It’s been a while since the Wharf has been on the radar for it’s food offering. Outside of the stunning location, the quality of the restaurants has ebbed and flowed over the years, but Otto is currently the best incarnation of itself.  It’s the perfect spot for aperitivo al fresco, with oysters, steak tartare and fluffy fried gnocchi fritto all hitting the mark for pre-dinner snacks, as well as chunks of aged parmigiano reggiano and warm olives.

Vitello tonnato is modernised with clean slices of tuna layered with rare veal and a tuna and caper aioli. While it’s slightly lacking in seasoning, the creativity of a great dish is there. Pici is having a moment, the thick chewy hand-rolled pasta a great vessel for sauce.

Otto’s pici is served carbonara-style, with smokey ham hock, egg yolk and pecorino sauce, topped with fresh Manjimap truffle shaved over the pasta at the table. Saffron bucatini is doused in an umami-rich sauce of cherry tomatoes and lemon oil, and served with with silky Moreton bay bugs.

A wagyu skirt tail is surprisingly buttery, and served with an autumnal garnish of charred mushrooms and spring onions. Don’t skimp on the sides – the pomme puree is a must.

Skip the local wines this time for some big Italian names, with Abruzzo star Emidio Pepe making the list as well as organic favourite Foradori and a stunning old world Nebbiolo from Nervi in Piedmont.

Must eat dish: Hand rolled pici, smoked ham hock, black truffles, pecorino, egg yolk