Posta Italbar serves fresh pizza and pasta paired with high-end wines and cocktails, and also offers grab-and-go options including espresso and gelato from an express counter.
Rocco Jr. and Marco Mastrangelo of Cafe Diplomatico run the place, along with Moses and Antoinette Sabatino. Executive Chef Edward Furlani emphasizes making everything in house from scratch using locally sourced ingredients.
The glitzy restaurant is compiled of several stations where pizza and pasta are produced in full view along with a bar area, surrounded by blissful marina views. Technically, you could even pull up to the restaurant in a boat.
There’s also a salumi station featuring local Seed to Sausage meats and Monforte Dairy cheeses.
Burrata is a baller starter at $19, accompanied by sweet and sour cherry tomatoes, grilled eggplant, and opal basil that brings a savoury flavour to the creamy, acidic dish.
An Insalata Misticanza is more reasonable for $12, two kinds of radicchio and parsley topped with crunchy shaved radish, carrot and 10-year balsamic.
Scarpinocc is a simple but dreamy specialty stuffed pasta with caciocavallo, ricotta and bianco basil oil.
The Posta Parmigiano Wheel is market priced, served tableside from a giant wheel of three-year-old parmigiano-reggiano set aflame with 76% Polish vodka.
The pasta served from the molten cheese bowl varies, but today it’s a simple but devourable cacio e pepe rigatoni, topped with a little sweet amaretti crumble and a fried sage.
The La Perla pizza ($44) is meant for two, the giant sandwich-like crust presented in imitation of a clamshell with fior di latte, cherry tomatoes, eggplant, arugula, basil, spicy peperoncino, and a pile of arugula in the middle.
Another good-sized ball of fatty, runny burrata provides the “pearl.”
An airy limoncello parfait combines limoncello torrone, panna, almonds, and vanilla creme anglaise.
Opt for a dessert board to try a little of almost all the other desserts including takes on Italian classics tiramisu and panna cotta.
A list of international wines centres around the organic and biodynamic, twinning with the locally-focused menu.
Executive mixologists Orion Berge and Devan Van Eyck are even pioneers of farm-to-bar concepts.
The Love Letter ($14) is a signature here, combining Beefeater gin, Bodegas Maron Oloroso sherry, lemon juice, and a house strawberry jasmine syrup that pops equally with both flavours.
Posta also does brunch and regularly features regional menus inspired by specific parts of Italy, and opens up a 200-seat patio in the summer.