Bistecca

One steak, the bistecca alla fiorentina: a Riverina T-bone cut to the weight the table chooses, from 600 g / 21 oz.

OpenNot yet visited · facts from 8 sourcesNo paid rankings

By Inès Vacher · Steakpedia editorial voice · Who writes

How to book

Book on SevenRooms ↗Call Map ↗

Booking link from the restaurant’s own website, checked Nov. 1, 2026.

Why go

Bistecca is about one animal and one cut. Since 2018 it has served a single steak, the Florentine T-bone, from Black Angus raised in the Riverina of southern New South Wales, cut to order and weighed at the table. Price follows weight: A$22 per 100 g / 3.5 oz on the menu read on Oct. 29, 2026, with 600 g / 21 oz the smallest steak the kitchen will cut, because a thinner one would not cook properly. It is cooked over ironbark and charcoal to medium-rare. The World's 101 Best Steak Restaurants list placed it No. 45 in 2024, No. 99 in 2025 and No. 97 in 2026.

What to order

Bistecca alla fiorentina
Set menu, 300 to 500 g / 11 to 18 oz per person
Bone marrow

Firecharcoal · wood

BreedBlack Angus

Opened2018

Not published: aging, grade, price.

01What to order

Bistecca alla fiorentinaRiverina T-bone at A$22 per 100 g / 3.5 oz, minimum 600 g / 21 oz; served medium-rare with salt, pepper and olive oil. At that price, 600 g / 21 oz comes to A$132.
Set menu, 300 to 500 g / 11 to 18 oz per personA$128 (300 g / 11 oz), A$148 (400 g / 14 oz) or A$169 (500 g / 18 oz) per head, with starters, four sides and tiramisu; six guests minimum.
Bone marrowWith a prosciutto crust, A$16 per piece.
White beansA$18; one of the two sides the house names with the steak, with cavolo nero.
Pecorino with truffle honeyA$14; Gourmet Traveller listed it among the bar snacks in 2018.
TiramisuA$20.

02The beef

Black Angus from the Riverina, the farming region of southern New South Wales; the house names the region, not a single farm. The cut is the T-bone, sold as bistecca alla fiorentina, which carries the striploin and the tenderloin on one bone. The menu does not state feeding or aging, and no source gives a number of days. What the house does fix is the thickness: no steak under 600 g / 21 oz. The number: 600 g / 21 oz.

03The fire

An open hearth burning ironbark and charcoal, per the house. The steak is shown to the table, cooked to medium-rare and seasoned only with salt, pepper and a drizzle of olive oil. Gourmet Traveller noted in 2018 that in Florence the cut is traditionally cooked blue to rare over charcoal.

04The story

Gourmet Traveller announced Bistecca in July 2018 as an Italian steakhouse from James Bradey and Warren Burns, under 4 Bridge Street with its entrance on Dalley Street, with more than 30 amari and about 300 Italian wines in an attached shop. Liquid & Larder, the group Bradey co-founded, runs it today, along with The Gidley and Alfie's. Sydney.com names Pip Pratt as chef.

05The practical

3 Dalley Street, Sydney NSW 2000; the way in is a laneway near Circular Quay, down a set of stairs and through a door in a cocktail bar. Phone (02) 8067 0450. Open noon to midnight; the dining room takes last orders 12 to 3 p.m. and 5:30 to 10 p.m. Bookings on SevenRooms open up to 30 days ahead, released daily at 7 a.m. Over-18s only; the meat is not halal. Sydney.com describes a strict no-mobile-phones policy. Closed Dec. 25, Dec. 26 and Jan. 1. Surcharges: 10% on Sundays, 15% on public holidays; 10% service from six guests.