Private Dining, Parties & Event Space
Our Italian heritage means we love entertaining, whether it is with friends and family or colleagues. At Bricco e Bacco, our authentic Sicilian restaurant has been designed with entertaining in mind and has two event spaces which are ideal for celebration parties, product launches, client entertaining, investor dinners.
Our private dining area at the front of the restaurant, facing onto Charlotte Street, is a light- filled space. Our Basement Bar has a private bar with adjoining room for parties and includes a small outside basement space.
Menus for Groups of 8+ people
In Sicily, eating with friends and family is part of our culture.
We like simplicity so we have created a choice of three menus, with or without drinks for groups of eight or more.
Specialty Steaks
We know our meat. As accomplished butchers and chefs, we only source the best, premium beef from around the world.
Our steak experience is designed for two people to share – with a couple of exceptions.
Explore your next steak using the options below. Check out each one’s profile, characteristics and our wine pairing suggestions…
Japanese Wagyu – Japan
Its name derives from the Japanese ‘wa’ (Japan) and ‘gyu’ (Ox), a specialty beef famous globally and a favourite of some of the world’s greatest chefs. It is characterised by a high quantity of unsaturated fats which are distributed throughout the meat’s fibers making it particularly tasty and tender. The cattle – one of four Japanese breeds of beef cattle - are reared and fed according to strict guidelines to ensure the right marbling and respect of the Wagyu mark. A5 is the highest grade given only to the finest beef.
Vaca Vieja – Galizia, Spain
‘Vaca vieja’ means literally ‘old cow’. But this is no bad thing. The term doesn’t relate to a specific breed but to all the breeds raised in Galicia which are slaughtered as adults, from five to fifteen and in some cases even twenty years old. The quality of this meat comes from the fact that it accumulates fat over the course of a long lifetime giving it an intense flavour.
Sashi Beef - Finland
Our Sashi beef steaks come directly from Finland from selected Friesian or Ayrshire cattle breeds. Sashi is a Japanese word meaning ‘marbling’ which is the main characteristic of this exquisite meat. The fat melts during cooking but remains inside the fibres of the meat creating the perfect combination of tenderness and flavour.
Rubia Gallega – Spain
Rubia Gallega translates to English as ‘Galician blonde’. It was awarded the name because of the colour of its characteristic golden mantle of fat. It is a breed of cattle indigenous to Galicia in Northwest Spain where it grazes on the lush meadows there for at least 8 years putting on layers of marbled fat before being slaughtered. The unique flavour of this steak originates from the algae the cattle naturally feed on, transported to Iberian coasts by Ocean currents. The beef is further dry-aged for 40 days to enhance its unique flavour.
Manzetta Prussiana – Poland
A unique marbling that generates a selection of unique steaks. It comes exclusively from small farms in the north of Poland (formerly Prussia), on the border with Germany. Manzetta owes its very high quality to its degree of intense marbling, comparable to wagyu breed. Its texture is very tender and tasty, the fatty part gives sweet notes, also thanks to the intake of sugar beet in the weeks immediately preceding slaughter.
Marango – Italy
An Italian beef, Marango beef is from a cross-bred of pure Black Angus, Friesian and Maremmana cattle. The free-range cattle are raised on an all-natural and sustainable farm near Viterbo in central Italy. Marango features high quantities of fat, making it beautifully tender and savoury to taste.
