Veteran Canberra restaurant supremo Carlo Tosolini and Sicilian Head Chef Giuseppe Pappalardo have created a classic Italian menu that changes with the seasons and employs time-honoured regional techniques.
Set on the shores of Lake Burley Griffin, the smart, clean lines of the room, open kitchen, and walls strewn with Martelli artisan pasta packets and wine bottles scream ‘la dolce vita’. Bentwood chairs and wooden tables provide ringside seats to the bustle centred around the wood-fire oven.
The abundant menu traverses the realms of salumi, antipasti, pizze and pasta, as well as a generous list of blackboard items, including a piatto and risotto del giorno – a different special every day of the week. A crisp and delicately battered fritto misto of whitebait, squid and prawns crackles in a rolled-down brown paper bag. Fragrant ravioli of spanner crab sit atop a slick of extra virgin oil and swirls of creamy pale burrata and zucchini puree.
PSST! For a bit of drama, order the spaghetti cacio e pepe (with pecorino and pepper) served at the table from a giant hollowed-out wheel of pecorino cheese.