a little more adventurous such as Cavolo nero with confit garlic cream.
The wine list celebrates Italian grapes, nebbiolo and sangiovese, along with other Italian and Australian drops.
I think Bistecca is a top spot for red meat lovers. It’s great to see a restaurant focussing on just one thing and doing it so well. Also good to know, Bistecca is open late. You can always just pop into the bar for a late night bite.
Address: 3 Dalley Street, Sydney
Phone: +61 2 8067 0450
Hours: Bar – Mon – 4pm – 2am, Tues – Fri – 12pm – 2am, Sat – 4pm – 2am
Restaurant: Mon – 6pm – 10pm, Tues – 12pm – 3pm, 6pm – 10pm, Sat – 6pm – 10pm
Images courtesy of Bistecca.