Welcome to the CBD's first Italian steak restaurant

An unashamedly Italian venue dedicated exclusively to Tuscany’s revered cut of steak, bistecca alla Fiorentina, has opened in Sydney’s CBD.

Bistecca delivers the ambience and bravado of Italy’s famed ristoranti and enoteche via a super smart bar, 50-seat restaurant, and adjoining wine store with service to match.

Duo James Bradey and Warren Burns (Grandma’s, The Wild Rover, Wilhemina’s) toured Italy for the best steak and wine before deciding on the cut of steak, bistecca alla Fiorentina, made famous in Florence centuries ago and celebrated worldwide.

Cut and weighed, then presented to diners, the steak is cooked fireside over charcoal, wood and olive branches for smokiness to a perfect medium-rare.

The steak is left to rest and served in traditional Italian fashion, well-seasoned with salt and pepper and a drizzle of olive oil.

Fanning the flames of the restaurant’s central open hearth is chef, Pip Pratt, whose CV includes Michelin-starred Club Gascon (UK), Richard Corrigan’s Bentley’s Oyster Bar & Grill (UK), and Sydney’s Bentley Restaurant + Bar.

Pratt has worked up a host of contorni to accompany the steak, such as white beans cooked slowly in olive olive, crispy potatoes with garlic and rosemary, and Brussels sprouts with pecorino and sour cream.

Traditionally the short loin from either the Italian Chianina and Maremmana cow, Bistecca’s steak is locally-sourced from Black Angus cattle in the Riverine region of NSW.

“We tried at least 40 different steaks from different regions and farmers across Australia to settle on the right one,” says Burns.

“We chose the Riverine to deliver my holy trinity of meat: flavour, texture and supply. We’ll need a few beasts each week I reckon and we’ll have a fabulous meat locker for display.”

Vicenza-born wine director, Alice Massaria, formerly of Uccello and Saint Peter, has curated a formidable 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.

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.

The bar area, which seats 50, features a Carrara marble-top bar and a great 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, Sherry Cobbler as well as Cappelletti Amaro.

Australian architectural firm, Tom Mark Henry (Dead Ringer bar, 1888 retail), have reimagined this heritage-fronted former hair salon, adding a distinct Italian interior.

The design brief was guided by the memories of Burns and Bradey’s Italian tours.

“Our travels through Italy really lit the fuse for the concept,” Bradey says.

“We’ve taken what we love about dining in Italy and recreated it right in the heart of Sydney.”