The experience begins by pulling up a stool or a candle-lit table in the old-world, wood-panelled cocktail bar, stocked with amaro from across the world and a variety of Negronis, including our Four Pillars classic Negroni. Moving into the intimate 50-seat restaurant, you’re greeted by refined Tuscan hospitality and our own housemade flourishes. From your table, take in our famous Bistecca butcher’s block and open hearth, which fills the dining room with timeless warmth. The space then flows to a bottle-lined enoteca (wine room) available for private dining.

Bistecca alla Fiorentina was made famous in Florence centuries ago and celebrated worldwide. Our beef is sourced from Riverine, a region spanning across southern New South Wales from the foothills of the Snowy Mountains to the flat, dry plains of the inland. At Bistecca, the meat is cut and weighed, then presented to diners before being cooked fireside over ironbark and charcoal to a perfect medium-rare. The steak is left to rest and served in traditional Italian fashion, well-seasoned with salt, pepper and a drizzle of olive oil.

Complementing the steak are rustic-yet-elevated sides such as white beans or cavolo nero with confit garlic cream, followed by formaggio or a quintessential Italian dessert. The lovingly curated wine list solely features Italian grape varieties, sourced exclusively from Italy and Australia.
Settle in, hide your phone away, and lose track of time.