Flour Eggs Water is the newest addition to the A Tavola family and it delivers simple, authentic, fresh pastas using ingredients from local producers. Chef Evan McGowan’s menu is concise, with just a handful of dishes to choose from along with daily specials. The restaurant has a casual vibe and offers a variety of dining options – at the counter in front of the kitchen or at communal or regular dining tables.
There is something about fresh pasta – its simplicity and decadence make it completely irresistible, and at Flour Eggs Water they certainly know how to cook pasta. Cacio e pepe is basically pasta, cheese and black pepper – but what a flavour combination it is! The pasta is perfectly cooked and dressed in just the right amount of strong, bitey cheese and freshly cracked black pepper – enjoy the pure deliciousness of simple, bold, authentic flavours.
PSST! If there is room, try the Cremino dessert – people travel from all over Sydney just for this!