But it’s the charming, measured and knowledgeable service, smart yet relaxed vibe and the promise of just one more glass of wine from the award-winning, European-influenced list that will have you staying far longer than you ever intended.

A place for everything from corporate lunches to romantic dinners, Otto takes classic Italian fare and elevates it with the finest of produce handled with the skill and imagination of head chef Will Cowper.

Begin, perhaps, with the carpaccio di manzo: wafer-thin slices of the restaurant’s signature Rangers Valley beef, dressed with the earthy notes of truffle, dots of aioli and garnished with capers and parmesan shavings.

Try it before moving on to the spaghettini, al dente pasta twirled around generous bites of lobster lacquered in a white wine and shellfish sauce with a chilli hit that sneaks up at the end. The quality cheese range is hard to pass up as a final course, but it’s the creativity with desserts that leads diners to the sweet side, fighting for the last spoonful of the frutto della passione: a sweet and sour taste of the tropics with passionfruit parfait, lime sorbet and ribbons of frozen yoghurt.

Exceptional dish: Champagne lobster spaghettini generous with crustacean and zinging with chilli