On the inside, Newtown’s Fabbrica is completely different to any of Fabbrica’s other venues. There’s a 10-metre-long bar that’s as sleek as the one at Ragazzi. And the menu makes for breezy eating.

Snack on familiar favourites that have been made into per-person snacks – like the tuna crudo with wasabi and apple. There’s a piping-hot trio of fried sardines with a side of herby salad. And there are fresh bowls, like a bottarga-topped vongole tonnarelli, and a kingfish puttanesca. Plus, a local edge: Luke Powell’s (now-closed LP's Quality Meats) curating the salumi offering and scoops from Mapo are stuffed into golden Fabbrica Bread Shop golden brioche buns.

It’s all ideal alongside the tight cocktail list and 200-bottle wine offering. And for dessert, there’s hazelnut tiramisu.