The singular focus of this subterranean Sydney sanctuary is the Bistecca alla Fiorentina, a T-bone of Riverine Black Angus aged for twenty-eight days before a final seven-day dry-aging period. Each cut at BISTECCA is portioned by hand at a central butcher’s block and then thrust onto an open hearth fueled by ironbark and charcoal. The resulting steak arrives with a salt-flecked, smoky char that yields to a ruby-red interior, finished with a lacquered brush of beef dripping. Before the main event, house-made focaccia is dipped into the molten tallow of an edible beef-dripping candle, releasing a rich, primal aroma. Accompanying sides, such as cavolo nero folded into a velvety confit garlic cream or roasted Brussels sprouts showered in sharp pecorino, provide essential textural contrast. The experience concludes with a boozy, balanced tiramisu, served in a dimly lit atmosphere that demands total immersion in the ritual of the flame.