Specialist steak has arrived in Sydney’s CBD with the launch of Bistecca. Opening on July 5, the Italian venue is the latest eatery from hospitality duo James Bradey and Warren Burns (Grandma’s, The Wild Rover, Wilhemina’s), and is dedicated exclusively to Tuscany’s famed cut of steak, bistecca alla Fiorentina. Sitting pretty within a heritage-fronted building on Bridge Street, Bistecca will span across three distinct spaces and can be accessed via Dalley Street at the rear. Inspired by Italy’s vibrant dining scene, the venue is home to a 50-seat restaurant, a sleek bar, and an accompanying wine store.

Bistecca was born after Bradey and Burns undertook a tour of Italy, experiencing the breadth and quality of its steak and wine. Upon discovering the famous Florentine cut of meat bistecca alla Fiorentina they decided a place to serve and celebrate the specialty was what Sydney was lacking. Bistecca alla Fiorentina is a rather elaborate cut of steak that is traditionally cut and weighed before being presented in front of diners, before cooked fireside over charcoal, wood and olive branches for smokiness and to a perfect medium-rare. Bistecca Sydney will serve it up to punters as is tradition; steak is left to rest and served in traditional Italian fashion, well-seasoned with salt and pepper and plenty of olive oil.

Joining Bradey and Burns on the Bistecca team is Vicenza-born wine director Alice Massaria, formerly of Uccello and Saint Peter, who has crafted a 300-strong wine list to accompany the restaurant’s fare. Also on board is chef Pip Pratt, whose background includes stints at Michelin-starred Club Gascon (UK), Richard Corrigan’s Bentley’s Oyster Bar & Grill (UK), and Sydney’s Bentley Restaurant + Bar. Pratt has designed a menu to enhance the flavour of the steaks on offer, his series of side dishes white beans cooked slowly in olive olive, crispy potatoes with garlic and rosemary, and Brussels sprouts with pecorino and sour cream. Every night will see a single rotating vegetarian main introduced that will include the likes of ricotta dumplings with artichokes, goat’s cheese and tomatoes.

While traditionally the Tuscan-style steak is sourced from the short loin of the Italian Chianina and Maremmana cow, Bistecca will partner with a producer of Black Angus cattle in the Riverine region of NSW for their meat. “We tried at least 40 different steaks from different regions and farmers across Australia to settle on the right one,” explains Burns of their choice of producer. “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.”

The restaurant’s adjoining 50-seat bar will host a separate menu and drinks list, focused on the lighter side of Italian fare and set around a Carrara marble-top bench. There a short menu of small share-style dishes will be available; including Bermagui sardines with sultanas and pine nuts, and hearty panini packed with meatballs to accompany a drinks list focusing mainly on Italian classics. Vicenza-born wine director, Alice Massaria, has dreamt up a list of close to 300 Italian wines and Australian wines made from Italian varietals to drink, many available by the glass or carafe. There will also be a selection of drinks on tap available for guests including an exclusive Four Pillars Negroni. Later this year, an adjoining wine shop will open designed to encourage restaurant guests to leave their table and select a bottle off the shelf to accompany their meal.

Australian architectural firm Tom Mark Henry (Dead Ringer bar, 1888 retail) are responsible for Bistecca’s design, reimagining a heritage-fronted former hair salon for the venture. Now the space is decidedly Italian in look; guests are greeted by a dimly lit dining area decked out in dark timber and traditional black and white chequered floors. Bistecca also hosts an open hearth, butcher’s block, and domed ceilings with brick cladding. The Italian theme continues in the private dining space ‘the wine room’, which draws inspiration from a classic Italian cellar and features original terrazzo floors on top of which sits a table designed to host groups of 10. “Our travels through Italy really lit the fuse for the concept,” says Bradey of the design brief. “We’ve taken what we love about dining in Italy and recreated it right in the heart of Sydney.”

Bistecca, 4 Bridge Street, Sydney (access via Dalley St), bistecca.com.au.