The signature dish that defines the restaurant. A thick-cut T-bone Wagyu grilled over charcoal and finished tableside. Serves 4-6 people. Reviews consistently mention the perfect char and tender interior, with diners noting the quality rivals top steakhouses in Italy and the US.
Tips from diners
Reserve at least a week in advance for this dish. Best shared among 4-5 people. Ask the server how the steak will be grilled — they'll explain the wood-fire process.
Request it cooked medium-rare. The charcoal crust provides the char without overdoing the interior.
Baked fresh in the same wood-fire oven used for the steaks. Dimpled with olive oil, rosemary, and coarse salt. Served warm with salted butter. Diners rave about the crispy crust and soft interior.
Tips from diners
Arrive early enough to catch the focaccia warm from the oven. It's one of the best bread experiences in Singapore.
House-made pappardelle ribbons tossed with a ragù that simmers for hours. The beef is braised until tender. A richly flavored pasta course that pairs well before the steak.
Tips from diners
Order this as a first course to pace your meal before the large Bistecca.
Soft, creamy imported burrata paired with Bistecca's own-cured prosciutto. The balance of milky cheese against salty, thin-sliced pork makes this a popular starter. Comes with crisp greens and extra-virgin olive oil.
Tips from diners
Start with this before the main steak. It's a perfect light opener without being too filling.
A showcase of Bistecca's in-house curing program alongside imported Italian cured meats. The guanciale is silky and deeply flavored, the prosciutto paper-thin. Served with grissini (breadsticks) and estate olive oil.
Tips from diners
Ask which meats were cured in-house versus imported. The house-cured guanciale is exceptional.
A premium alternative to beef. Live lobster split and grilled over charcoal, finished with clarified butter. The meat stays tender and sweet. Popular among seafood-preferring diners.
Tips from diners
If you prefer seafood to steak, this is an excellent alternative. The charcoal flavor complements the lobster sweetness.
Tuscany-inspired steakhouse on Mohamed Sultan Road specializing in the famous Bistecca a la Fiorentina, a 1kg-plus T-bone charcoal-grilled and served family-style. The restaurant sits among Singapore's best steakhouses, ranked 13th globally. Every dish centers on exceptional beef sourcing and wood-fire technique.
Reservations are essential, especially on weekends. Book at least one week ahead for the Bistecca a la Fiorentina.
The wine list is extensive and Italian-heavy. Ask the sommelier for pairings with your chosen steak.
The wood-fire oven runs hot all evening. If you sit by the kitchen, enjoy the warmth and spectacle.
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