Chef Rina d’Alessandro created a great name for the restaurant she opened some nine years ago (Zia Rina’s Cucina). After her untimely death in late 2017, her cousins Danny Natoli (ex-Neptune) and Adrian Li (ex-Saigon Sally) have re-opened the restaurant, naming it Rina’s in her honour.
Seating 20 customers, this small, friendly restaurant is decked out with white walls, dark furniture and a semi-open kitchen. The attentive staff are knowledgeable on both the food and wine; the chefs assist in serving the food and engage with their customers.
The menu is small and predominately southern Italian, with emerging Asian influences. As evidence of this, classic vitello tonnato is given a twist, with the cured veal wrapped around enoki mushrooms, then placed on a traditional tuna mayonnaise base. Similarly, Asian influences can be seen in the al dente spaghettini with blue swimmer crab, as the dish is finished with nori butter and nori flakes. More traditional in style, perfectly pan-fried dory with tarragon is complemented by deep-fried artichoke.
PSST! Rina’s holds special wine dinners to explore the wine regions of southern Italy.