This isn’t just a steak – this is a Tuscan dining tradition. Sink your teeth into a 1kg t-bone of Riverina region premium Angust beef, which is grass-fed then finished on grain for 100-120 days. This breed – like an ancient breed of Tuscan cattle, called the Chianina – is known for it’s incredibly flavourful meat. Instead of inches, Tuscans measure their steak in ‘fingers’, and a good bistecca should be 2-3 fingers thick. The Bistecca alla Fiorentina is available to share for $89 from Flour Eggs Water, and includes sides of traditional Italian fried potatoes and arugula salad. 

This steak is truly a taste sensation, make a booking at Flour Eggs Water to enjoy this delicious meal.

Photography credit to @photosbyjessieann and@buffet.digital