Former Il Cielo (Hilton Hotel) chef Stefano Arrigoni has taken over from Kentaro Torii, getting behind this 200-seat traditional-meets-contemporary Italian restaurant. The modern white tablecloth and cream furniture palette indoor gives way to dark woods in the alfresco area, setting a contemporaneous scene for dishes like the Diavola pizza (salami, kalamata olives, chilli padi and oregano, $16), pasta and Chitarra Spaghetti Aglio Olio (Hokkaido scallops, Sakura shrimp and Sardinian bottarga tossed with ‘guitar strings’ spaghetti, $21-$28). Order up a gamberi e Champagne and watch the chefs in the open-plan kitchen stir bubbly together with Crystal Bay prawns and filaments of saffron. A plus: no service charge is implemented so tip as you see fit. We’d recommend to take up the Saturday lunchtime $22 all-you-can-eat pizzas and pastas deal.