Grappa

In 1999, Antonio Colosi and his son Charlie opened an Italian restaurant in Leichhardt, calling it Grappa after the pressed grapeskin digestif Antonio liked so much. Twenty-seven years on, Charlie has opened a second Grappa restaurant in a 19th century sandstone building at The Rocks.

Head chef Adam Nicholls, who has worked with the family since 2001, is serving their signature dishes (minus the kids’ menu), from salt-baked whole snapper and homemade potato gnocchi, to wood-fired pizzas and tiramisu.

There are high-end items exclusive to The Rocks, including spaghetti alla chitarra with live eastern rock lobster, and a selection of wagyu steaks (one chocolate-fed), cooked over charcoal and Ironbark wood.

Diners can walk in or pre-book a table inside, on the terrace along George Street, or in the ’70s-inspired bar upstairs.