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Bistecca

Secret restaurant | Classic Italian cocktail bar and steak restaurant located beneath Sydney's CBD

In Review

Secret restaurant | Classic Italian cocktail bar and steak restaurant located beneath Sydney’s CBD
From Terry Duracks Review……

It’s about the rules. There are an awful lot of them built into this basement bar and restaurant inspired by the glories of bistecca alla fiorentina, a meaty T-bone traditionally from Tuscany’s chianina beef.

For instance, you can’t book a table for fewer than six at Bistecca by phone or online. You have to roll up in person after 4pm on the day you want to dine, and scribble your name on a scroll of paper on the wall.

That’s if you can find the place. The entrance is a deliberately anonymous doorway in a CBD backstreet, leading downstairs to a brown, wood-lined bar, overpopulated with small tables.

And you have to put you’re phone in a drawer in a cabernet at the entrance. And there is ony one dish….Steak with sides and is good too!!

Service is good, they cut you’re T-Bone to order on the weight you would like and ad you’re sides from a rather large list.

It’s worth a vist to the wine room too, lots of wines and lots of knowledge

Reviewed by Tom and Edwina

3 Dalley Street Sydney NSW 2000

https://www.bistecca.com.au/restaurant/

Gallery

Launch Gallery

“Tom has been working with Visy and the Pratt family on private and corporate events, large and small, for 20 years. He understands our desired outcomes and makes things easy and cost effective, solves problems quickly, and delivers meaningful and memorable experiences for our clients and VIP guests. Whether it be a dinner with Nigella or a corporate suite at a Dame Edna Everage show, he consistently delivers for us. He knows how to speak the language of food and beverage when dealing with caterers, restaurants and other venues in a way that we don’t, which is invaluable in keeping expectations and the budget in mind.”

Lisa Sampson, Assistant to Anthony Pratt, Executive Chairman, Visy & Pratt Industries USA

Albert H Roux OBE, KFO, restaurateur and chef at Le Gavroche

“From the moment he stepped foot in Le Gavroche in 1980, Tom Rutherford was a fantastic chef. When he left in 1986, we were all immensely sorry to see him go but delighted by his new venture The Truffle Group Catering Company, through which he was responsible for some spectacularly successful catering events in Australia. His exemplary influence on the Australian food industry and the legacy which endures is without question. His contribution immense. I have no hesitation in recommending Tom for his superb dedication, conscientiousness, skill and creative flair. All these outstanding attributes have ensured Australia have in Tom someone who deserves recognition with a lifetime achievement award.”

Albert H Roux OBE, KFO, restaurateur and chef at Le Gavroche

Neil Perry AM, Rockpool Dining Group director

“Tom Rutherford encompasses the heart and soul of Australia’s catering industry. When Tom created The Truffle Group in the late 1980s, he took once mundane catering to a new level and showed the industry what was possible with a little innovation, creativity and hard work. The events that Tom and his team have created over the years are second to none and for some of the biggest names in the business. I have known Tom for many years, during which time he has created events like no other, run companies seamlessly and exercised a true passion for the catering and hospitality industry. His contribution has been second to none. As a human being, Tom is not only generous in a charitable way but generous too with his time and sharing of knowledge. He is a natural educator and leader in his field.”

Neil Perry AM, Rockpool Dining Group director

Tetsuya Wakadu, Tetsuya chef and restaurateur

“I have known Tom Rutherford for many years, I believe since the 1990s and have always been a fan of his innovation and fresh food. I consider him to be the pioneer of the catering industry, changing the way we eat at all manner of events. Tom raised the standard of food with extraordinary precision through The Truffle Group. His passion for excellent quality produce is inspiring and deserves recognition. Without his drive, our industry and food scene would look very different today.”

Tetsuya Wakadu, Tetsuya chef and restaurateur

Peter Rix, George P. Johnson director

“Tom Rutherford has taken catering, beverage and event food industry from party pies and sausage rolls to stylish, innovative, quality-driven delivery of produce and beverage into the most inhospitable event spaces on the planet. He is a man of intellect who understands the need for service and constant reinvention. Born and bred to be in the business of F&B, he has brought a sense of theatre to everything he has touched from his earliest beginnings. This is a man who constantly takes risks and has led the way for those that follow in how best to bring cachet to that part of our business that we are most judged by.”

Peter Rix, George P. Johnson director

Sonia Lefevre, CEO, Lustro HotelGroup

The Langham, Sydney, the leading luxury five star hotel in Sydney had a restaurant and bar which where not operating at optimum financial capacity. As General Manager of the hotel I appointed Tom to project manage the overhaul ofthe 150 seat restaurant and the 60 seat bar. Tom deljvered market strategy, concept and branding and a detailed and impressive business plan. The financial templates and models behind Tom's creative plans were articulate, detailed yet simply for the daily operations to be successful. His attention to detail, creative thought, ability to work across all levels of the business, financial prowess and genuine passion were the core success factors to his F&B plan. Moving forward with 5 star hotel opdnings I would continue to use Tom as an experienced, creative and financially sawy consultant.

Sonia Lefevre, CEO, Lustro HotelGroup

Tony Green, GM Sales & Marketing

“We have a had a taste of Tom, and we wanted more. In fact we already have engaged him for our next incentive trip and other events in the coming year to reinforce our commitment to members, suppliers and staff. Tom was a pivotal feature in our recent incentive trip to Budapest and Russia, his involvement tied together the entertainment program, 12 days of lunches and dinners expertly chosen, with an ever increasing culinary narrative showcasing the best regional cuisine and beverages available, most importantly within our budget for maximum effect, choices were culturally and dietary sensitive for all participants. If you haven't experienced Tom Rutherford’s style of hospitality, you should. It is refreshing, inclusive, detailed and without doubt, memorable. Tom has a way of making everyone feel comfortable, while serving up delicious dishes with surprise and intrigue. His ability to work with multiple venues, restaurants and hotels in several currencies is extraordinary. Tom plays host, MC and F&B guy to tie the entire program together, I consider him our secret weapon.”

Tony Green, GM Sales & Marketing