A Cut Above the Rest: How the Love of Steak Shaped Liquid & Larder
Our story begins with a shared love of steak between founders Wazza and Jimmy. For Wazza that love runs deeper, with his family owning a cattle farm and shaping our respect for how great beef is raised. Before there were venues or menus, we were in the backyard with our families, chasing the perfect cook for what would become Bistecca.
Over one focused month we cooked and tasted hundreds of Australian steaks, taking notes, comparing texture and marbling, and testing ageing and grill techniques. Those sessions were not just weekend cookups. They were a deliberate search to discover the beef we serve today and to define the standards that still guide Bistecca and every venue in the Liquid & Larder family. From the start, one thing was non negotiable: quality.
Quality Testing Started in Our Backyard
“When we decided to open our first steak venue, Bistecca, we knew it couldn’t just be another restaurant. It had to be a reflection of all the research, taste tests, and passion that went into our early days. We spent months travelling, tasting, and researching everything about beef, from how it’s raised to how it’s aged. After countless conversations and a fair few full stomachs, we landed on Black Angus beef from the Riverine region. ‘It wasn’t easy,’ says co-founder James Bradey. “But we found a product that has shaped our company into what it is today. We’re proud to champion Australian beef, but more importantly, it’s that consistent supply chain that keeps our standards so high.”
That decision to work with the best producers and never cut corners set the tone for everything that followed. The steak we served at Bistecca became the foundation for the cuts we serve across all of our venues today.
Even Wazza and Jimmy’s kids got involved in those early days, running around the backyard while we tested new ideas and perfected our cooking techniques. What started as a few mates with tongs and curiosity has grown into a family of venues each one with its own personality, but all connected by the same care and respect for great produce.
Ageing: The Secret Behind the Steak
At our central butchery at Alfie’s, every cut served at Bistecca The Gidley and Alfie’s goes through the same careful process to make sure it’s the best representation of that product.
Step 1: Wet Ageing
We seal each cut in a vacuum bag and let it rest for about five weeks. This breaks down the muscle fibres naturally, making the meat tender and full of deep, beefy flavour.
Step 2: Drying Out the Meat
Then we dry the cuts for another 3 to 5 days. This stage is crucial because it removes just enough moisture to intensify the flavour and create that perfect crust when it hits the grill. It’s all about balance: keeping waste low while getting the best possible result.
We’ve spent years fine-tuning this process, and we still tweak it from time to time. Because for us, the pursuit of better never really ends.
Each steak has its place
Each of our venues tells its own story through the cut it serves.
Bistecca
There is one main on the menu, the Bistecca alla Fiorentina, a T-bone to share. That single choice gives guests two experiences in one. On one side of the bone you have sirloin for deep, beefy character. On the other side you have eye fillet for buttery tenderness. Because we cut the steak to order at the proper width, the minimum size is about 600 to 700 grams. That thickness demands serious heat, so we fire it on a hearth that reaches up to 400°C to build a deep crust quickly while keeping the centre juicy. We cut it thick so it can be seared hard and rested properly.
It’s the kind of meal that brings people together, just like those early backyard barbecues.
The Gidley
The Gidley leans into old-world indulgence. The rib-eye is our statement cut because marbling, texture, and mouthfeel are central to a night of celebration. We focus on consistent fat cover, tighter trimming, and ageing that amplifies richness without losing clarity. Sauces and sides are generous and plush, and the cocktails are built to complement that bigger flavour profile. The product choices match the room’s sense of occasion.
Alfie’s
Alfie’s is energetic, reliable, and welcoming. The sirloin fits that brief. It is consistent, approachable, and cooks beautifully at pace without sacrificing quality. We run it boneless, which lets our grill team cook it hard and fast, locking in flavour while keeping ticket times tight. That suits the Alfie’s concept perfectly. Fast paced, effortless, and an offering you can enjoy any day of the week. We source to a strict spec so every service feels the same, and we age and dry precisely to hold tenderness while keeping waste low. The menu is built for repeat visits, so the steak has to be as dependable on a Monday lunch as it is on a Friday night.
Lottie
Lottie is our love letter to open fire and the generosity of a long, unhurried meal. The concept blends Mexican inspiration with Sydney produce, so the food feels bright, smoky, and social. We build the menu around the grill, the salsas, and the ritual of sharing. Our beef chop is served off the bone so it can take a hot, even kiss of the flames without heaviness. We choose a rib-eye profile that holds its shape under high heat, develops a deep crust, and still slices tender for the table. The salsas, and warm house made tortillas are not just sides. They are part of the experience, letting guests build each bite with heat, acid, and texture. Every product choice supports that idea of flame, fragrance, and generosity, so the room, the menu, and the steak all speak the same language.
Staying True, Never Cutting Corners
In many restaurants, the menu changes with the market. One month you’ll see a rib-eye, the next it’s sirloin or rump whatever’s cheapest at the time. It’s a practical decision, but it often means sacrificing consistency for cost.
We’ve never wanted to play that game. From the beginning, we made a promise to ourselves and to our guests: we wouldn’t compromise on quality, no matter what the market does.
Even as beef prices have climbed dramatically over the years, we’ve stayed loyal to the same supplier and the same standard. The Black Angus we source from the Riverine region has been with us since day one, and that consistency shows up on every plate we serve.
For us, it’s not about chasing a bargain. It’s about building trust with our producers, our chefs, and the people who walk through our doors expecting the best. That’s what keeps the experience the same, year after year, steak after steak.
“As we grow and keep learning, we’re always looking for ways to do things better.
What matters most is making sure you get the same care and quality in every cut, no matter which of our venues you visit.” Jimmy says.
Whether you’re sharing a Bistecca, indulging at The Gidley, or catching up over steak at Alfie’s, we want you to taste the care that goes into everything we do.
At the end of the day, we’re still those same people from the backyard, passionate about food, obsessed with flavour, and proud to share it with you.