Having worked at the fine dining likes of Vue de monde, Chef Andreas Papadakis teamed up with Alberto Fava (Merchant and Scusami) in 2014 to head up this exceptional tiny pasta joint on Little Bourke Street.
With only 42 seats, this place is constantly full. The inside is quaint and cosy, featuring wooden chairs, a small bar and an open kitchen with beautiful wafting aromas.
After a serve of house-made bread with fluffy ricotta, a tempura-battered zucchini flower – stuffed with Moreton Bay bugs on a nettle sauce – could entice or perhaps the chargrilled octopus served on an orange puree with charred witlof is more your style? Their pastas are the real deal, all house-made using Tipo 00 flour. A special could include scallop roe taglierini with seared scallops and baby zucchini. Or, be tempted by the gnocchi: fluffy pillows in a rich sauce with braised duck and shaved pecorino cheese melting on top. For a non-pasta option, try the manzo – a roasted wagyu rump.
PSST! Walk-ins may encounter a lengthy wait for a table, so book in advance.