What is it? Sleek modern Italian in an airy terracotta-toned dining room.
Why go? Bianca Restaurant is all about is all about taking Italian classics and touching them with some modern Australian magic. It’s out with focaccia here and in with sourdough from sibling venue Agnes Bakery, topped with capocollo (cured pork neck), radicchio and pecorino. The rest of Bianca's extensive antipasti menu features gems, like Skull Island tiger prawns bathed in a seriously special mussel butter, and housemade ricotta with zucchini, squash and pine nuts. Pasta is kept simple and traditional, such as the pappardelle served with wild boar ragu, but modern moments, like lemon sorbet with yuzu olive oil, make Bianca an exciting addition to Brisbane’s Italian dining scene.