Head Chef Federico Ferrario steers the kitchen at Mezzalira Ristorante, a stalwart of Canberra’s Italian dining scene with over 20 years of service.
The restaurant sits on London Circuit, and offers a bird’s eye view of the passing parade of visitors and workers in the precinct. Warm timber tones feature throughout and the tables are smartly dressed with white linen.
At Mezzalira, you’ll find Italian classics along with wood-fired specialities. Start with a duck liver parfait bejewelled with sweet moscato jelly dice and rained with pink peppercorns, accompanied by crunchy crostini. You must try the perfectly seasoned eggplant parmigiana – the compact tile of stacked tomato and eggplant, finished with smoky ricotta, rests on an unctuous basil pesto. The tortellini di zucca, satin pasta pillows hiding velvety buffalo mozzarella, pumpkin and leek, sit in a moat of burnt sage butter, every morsel a textural delight. Crisp-skinned, roast suckling pork belly, pimped up with a smear of ‘nduja, sits confidently astride colourful Calabrian peperonata.
PSST! The impressive wine list encompasses Italian classic wine varieties as well as the best of Canberra’s regional offerings.