MEEEEEEAT! Sydneyâ€™s hottest restaurant is Bistecca, featuring Florenceâ€™s famous T-bone steak and is located off Dalley St and around the corner from the horror that is the light rail construction on George St.
Make your way down a slightly shady looking staircase which opens up to the bar area where youâ€™ll wait if your entire group havenâ€™t arrived yet. Reservations are only for groups of 6 or more and generally if you arenâ€™t there before 6.30pm youâ€™ll have to wait about an hour and a half for a table. Luckily the bar does serve snacks like olives, cured meats and cheeses and while thereâ€™s no pressure to order a drink while youâ€™re waiting, the menu is actually quite reasonably priced (though Iâ€™d skip their poor attempt at a bellini and stick with the wines).
When we were finally led through the bar to the secret entrance of the restaurant we were momentarily confused when we were told to surrender our mobile phones. You donâ€™t have to of course but itâ€™s to encourage customers to enjoy their meals and engage with each other so with a shrug we deposit our phones into the cushioned drawer which is then locked and weâ€™re given a key in case we need to access them during the meal.
While we peruse the menu, focaccia bread arrives and a candle is lit and placed on our table but this is not just any ordinary candle, itâ€™s a candle made of beef drippings! Wait a bit for the candle to melt before tearing off some focaccia and dipping into the puddle of rich beef fat.
Weâ€™d missed out on the first seating and didnâ€™t want to fill up on snacks while waiting so by the time we were shown to our table we were ravenous and our eyes gleamed when we were asked how many grams we wanted our steak to be. There is only one type available, the Bistecca alla Fiorentina which is $13 per 100 grams and staff recommend about 300g per person so the 4 of us we decide to get 1.5kg as the steak does include bone.
Our waiter delivers the verdict to the open kitchen and we watch as they hack away at a giant slab of meat to cut our steaks to order. The steaks are then presented to us for inspection and the weight and cost is scribbled on our paper table cloth before theyâ€™re whisked away to sizzle on the woodfire grill.
Oh helloooo! Our t-bones are a perfect medium rare with delicious charred edges and sliced and reassembled for ease of eating. Itâ€™s incredible juicy, tender and our table is silenced as we gleefully give in to our carnivore happiness and eye each other over who gets to gnaw at the bone.
While there is only one main available, thereâ€™s a whole bunch of sides that we couldnâ€™t resist ordering. If Iâ€™m eating a steak then I will always need a carb so we had to order the potato mash ($10) which was nice and fluffy and so easily dispatched into my carb loving stomach.
Iâ€™m not sure what I was expecting with the Asparagus, cured yolk, prosciutto ($12) but I was a little underwhelmed at the row of asparagus all lined up and showered with grated cured egg yolk. I didnâ€™t taste any prosciutto but maybe the asparagus spear that I nabbed was missing this? It was fine but well, it just didnâ€™t do anything for me.
The Brussels sprouts ($15) however, are a bloody revelation, the outer leaves are crisp and charred with a tender center and works well with dabs of the sour cream and shavings of pecorino.
I somehow don’t have a photo but surprisingly I really liked the cavolo nero ($11) the most out of all the sides, maybe because it was loaded with confit garlic cream and I can never have too much garlic haha and it definitely helped with the meat sweats.
We were pretty damn full but when there was a mention of tiramisu ($15) we perked up and agreed to share one. Itâ€™s thankfully light and creamy and just sweet enough to hit all the right notes.
3 Dalley St
Lunch Wednesday to Friday 12pm-3pm
Dinner Monday to Saturday 6pm-10pm
Monday and Tuesday 4pm-2am
Wednesday to Friday 12pm-2am