A cosy pizzeria with red gingham tablecloths and a wood-fired oven, Off the Boat ticks all the traditional boxes and then kicks it up a notch, offering house-made pasta alongside sensational thin-crust pizza. Start with golf-ball-sized vegetable arancini, then go to pizza - maybe the signature pesto, zucchini, cherry tomatoes and ricotta; or the ‘bazzarina’, a classic combo with anchovy, hot salami, tomato and olives. Opt for pasta and you’ll be equally rewarded - a pasta trio special might include ricotta-stuffed maccheroni, melt-in-the-mouth lasagne and eggplant with fettucine. Friendly Italian staff add to the feel-good vibe.