Brisbane has welcomed a new eatery in the South City Square precinct that’s all about Italian eats, natural wine and Negronis in Woolloongabba.

It’s the first restaurant from former Ovolo food and beverage figures Vincent Lombino and Jared Thibault.

“We’ve created Sasso to be a place where you come for good food and drinks, and you stay for the ambiance, place and the people,” says Lombino. “It’s all about connection.”

Gabriele Di Landri is leading the kitchen as head chef after time at Sydney venues Chiswick, Aria and The Dolphin and has teamed up with Consultant Chef Ian Curley to design the menu.

Guests can start off with snacks including arancini and gnocco fritto before moving on to raw seafood, charcuterie and antipasti.

Pasta options include rigatoni amitriciana, linguine marinara and cacio e pepe.

Larger plates see everything from dry-aged hangar steak with marrow butter and herb salad to pork cotoletta, half roast chicken, fish of the day and bistecca alla Fiorentina.

Wood-fired pizzas cooked in a bespoke Marana Forni oven are a core part of the offering, with 11 choices including salsiccia, gamberi and funghi tartufo featuring red or white bases.

Thibault has curated the drinks selection and has leaned into drops from natural wine producers and a dedicated Negroni menu, which sees patrons choose their own spirits.

Sasso Italiano is also pouring a bespoke Italian-style lager named Birra Cazino, which has been made by Aether Brewing.

The restaurant is just the beginning for Lombino and Thibault, who have plans to launch additional venues in the precinct next year.

Sasso Italiano is open for lunch on the weekend and dinner Tuesday to Saturday.