There are few more breath-taking dining experiences than at the ‘bergs.

Arguably the most swoon-worthy, panoramic perspectives of our coastline provide quite the canvas for a seasonal spin on contemporary Italian by gun chef Monty Koludrovic.

A chef with technique that’s tighter than spandex, he relies heavily on Italian technique and stunning Australian produce to highlight the beauty of simplicity in food.

Owned by one of the most influential restaurateurs of the modern era Maurice Terzini, Icebergs is every bit Sydney, but with a smart hat-tilt to the bounty of joy of Italy and the Mediterranean. Aquatic blues and white mimic nature’s gifts beyond the floor to ceiling windows while waitstaff bounce between tables to moderate a Mediterranean mood. The wine list that plays to all budgets – but you can drink well, though mostly they’re next level table wines to help partner the spot on nosh. Sweet eastern king prawns are tossed with garlic, chilli and lemon. Braised octopus joins bone marrow among curls of cavatelli pasta. Pipis help garnish a big Murray cod that rests in a puddle of burnt butter. Riverina lamb is slow-cooked and served alongside brussels sprouts.

Must eat: Spaghetti al Nero e Granchio Ink Spaghetti No.8, WA Blue Swimmer Crab, Sorbello Tomato & Basil