Seemingly floating high above the city in the 480 Queen Street precinct, Otto Ristorante – like it’s Sydney twin – is a destination to dazzle.

If the spellbinding, oscillating, hat-like chandeliers don’t grab your attention, the captivating views taking in the Brisbane River and Story Bridge sure will.

Charismatic and charming staff welcome diners in, effortlessly and intuitively attending to their needs as they sit down to a menu of modernised Italian classics, where quality produce and attention to detail are at the forefront.

Simple ‘assaggi’ (tasting) dishes, such as Woodside goat’s curd with Sardinian pane carasau and truffle honey, or primi piatti offerings such as zucchini flowers blooming with pecorino-spiked ricotta, get the festa started, before it’s onto the main event, which could meltingly tender goat ragu served over pillowy gnocchi and enlivened with gremolata.

‘Secondi’ mains include the likes of Byron Bay Berkshire pork cheek with mandarin, or specialties from the woodfire grill, say the Great Southern lamb rump bursting with flavour and blushing with juices, its accompaniments of soft and yielding eggplant, sheep’s milk yoghurt, toasted pine nuts and a black garlic dressing spot on.

Desserts take classic Italian flavour pairings and elevate them in contemporary ways, case in point: a bravo!-worthy tart lemon curd sitting alongside candied fennel, lemon sorbet and fennel granita.

A cracking drinks list boasting a refined collection of Coravin Italian pours and well-made cocktails completes this picture of faultless Italian hospitality.

Must-eat dish: gnocchi ragu
Instagram: @ottoristorante