Sydney's Circular Quay becomes the city's hottest steak precinct
A new wave of meat-focused restaurants is transforming Sydney's Circular Quay into a fiercely competitive steak destination, with the latest arrival turning heads with a $210 sandwich that may be the most expensive in the city.
Manzo Bisteccheria, a spin-off from the team behind Elizabeth Bay's Divino Osteria, has opened at the Quay Quarter development on Bridge Street. The two-person Double Manzo sandwich, layers Kagoshima A5 wagyu and 30-day dry-aged sirloin with truffle butter, century-old balsamic vinegar, provolone, charred onion, ox-heart tomato and parmesan crisps on house-made schiacciata bread. The menu describes it as "unapologetically over-the-top".
Head chef Andrea Di Stefano, who trained under Michelin-starred chefs and has London's STK Steakhouse on his résumé, oversees a rotating in-house ageing program. The broader menu is more accessible than the showpiece sandwich suggests, with a grass-fed Victorian eye fillet starting at $62. Also notable is the $82 "Millefoglie" lasagne — Manzo's take on the 100-layer concept, made with wagyu ragù, MB5 striploin layers and rosemary béchamel.
The precinct's reputation for red meat has been further cemented by The Oriana, which recently opened across four levels in the harbourfront space formerly occupied by fine-dining institution Quay. Despite a seafood-leaning brief, the venue carries a $280 dry-aged one-kilo Riverine T-bone, while its ground-floor pub offers cuts from $48 through to a $150 800g rib-eye on the bone.
Executive chef Jason Roberson told the Sydney Morning Herald the venue's unique location — drawing cruise tourists, corporates and gallery visitors — drove a deliberate focus on local product: "In my opinion we have the best beef in the world, you want to showcase it. You don't want to be eating American or Japanese [in this location]." He also flagged just how far pub dining standards have shifted: "Five years ago you wouldn't see a tenderloin in a pub."
Further momentum is expected in August when Vito's opens at the heritage-listed Burns Philp Building on Bridge Street. The American-Italian concept, helmed by former Carbone Hong Kong chef de cuisine Michael Fox, has flagged a substantial beef program as central to its offer.
For Bistecca co-owner James Bradey, whose restaurant has anchored the precinct for years, the new arrivals are a positive sign. He told the SMH that six new towers bringing thousands of workers into the area make the timing ideal, adding: "Australians have a good relationship with red meat, and understand it."
The data supports his confidence. Meat & Livestock Australia figures show Australians consumed more than 22kg of red meat per person in 2024, ranking them among the world's highest per capita consumers.
With Manzo Bisteccheria, The Oriana and Vito's all joining established players including Bistecca, 6Head and The Cut, Circular Quay's transformation into Sydney's premier steak precinct looks well and truly locked in.
Jonathan Jackson, 4th June 2026
