At this exclusive Sydney CBD steakhouse, there’s only one thing on the menu: NSW Riverina T-bone steak. The experience is immersive, from actually finding the restaurant (it’s accessed via a laneway near Circular Quay, down a set of stairs and through a door in a cocktail bar) to approving your cut of meat. Diners choose the weight and staff cut the meat to order, presenting the steak to the table before it hits the fire to be cooked Florentine-style to medium rare.

Sides include classic salads of rocket, parmesan and pine nuts; green beans with macadamia dukkah; or roast potatoes with sharp pecorino and pesto mayonnaise.

The award-winning wine list is as confident as chef Pip Pratt’s cooking. It exclusively features Italian grape varieties, grown in either Italy or Australia. The moody dining room is the perfect spot to settle in and focus on your meal, which is easy thanks to Bistecca’s strict no-mobile phones policy.