How Bistecca’s Section Waiter Kenny Would Spend a $300 Gift Card at Bistecca

When it comes to crafting the perfect evening at Bistecca, few know the hidden rhythms of the space quite like our section waiter Kenny. With an insider’s perspective and a passion for the perfect steak, Kenny takes us through his ideal evening from first sip to last bite.

Setting the Scene: The Perfect Welcome

For Kenny, the evening begins with something refreshingly simple. “I’d start with a Pandan Coconut Sgroppino” he says, referring to the light Italian cocktail. “It’s refreshing and an easy way to start the evening.” The signature cocktail offers perfect tropical notes, keeping things light before an indulgent meal ahead.

Settling into the bar space is a key part of the Bistecca experience for Kenny, “The waiter will let you know you’ll be seated soon,” he explains, “but that wait is part of the experience—it builds anticipation as you absorb the energy of the space.”

The Full Sensory Journey

“As you enter the dining room you’re immediately hit with the warmth from the hearth, the sound of fire crackling, the Tuscan decor and the smell of the charring of the steak” Kenny reflects.

Wine Selection: Stories Over Price Tags

When it comes to wine, Kenny puts his trust in Sheila, Bistecca’s sommelier. “It’s never about the price tag—it’s about the story,” he emphasises. “I’d start with a nice glass of white with the entrees, perhaps a Timorasso or Vermentino, then progress to a red with the steak.”

Selecting Your Steak

Before it hits the fire, your waiter presents the raw cut tableside – a ritual Kenny never tires of. “I usually go for 400g per person, but when my brother comes along, we split a kilo,” he says. That knowing smile? It’s about tomorrow’s breakfast. “Those leftover steak jaffles are non-negotiable.” 

Hidden Gems Before the Main

With your Bistecca now in the hands of the chefs, it’s time to make the most of the half-hour of anticipation and explore the entrees. 

“The bone marrow is incredible, it’s rich and decadent and really sets the tone.” Kenny adds, “Something special I share with guests when the rapport is right – a cheeky shot of amaro funnelled down the bone marrow after you’ve enjoyed it. Guests always love being ‘in the know’ about this little tradition.”

Kenny’s insider tip? Go for the beetroot.  “The beetroot dish is seriously underrated and often overlooked.” He describes the perfect harmony of earthy beetroot, sweet caramelised onion, tangy feta, and crispy kale. “The textures and depth of flavour they achieve is something special.”

His strategy is clear: “Share a couple of entrees between the table, it’s tempting to order more, but remember you want to save room. The steak is still the hero.”

The Main Event

The anticipation is over as the hero of the night arrives.

Kenny insists “You don’t need any sauce. The steak is basted with clarified butter and beef jus, and just a slight touch of lemon, is all it requires – if any.”

For sides, balance is key: “Brussels sprouts with Pecorino and sour cream, crispy roast potatoes, and radicchio with walnut, feta and wood fired grapes give you something fresh, something hearty, and something rich—creating the perfect balance.”

Sweet Finale: Digestif & Dessert

When it comes to dessert, Kenny admits he’s usually too full for a heavy finish. “I’m usually so full, so I’ll drink my dessert,” he explains. “I often go for an Amaro – Nonino Riserva with its blood orange citrus notes or Averna if I’m feeling something more earthy.” If there’s still room, Kenny has one clear favourite: “If I have room I would always order the Panna Cotta – something silky, smooth and fresh to finish the evening with.”

So, if you’re holding a $300 gift card to Bistecca, Kenny’s approach offers the perfect blueprint. Follow his lead, and you’ll experience not just exceptional food, but a complete escape from the everyday—where Italian tradition meets Sydney’s finest hospitality, and every detail is considered. That’s the true essence of Bistecca.

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