Guy Grossi’s latest diner Settimo is a destination restaurant in every sense. A homage to the Amalfi, every pasta twirl and sparkling limoncello spritz is a love letter to the Italian seaside.

Located in the Westin Brisbane, the restaurant is relaxed and laidback with the signature Grossi refinement, “It will be a little racy. A little cheeky. But gorgeous and sophisticated. Just like Sophia Loren”, Guy says. Think classico more than nuovo.

Settimo is the seventh restaurant in the serial restaurateur’s portfolio. Settimo is more specialised that its six siblings – Melbourne’s Grossi Florentino, Merchant Osteria Veneta, Ombra Salumi Bar, Arlechin Food and Wine Bar, Pezzo, and The Westin Perth’s Garum.

Chef Grossi is aiming for authentic Campania tastes. He confides, “There may be a little crossover from the nearby Puglia, where my Dad was from. And a few Grossi favourites like the Abaccio Alla Romana – lamb shoulder. But it will be Amalfi”.

Sourcing hand-crafted Mozzarella de Buffala locally will ensure peak freshness. But it’s the seafood that excites him most: Queensland ocean-caught Spanish mackerel, coral trout, and barramundi all star on the menu. And the must-order pasta – al limone and gnocchi sorrentina – with tomato and topped with melting mozzarella. 

Related story: Guy Grossi’s Bottega di Garum opens in Perth

When travelling through the old country for his book, the 539-page ‘Love Italy’, the chef relished the Amalfi – especially the umami-bomb colatura di alici (anchovy drippings). First, the fish are cleaned and placed in salt. Then, 24 hours later, they’re layered into small wooden barrels. Next, the barrels are closed and the lids are weighted down. Then, eight or so months later, a tiny hole is drilled in the bottom of the barrel, and the colatura drips slowly out. To Guy, it is key to Amalfi cuisine, “When we first started thinking about Settimo, I went straight back to Cetara in my head, and that amazing colatura”.

Guy says Settimo’s wine list will showcase the best Australian labels, including, he hopes, some nearby Granite Belt drops. By the glass, you can find 10 reds and 10 whites, as well as champagne and bright Italian fizz. The top-notch list will include Italian varietals with an Amalfi focus – Falerno, Aglianico, Biancolella and Falanghina.

And the Grossi secret ingredient? It’s sprezzatura – that Italian nonchalance or casual elegance that makes all the magic seem effortless.

The hypnotic scent of Amalfi lemons may be the only detail Guy can’t guarantee at Settimo. But the garden terrace will be filled with lemon trees. The former Eden’s Landing restaurant with seating for 150 has been redesigned by Mills Gorman Architects. The breezy design with pops of marine blue and yellow stretches to a temperature-controlled wine room for tastings and a private dining room. 

Oh, and there’s an aperitivo trolley. (Because a little spritz never hurt anyone). And a roaming gelato cart for sweet finales. 

The Westin Brisbane
1/111 Mary St, Brisbane City
Breakfast: Mon – Fri 6:30am – 10:30am, Sat – Sun 6:30am – 11am
Lunch: Tue – Fri 12pm – 3pm
Dinner: Tue – Sat 5:30pm – 10:30pm
settimo.com.au

Related story: Guy Grossi shares his perfect Italian family feast