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.