Menu - Mr Yum

Wander down an alleyway, pass through a door and take a flight of stairs down to an antique-looking cocktail bar. Another door leads to a similarly rustic dining room, with a flaming hearth covered in T-bone steaks as the centrepiece. Welcome to Bistecca, a subterranean steakhouse by Liquid & Larder, the team behind nearby steakhouses The Gidley and Alfie's, and Martini-and-oyster favourite The Rover in Surry Hills.

This notoriously tough-to-book dining room is all about steak from the NSW Riverina region – but not just any steak. Executive chef Pip Pratt champions one specific style: bistecca alla fiorentina, a whopping T-bone cooked in the traditional Tuscan way over coals and served medium-rare.

Here, you ask for your steak in weight, which is then carved in front of the hearth and presented to you at the table. The waitstaff will tell you the price, then whisk your cut away to be cooked over ironbark and charcoal. Your meat and seasonal sides – perhaps brussels sprouts with pecorino and sour cream, or radicchio with woodfired grapes – are served immediately.

But before your meal even starts, the team encourages you to lock your phone away in a drawer to keep you in the moment; ideally one that involves a glass of nebbiolo or sangiovese from Bistecca's award-winning wine list.

While the dining room is the headliner at Bistecca, the bar is an impressive support act flaunting an Amaro-led cocktail list and a tight menu of snacks, the biggest of which are the porchetta sandwich and ricotta gnocchi.

Contact Details

Updated: May 10th, 2024

We do not seek or accept payment from the cafes, restaurants, bars and shops listed in the Directory – inclusion is at our discretion. Venue profiles are written by independent freelancers paid by Broadsheet.