This Italian trattoria trades in Tuscany’s top chop – the bistecca alla Fiorentina – made with grain-fed Black Angus beef from the Riverina region of NSW. Order by weight then watch your slab spit and sizzle over ironbark on the open hearth. It’s served medium rare – blush pink in the centre and deeply caramelised on the crust – with a richness of flavour rarely seen outside Florence. All the traditional sides are here. Baby potatoes, soft and fluffy in their jackets. Cavolo nero, lightly wilted and dressed in a garlic and sherry creme.

If you have room for dessert, then you’re doing it wrong. Make a night of it with a classic negroni on tap or choose from the 300 Italian vinos, including a very gluggable montepulciano, available by the full or half-carafe. Part of Bistecca’s appeal is its location. 

Hidden down an unmarked fire escape in a dimly lit back alley, it’s tricky to find, especially at night. Inside, you’ll be asked to hand over your phone, which will be locked away until after the meal. So, what’s the big secret? Just Sydney’s best steak, that’s all. 

To read our full list of reviews for NSW, head here.