As the buildings that make up Woolloongabba’s living, dining and lifestyle hub South City Square inch closer to completion, its culinary offering starts to take shape on ground level. Leading the offering is Sasso Italiano, a flashy 110-seat bar and neighbourhood trattoria from hospitality crew FnB Collective. Vincent Lombino and Jared Thibault are the brains behind the operation, which boasts an up-tempo, sassy and fiery spirit as well as an interior aesthetic designed by Collectivus inspired by 70s disco. Head chef Ian Curley is be overseeing Sasso’s open-plan kitchen alongside head chef Gabriele Di Landri, which is equipped with a Marana Forni woodfired oven (with a deck wrought from Mount Vesuvius lava stone), charcuterie hangers and a top-notch grill – all of which will be put to good use producing trattoria-style dishes like pork cotoletta, bistecca all Fiorentina, meatballs, creamy burrata, pasta dishes and pizzas. Jared has curated Sasso’s drinks menu, which features a signature Italian-style lager made in conjunction with Aether Brewing, an 80-strong wine list favouring natural drops, specialty cocktails, plus a range of aged spirits, vintage vermouths and Campari used to make a negroni based on your birth year. Sasso boasts indoor and outdoor seating with a vibe to suit intimate rendezvous, animated group dinners, family-friendly outings and laid-back lunches.