If you’re Brazilian, you already know. Picanha is the cut. In Australia, it’s called rump cap, but it doesn’t get the attention it deserves — except here at Sonora.
We’ve had it on the menu for years, and over time it’s built a bit of a cult following. Some people come in just for this dish — and honestly, I don’t blame them. It’s that good.
We cook our Picanha over charcoal, the proper way. Thick slices, fat cap on, smoky flavour running through the meat. Right now we’re serving Black Opal Wagyu 7+, which is unreal — the marbling, the richness, the depth of flavour. We’ve also started dry-aging our beef in-house, and the first Picanhas have just gone into the ager. It’s subtle, but aging concentrates the flavour and gives the meat a buttery, melt-in-your-mouth texture. On top of that, we’re bringing in Wagyu finished on citrus-rich diets — it’s wild what that does to the meat before it even hits the kitchen.
This Picanha comes with Charros sauce and raw mushrooms, and that’s it. We don’t mess with it. It’s a dish that speaks for itself, and any changes would be a crime. What we do add is our Sonora touch — garnished the Mexican way with fresh herbs and produce from the garden. It gives a vibrancy to the dish that cuts through the richness without changing the soul of the Picanha.
Sydney has a big Brazilian community, especially near the beaches — Bondi, Coogee, Maroubra — and for them, this cut is home. For everyone else, it’s the steak you didn’t know you were missing. Thick, juicy, smoky, perfectly balanced — it’s the kind of thing that leaves people talking long after the last bite.
Whether you’re chasing a taste of home or just love a bloody good steak, this Picanha is worth the trip to Potts Point. It’s the charcoal, the Wagyu, the Mexican garnishes, the Charros sauce, the raw mushrooms — all of it coming together in one dish that’s simple, yet spectacular.
👉 Check out our menu or book a table.
Quick Picanha Q&A
What is Picanha?
Rump cap — the top of the rump with the fat still on. Brazilians rate it as the best steak cut.
What makes Sonora’s Picanha different?
Charcoal-cooked, Wagyu 7+, aged in-house, finished with Charros sauce, raw mushrooms, and fresh Mexican garnishes.
Where can you get it in Sydney?
Right here at Sonora, Potts Point.
📍 Whether you’re Brazilian craving a taste of home, or Aussie and just love steak done properly, this is the Picanha to try — Wagyu over charcoal, finished the Mexican way, with Charros sauce and raw mushrooms.
View Sonora’s Google reviews here
