Owner/Chef Eugenio Maiale serves up a simple menu with three spuntini, three entrees and three pastas to complement the daily specials blackboard, the cuisine nodding to Italy’s Abruzzo region.
The first thing that catches your eye as you walk into this Darlinghurst institution is the long marble table that fills the first floor. This style of communal dining stays true to the A Tavola name, which can be translated as literally ‘to the table’. All dishes are great to share, making A Tavola an excellent place for a date, a meal with friends, or a recommended visit for tourists to the city.
Cheeses and cured meats are a great way to start the meal. However, driving the menu is pasta, mixed and dried daily at the restaurant. The house speciality – pappardelle with lamb ragu – is simply outstanding, with tender and complex slow-cooked lamb, oily sheets of pasta soaking up the rich sauce, and a swirl of goat cheese with mint counterpointing the bold flavours to perfection.
PSST! Chef Maiale now has venues in Surry Hills, Bondi and Forest Lodge.