When Australian hospitality don Neil Perry announced his Italian-accented Melbourne restaurant Rosetta would be coming to Sydney, the news set hearts aflutter quicker than Sophia Loren uttering “Everything you see, I owe to spaghetti.” The three-level mega-diner in the CBD’s Harry Seidler-designed Grosvenor Place boasts luxe interior styling and a sweeping outdoor terrace for alfresco lunches. The ground floor, with its open kitchen and mozzarella bar, accommodates 90, while the terrace bar fits another 60. Of course this isn’t the only drinking place for a Campari spritz, with a separate den for 28 upstairs, en route to a 50-seater mezzanine. When you have found your perfect nook, the menu has all the Italian classics, from antipasti to king prawn spaghetti and veal cotoletta (schnitzel), and a seafood bent that makes it just right for warm-weather lunching. Grosvenor Place, 118 Harrington St, Sydney, rosettarestaurant.com.au/sydney/home

It would be amiss not to mention the Sydney lunching institution that is Otto on the Woolloomooloo Finger Wharf. After 16 years in the game, this godfather is still the place for celeb spotting over perfectly executed Italian plates. Just ask Russell Crowe, who’s a regular. Pasta is made fresh in-house daily and the must-eat dish is spaghetti all’aragosta – perfectly al dente strands tossed with sweet lobster meat and tomato served dramatically in the lobster shell. There’s house-made barrel-aged negronis and the city skyline makes for an impressive backdrop when you tire of the sparkling water views. 8/6 Cowper Wharf Rd, Woolloomooloo, ottoristorante.com.au

Arguably the best location in the Barangaroo complex, all curved windows, natural light and sleek wooden furniture on the waterfront, the Pascale Gomes-McNabb-designed space is complemented by efficient but relaxed service. Sustainably sourced seafood is the focus here, and chef-owner Brent Savage lets the quality of his produce do the talking. An oyster and caviar menu is the perfect place to start, before moving onto Fremantle octopus with chorizo butter and grilled WA marron. The fish mains are a highlight, but a selection of dishes from the ‘land’ ensures steak lovers can still get their fix. Joint-owner Nick Hildebrandt is one of Australia’s most-awarded sommeliers and it’s no surprise to see an exciting, lengthy wine list that caters to any occasion. 23 Barangaroo Ave, Barangaroo, cirrusdining.com.au

This upscale Bondi diner may be closer to the sand than the pavements of the concrete jungle, but is there a more impressive place to shake hands than in the aqua-hued dining room perched on a cliff overlooking our most iconic stretch of coastline? White-waistcoated staff pour wine and usher plates from the kitchen, which could be chef Monty Koludrovic’s signature ‘surf ‘n’ turf’ bruschetta of sea urchin and foie gras, black ink spaghetti with WA blue swimmer crab, or steak of the day with seasonal greens. 1 Notts Ave, Bondi Beach, idrb.com

This contemporary Australian restaurant means business. From the two industry veterans at the helm– chef Brent Savage and sommelier Nick Hildebrandt, the power couple also behind Monopole, Yellow and Cirrus – to the smart plates and sophisticated interior, this place was designed for success. A ‘raw & cured’ selection warms you up to Savage’s interesting flavor combinations – think kangaroo tartare with sunflower seed and heirloom cabbage– while mains are built on top-quality Australian produce. A concise bar menu suits more casual occasions, but for those settling in for the long-haul, the 1000-bottle-strong cellar provides plenty of talking points. Corner Pitt & Hunter Sts, Sydney, thebentley.com.au

Rockpool Bar & Grill, Sydney.

While slippery dumplings and chopsticks may be a working-lunch hazard, the diverse menu at this evergreen mod-Chinese restaurant along with the stunning interior make for the ultimate in stylish CBD lunching. Mr Wong pumps any day (and night) of the week, with suits and fashionistas alike diving into chef Dan Hong’s Chinese roasted duck, pork buns, wok-fried XO pippies and knock-out salt and pepper calamari. The service is sharp, the vibe is buzzy and the diverse seating options spread out across the never-ending two-story space offer privacy or a prime seat in the heart of the action. 3 Bridge St, Sydney, merivale.com.au/mrwong

Two words: truffle mash. Three more: oyster happy hour. Riley Street Garage may be tucked behind the Domain, but the vibe is most certainly sophisticated New York bistro. The industrial fit-out transports you straight to NYC’s Meatpacking District, as does chef Regan Porteous’ contemporary menu that spans steaks, platters of natural and truffle-soy dressed oysters, ‘fish and chip tartare’ with miso dressing, crispy pork knuckle with pickled apple, smoked lamb shoulder with gremolata, and green pea risotto. Beers, wines and cocktails fly out of the central curved bar, where the party can continue with a postprandial ‘garage ‘groni’. 55 Riley St, Woolloomooloo, parlourgroup.com.au/rileystgarage

Tucked away in the historic Strand Arcade, chef-owner Nino Zoccali’s dark and moody Italian restaurant has all the drama of a Caravaggio painting. Shuttered windows, wrought-iron furniture and white-clothed tables create a sense of occasion, while professional waitstaff coupled with Zoccali’s pan-Italian menu delivers the best of old-world hospitality. There are various set-menu options, from two to four courses, with an express weekday lunch, that could include spinach and cheese dumplings in a meaty beef broth from Alto Adige in the north; Alba beef carpaccio inspired by Italy’s beef heartland; or southern-Italian-style calamari with cous cous and green olives. Like the food, the wine list spans the entirety of the boot. The Strand Arcade, 412-414 George St, Sydney, pendolino.com.au

Chef Mike McEnearney won our hearts with his generous, uncomplicated fare and unwavering hospitality at Kitchen by Mike, and now his latest restaurant, No. 1 Bent Street, brings the same ease to CBD dining. Mike takes the pomp and pretension out of eating out, dishing up hearty, seasonal plates in the sparsely decorated polished concrete and blonde-wood dining space. There are no white tablecloths, instead the ambience is laidback and the serious approach left for the share-style food, where all meat is sustainable, grass-fed and hormone-free, and Mike’s technique shines in his ability to pick the best and cook it with the restraint it deserves. 1 Bent St, Sydney, onebentstreet.com.au