The story
Hidden behind an unmarked door in Sydney’s CBD, BISTECCA is a speakeasy steakhouse that feels like a carnivore’s secret club. Jack’s Dining Room declared it “the best food I ate on my trip to Australia,” and the tableside sawing of meats—plus an edible beef tallow candle that doubles as both appetiser and spectacle—explains why. The venue leans into Italian steakhouse tradition, with a phone-free policy that forces diners to focus on the primal pleasures of fire and meat.
Mark Wiens, who titled his visit “I Tried the Best Steak in Australia! (I Lost $446),” zeroed in on the Bistecca alla Fiorentina, grilled to a perfect, blood-rare finish. Bone marrow and focaccia round out a menu that’s simple but exacting, while the melted beef fat candle (essentially drinkable tallow) is a gimmick that works. The result is a deliberately theatrical, near-religious beef experience—one that earns its hidden-gem status in a city full of steakhouses.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
The bone marrow is the star, praised as rich and decadent. Overall, reviewers describe Bistecca’s food as deeply satisfying, with a warm, indulgent vibe.
“I ordered this as a side while waiting for the steak. It's a small piece of bone marrow grilled on the hot fire and covered in a prosciutto crust. I squeezed a little lime on it, and as I scooped it out, it liquefied in my spoon — it goes from solid to liquid as soon as it touches your tongue. The prosciutto crust adds a little crispiness to switch up the texture of the rich butteriness of the marrow. The squeeze of lemon works really well. It's a straight-up tease and test of patience for your taste buds before the steak arrives.”
What creators say
2 creators have covered BISTECCA. Most active: Mark Wiens, Jack's Dining Room
BISTECCA offers a unique, phone-free dining experience centered around a spectacular Bistecca alla Fiorentina, grilled to perfection with a focus on the primal experience of fire and meat.
Dishes mentioned
Bone marrow
I ordered this as a side while waiting for the steak. It's a small piece of bone marrow grilled on the hot fire and covered in a prosciutto crust. I squeezed a little lime on it, and as I scooped it out, it liquefied in my spoon — it goes from solid to liquid as soon as it touches your tongue. The prosciutto crust adds a little crispiness to switch up the texture of the rich butteriness of the marrow. The squeeze of lemon works really well. It's a straight-up tease and test of patience for your taste buds before the steak arrives.
Bistecca alla Fiorentina
This is the only steak they sell here, a 1.1 kilo T-bone from Riverina farm, wet-aged and then dry-aged to intensify the flavor. The texture is buttery smooth, one of the softest bites of steak I've ever had in my life — it's like a cloud of beef in your mouth. The smoke from the fire is embedded into every bite, and the crust is incredible. I started with the cap on top, which is richer, then moved to the sirloin — both sides are phenomenal. The meat along the bone is the best bite of the entire day; my teeth just sunk in like butter. I tried it with a little lemon, which adds just enough acidity to cut through the richness without overpowering the beef. This is truly the steak of all dreams.
Melted beef fat candle
They light this candle as soon as you sit down — you think it's an ambient light, but then it starts melting and they bring bread to soak it up. The focaccia is bubbly, salty, and herby, infused with thyme and that rich melted beef fat. It's so intense, so meaty and rich, and you immediately feel the glossiness on your lips as you bite. It's just a preview of what's to come, opening up your taste buds for the giant steak.
- Focaccia
A speakeasy steak house known for sawing meats tableside and an edible beef tallow candle.
Dishes mentioned
Edible Beef Tallow Candle
They are famous for sawing their meats right in front of you and this edible beef tallow candle.
