Barbarella

The story

Set in the glass-fronted YY Building on Mackenzie Walk, right beside the docks, the restaurant spreads over two floors. Downstairs is a lush, palm-filled dining room facing a grand chocolate marble bar, with a golden-velvet semi-private salottino off to the side. Upstairs, a silver-spangled lounge looks onto the gold-framed open kitchen and out across the water. Chef Marco's menu runs from homemade Mezzi Rigatoni alla Norma and lobster spaghettoni to a daily changing pizza selection baked in a Marana oven, plus a 1.2kg T-bone for those going big. Produce comes from Italian artisans, including Prosciutto di Parma from Luigi Devodier and burrata from Caseificio Montrone. The bar pours pistachio espresso martinis and citrusy negronis alongside a long list of Brunello di Montalcino, and tiramisu arrives in several flavours.