Manzo Bisteccheria

Overview

Sydney scores a new steakhouse with Italian influence and premium cuts, set against the stunning backdrop of the Harbour Bridge. Found within Quay Quarter Tower, Manzo Bisteccheria, which translates to "beef steakhouse" in Italian, is really all about the steak. 

Sicilian-born, Michelin-trained head chef Andrea Di Stefano brings a wealth of experience to the kitchen, which focuses on steaks of all cuts, as well as seasonal small plates and handmade pastas. The Burrata Bar leans into the Italian influence, showcasing the crowd-pleasing cheese with accompaniments such as fresh pesto, chargrilled mortadella, and pistachio crumb. 

"Italian hospitality is all about making people feel welcome, but going over and above while you're at it. From the rare cuts we hand-select, to getting my mother in the kitchen to prepare her own nduja recipe, everything is about creating an experience that's generous and personal," says owner Anthony Alafaci.

Decadent and deluxe dishes include roasted bone marrow with brioche, tuna cannolo with whipped straciatella, and a slow-cooked, crumbed, and deep-fried wagyu lasagna. But perhaps the most over-the-top of them all is the Double Manzo Sandwich. The heady combination of dry-aged sirloin, A5 wagyu, truffle butter, provolone cheese, charred onions, Kewpie mayo, parmigiano crisp and 100-year-old balsamic vinegar will set you back a casual $210. 

The wine program is just as impressive, with a list drawn from Alafaci's personal collection and recommendations from Master Sommelier Andrés Aragón that spans more than 750 bottles. With Italian and French wines as a focus, the list showcases rare and up-and-coming producers, as well as a selection of Australian winemakers working with Italian varieties. 

Images: Supplied. 

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