Cibaria is designed to mimic Italy’s piazza-style dining. With dedicated kitchens spanning trattoria, pasticceria, friggitoria, bisteccheria, spaghetteria and gelateria, it’s a choose-your-own-adventure-style of eating.

The Italian restaurant is by husband-and-wife duo Alessandro and Anna Pavoni, behind harbourside institution Ormeggio at The Spit, Chiosco by Ormeggio, A’Mare and Postino Osteria in an old Summer Hill post office.

The menu is staggering. Pasta is made in-house, as is a dough that’s fermented for 72 hours, shaped into pizzettas, then woodfired in the forneria. You might also go for swordfish that’s dry-aged in-house, charcoaled and served with salsa verde, marinated tomatoes and vegetables.Or a traditional Sardinian salad, where lobster is swapped out for Moreton Bay bugs.

The restaurant’s design – featuring textured walls and earthy terracotta shades – references Cala di Volpe, a luxury hotel in Sardinia’s Costa Smeralda where Alessandro once worked.