When Bistecca opens in the Sydney CBD next month, it might just be the most specialised restaurant in Sydney.
There are steak restaurants, but one that offers only one cut of meat? Yep, that's right. Bistecca, operated by the duo behind Grandma's, Wild Rover and Wilhelmina's, has taken the site next door to Bouche on Bridge, the ambitious but short-lived fine diner which closed its doors late last year.
"We're only offering Bistecca alla Fiorentina [T-bone steak cooked over coals]. It'll be displayed on a butcher's block. You tell us how hungry you are, we'll weigh it and write the price on your table," co-owner James Bradey says.
"We just want to focus exclusively on that one cut. We'll have about 20 sides and a veg cannelloni [for non-meat eaters] and maybe a tripe sandwich for later as we have a late licence," he adds.
Bradey and business partner Warren Burns were inspired by specialist restaurants they visited in Italy. They've recruited design outfit Tom Mark Henry [Dead Ringer] and chef Pip Pratt [Bentley] to the start-up.
Despite the Bridge Street address, Bistecca's entrance will be on Dalley Street.
It will have its own wine bar and also a wine storage area for which they have longer-term ambitions to turn into a retail wine store.
Bistecca is open from 4pm, Mon-Sat (dining room open from 6pm). Bookings can be made for 6+ only. Lunch bookings to come.
4 Bridge Street, Sydney.