Bistecca Tuscan Steakhouse – A Pit Stop for Good Food, Steaks & Ambience

Bistecca Tuscan Steakhouse is housed in a 2-storey bungalow, perched on the fringe of Mohamed Sultan Road. While the restaurant itself is pretty new, a seasoned hand helms the kitchen; Chef Francesco Mansani hails from Italy with years of experience.

The restaurant interior is styled like a modern Tuscan villa that complements its Tuscany offerings.

Various types of seating options – alfresco, balcony, indoor, bar and seats offering a clear view of the open kitchen – will give you a variety of what you would like your dining experience to transpire.

Comfortable posh leathery seats and dark wood tables are nicely spaced out. Three private dining rooms are available for special events or private parties.

A glass-encased wine cellar holds an extensive selection of wines to complement delectable offerings on the menu. Suggested wine pairing for each dish will further enhance your dining experience.

Foccacia

Munch on crusty, warm foccacia while waiting for the starters to arrive.

Antipasti

The tuna tartare is worth a try. The peppery nuances will mask any fishy stench (though I doubt there’s any in the first place) and is a delight to savour; the smooth textures of the fish is well complemented by an unconventional dressing. What goes into the mouth is just as appealing as the beautiful presentation.

The burrata (a fresh Italian cheese) is made from mozzarella and cream; it is light, smooth and creamy and makes the perfect topping on fragrant toast with juicy tomatoes in between.

This dish is highly recommended! Sandwiched between polenta wedges – crisp, toasty and melts in the mouth – are blue cheese, stewed onion and sun-dried organic heirloom tomatoes. The blue cheese isn’t overwhelmingly pungent and will be well accepted by most.

The home-made tortellini is filled with hearty veal ossobucco that is braised in white wine and broth, and finished in a gremolata sauce, made of chopped herbs, lemon zest, garlic and parsley. The full-flavoured veal is tender and toothsome.

Another tortellini option is Bistecca’s aged premium beef and mortadella-filled tortellini, well coated in a light cream of pea and house-made pancetta sauce that is equally gratifying.

If you’re lowering your carbohydrate intake, the “nude” (without pasta) spinach and ricotta ravioli will satisfy. The spinach and ricotta cheese pair beautifully together, creating a nice balance of flavours and richness.

The fried sage scattered atop the precious morsels is the cherry on top of the cake. A nice touch to add crunchy textures and a surprising element to an already-good dish!

Side dishes

A wide selection of side dishes is available, for which you can order a few different items to share.

The unassuming creamed spinach will entice even the non-veggie eaters. However, the price (S$14++) for a small portion may seem a tad extravagant.

The brussels sprouts give a crunchy texture and a slight bitter taste. Avoid this unless you’re a devout vegetable fan.

The char-grilled green asparagus boasts a touch of smoky flavour and fragrance of lemon oil, finished with a sprinkle of salt crystals. Simple but sublime.

The hand-cut spring potatoes boast a crispy exterior, but my enthusiasm stops here. The lack of a fluffy interior and moisture subtract devouring pleasures.

The silky potato mash is highly recommended. Order individual portions for everyone at the table, because no one will be willing to share. It is as silky as it is utterly comforting. Smooth textures aside, this potato mash boasts a very special ingredient – sambuca, a strong-smelling Italian anise-based liqueur. You can’t taste or smell it when you’re eating it, but it sure enhances the flavours of the dish.

For those who prefer mushrooms that are moist and juicy, the mixed country mushrooms will probably catch you off guard. This dehydrated version packs a punch, although the texture may not please everyone.

Steaks

With ultra premium beef sourced from Australia, Bistecca uses a Wagyu-cross that is organic fed, thus yielding exceptionally fine texture and a relatively high marble score, though not so high that the beef will melt. The meat is dry-aged to intensify the flavour, and cooked over a wood-fired grill the traditional Tuscan way.

Steaks are charcoal-grilled, then seasoned with salt and pepper, thus the natural nuances of beef are allowed to shine. The thick cuts of steak provide beefy gnawing pleasures that will please carnivores.

Individual cuts are priced at S$48 for a 400g prime rump and S$58 for a 150g-tenderloin fillet.

If you need a sauce for your steak, there are four available – salsa verde, garlic mayonnaise, grain mustard, Dijon mustard, Porcini mushroom and red pepper tomato compote – for your pick, priced at S$4 each. The red pepper tomato compote is the most popular at our dinner party.

Desserts

If you like banana and cheese, this unique dessert will leave an impression. The strawberry at the bottom-most layer is slightly tart and may not please those with a sweet tooth. The creamy textures are wonderfully comforting to dig into, till you’re ready to lick the glass clean!

The tiramisu is not too sweet. It is moist, soft and light, and will make the perfect dessert to end a heavy meal with. The accompanying coffee custard served separately lets you decide the level of richness you want for your dessert.

Gelati, made in-house, turn out to be of the perfectly smooth and creamy consistency. The pistachio gelato is light on the palate and not too sweet.

The hazelnut gelato will appeal to those with a sweet tooth; it is a lighter and less chocolaty version of Nutella.

Steak perfection starts with superior meat and proper execution. Bistecca certainly proves its ability not only in steaks but also in their pastas, sides and dessert. This place can be a pit stop for those in search of good food, wine and ambience.

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