A Tavola’s owner/chef Eugenio Maiale has a passion for honest, authentic Italian food. A Tavola means ‘to the table’, a fitting name given that this restaurant revolves around a 10-metre-long communal marble table. Drying fresh pasta surrounds the kitchen and shelves as you walk to an outdoor-feel courtyard, easily mistaken for Italy.
The dishes have a heavy focus on dried and fresh pasta that is cooked to order, an accurate creation of authentic Italian food. The servings are generous and while the menu isn’t extensive, the specials board is ever changing. The fried salame veneto is a flavour-packed entree. The thickly cut salami is served on a bed of creamy polenta and drizzled with truffle oil. For a main course, the bucatini all’amatriciana is a classic, impressive dish achieving depth of flavour from a mix of Italian meats and a rich tomato sauce.
PSST! The long communal table upstairs is the place to sit if you like to meet new people.