Harry’s By Giuls is a playful Milano-inspired eatery committed to serving creative takes on reliable Italian favourites. The 80-seat space was designed to reflect the fun and bustling energy of Milan, offering a selection of simple yet satisfying pastas, along with a selection of pizzas and small dishes.

The pizza dough is made using a recipe that took months to perfect. Toppings might include a red-base spicy salami and a white-base mushroom pizza with truffles. The Stanley Street kitchen also pumps out between 60 and 85 kilograms of pasta weekly – enough to feed its own punters and those at Giuls. There might be squid-ink mafaldine, a rich pappardelle with ossobuco ragu and the perennially favourite, vodka pasta. While the small dishes (or tapas as they call them) might include fluffy fried polenta, scallop crudo presented in the shell with blood orange and tarragon oil.

The drinks menu is a reflection of the modern Italian vibe. Choose from an Italian-leaning wine list, bottles of Moretti and Birra Friuli, Negronis and other contemporary cocktail creations.

Hospitality veterans Giulia Treuner (ex-Rockpool Dining Group) and Esmerelda Perez (former chef at Carbon Mexican Woodfire ) – who also own popular Tuscan eatery Giuls – are behind the colourful, light-filled eatery. The colourful mural dominating the exposed brick archway outside on Stanley Street sets the tone: it’s playful, unpretentious and committed to seriously good Italian food.