The pillow of hand-stretched mozzarella bursts open with the prick of a fork, releasing a soft fondant of stracciatella and cream. As if this wasn’t luscious enough, it is drizzled with unctuous, truffle-infused Bee One Third honey (from beehives on the rooftops of hipster strip James St), crunchy walnuts and plump blueberries. Bucci’s burrata tartufata, garnished with pancetta and rocket, has been on the menu since day one when the restaurant opened five years ago, and is the measure of this excellent Italian ristorante where innovation is encouraged and flavour paramount.

Lightly fried zucchini flowers are fat with smoked ricotta and parmesan, and are perfectly offset with anchovy sauce. Arancini break open, their spiced roasted cauliflower and mozzarella centre welcoming a dip in a mix of bonito and sesame seeds with a squeeze of lime.

Bucci’s Caprese salad is a beauty – a mound of mini red, orange and yellow tomatoes, halved and glistening with olive oil, with buffalo mozzarella, basil pesto and olive tapenade. Linguine tossed with Fraser Island spanner crab, chilli, parsley and lemon is light and aromatic, and oh-so Queensland.

Exceptional Italian wines are offered by the glass, thanks to the nifty Coravin device that allows wine to be extracted without opening the bottle. Service is attentive, even during busy times.

Affogato comes with Frangelico, Baileys or amaretto (the latter is best) while an earthy chestnut trifle is one of the most inventive desserts in town. An indulgent experience for any Italophile.

Must-eat dish: Burrata tartufata
Instagram: @buccibrisbane