Executive Chef and owner Andre Ursini made his name on MasterChef Australia, but his reputation has been well crafted in this Adelaide restaurant. Ably assisted by Head Chef Patti Streckfuss, Chef Ursini uses quality local produce in dishes that are simple yet exquisite. The atmosphere is bustling but surprisingly intimate. Wooden furniture, a newspaper-lined bar and shelves packed with cookbooks, jars and wine bottles add to the cosy ambience.
This is authentic Italian food prepared with passion and served with love. Carpaccio of Black Angus beef with walnut, fresh truffle pecorino and balsamico looks splendid in the shallow terracotta bowl alongside edible flowers. Exceptionally thin beef slices are heightened by the flavours of the cheese and balsamic vinegar. Polenta con taleggio does not disappoint. The creaminess of the polenta is matched with the earthy flavours of sautéed mushrooms.
PSST! The restaurant sources much of its fresh produce from its organic kitchen garden, which is located in the Adelaide Hills.