One of the greats, Society di Catania, has recently opened its second venue on Victoria Street in Potts Point.

“I never really looked into Potts Point ... I was iffy about the area, but saw the opportunity. Victoria Street needs a revival and I thought it was only a matter of time before it happened,” founder Jonathan Faro said.

Society di Catania opens on the former Jimmy Liks site, which closed due to a downturn caused by the lockout laws.

The fit-out mimics its older Bondi sister. Large-scale framed photographs of Sicilian hand-gestures cover white walls. Bar tables and large dining tables (left by Jimmy Liks) fill out the minimal space.

“The hand gestures started in Bondi, but here they’re more artiste. In Bondi they’re stenciled onto the walls, whereas Potts Point is a bit more of a dining experience, so it’s a bit more delicate.”

The restaurant is horseshoe-shaped, but that doesn’t phase Faro. “I love the awkwardness.” The bar is down one side of the venue. The other side has large tables suitable for families and large groups, and connecting the two at the back is the kitchen with the on-site pizza oven and a statutario venato (Italian-inspired, veined, white marble) bar.

Expect the same food as at Bondi, but with a few additions. Head chef Matteo Corno is serving handmade pastas exclusive to Potts Point, such as pappardelle with slow-cooked osso buco ragu. And linguini with prawns, cuttlefish and tomato. Faro says the antipasto board (also specific to Potts Point) of cured meats, fresh cheeses, potato croquettes, arancini and olives shouldn’t be missed.