3 Dalley Street
Sydney, NSW 2000
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|MON||4:00pm - 2:00am|
|TUE||4:00pm - 2:00am|
|WED||12:00pm - 2:00am|
|THU||12:00pm - 2:00am|
|FRI||12:00pm - 2:00am|
|SAT||4:00pm - 2:00am|
The superstar at Bistecca is bistecca alla Fiorentina—a really schmancy, Tuscan-style T-bone that is extra large and dates back to 16th century Florence. Brought to you by the crew gave us Grandma’s, Wild Rover and Wilhelmina's, every aspect of this new Italian-inspired steakhouse has been carefully thought out.
Like all good underground bars, Bistecca is a little tricky to find. You’ll uncover its covert entrance on Dalley Street. Those unassuming stairs will feel like anything but the descent into a really cool basement bar, but trust us, you’re in the right spot.
A doorway opens out into Bistecca’s bar—chequerboard floors, mood lighting, marble, and lashings of rich, cherry coloured wood care of Tom Mark Henry interior design. If you’re a fan of the vibe at Doss House, The Baxter Inn or Hubert, be ready to swoon.
Order a classic negroni on tap, indulge in some cicchetti (Italian bar snacks), and put your name down on a sheet of butcher’s paper to save yourself a seat for dinner in the hidden 50-seat restaurant.
Before you shift into the dining room, James and the Bistecca crew will politely ask you to hand over your phone. Being the digital savvy (read: dependent) individual that I am, I reluctantly handed over my phone (read: life source), and it was locked away in an antique cabinet.
As for the star attraction, the steak on show is Black Angus from the Riverine region of NSW. Order yours by weight —it’ll then be cut in front of the blazing hearth and presented to you at your table to approve. Chef Pip Pratt then cooks it over charcoals, wood, and olive branches for serious smokiness.
Starters and sides you #need to try include pecorino with truffle honey and ricotta dumplings. There’s also a magical edible candle (yes, edible!), which is made of beef dripping and duck fat, and served with housemade GF focaccia. For our veggo friends, there will be a rotating no-meat main (but then, this may be a time when being vegetarian is a mis-steak).
Last but not least, the wine menu is a masterpiece of about 300 drops, created by wine queen Alice Massaria (formerly at Saint Peter). There’s a big focus on Italian heroes like Nebbiolo and Sangiovese, and—very cool—Italian female winemakers like Elena Pantaleoni from La Stoppa, Arianna Occhipinti from Occhipinti, and Susanna Crociani from Crocian. Oh, and you’ll be able to shop all of the wine (maybe even that edible candle for your next dinner party too), via an adjoining wine shop slated to open in late 2018.
Image credit: Bob Barrett.