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There has been a subtle shift in the food philosophy at this sleek Italian since the arrival of new head chef Roberto Pinna. Unchanged is the venue’s plush, low-lit interior, which promotes an intimate atmosphere while not coming over in any way stuffy.
Rating : 17/20
Pinna’s Mediterranean roots shine through in several new additions to the menu. There is a stronger emphasis on seafood, applied to great effect in signature dishes such as ostriche & angura, fine de claire oysters with creamy mozzarella di bufala, watermelon and a sprinkling of precious bottarga (cured mullet roe) from Sardinia. Other items imbued with the siren song of the sea include crisp-skinned sea bass fillet with shellfish and spicy tomato sauce, the zing of which counteracts the mellow flavour of the fish. It would be remiss not to sample premium meat courses that take in prime US steaks, Australian angus tomahawk and Australian lamb rack. While the complimentary selection of fresh breads, artisanal cheeses and charcuterie may tempt you to graze, leave room for the light vanilla panna cotta or the moist chocolate sambuca, Pinna’s decadent take on a classic chocolate brownie.
Rating : 32/40
A balanced range of wines from Chile, Italy, France, Australia, New Zealand and Germany is complemented by excellent classic cocktails, including a potent margarita and a rich, rounded Old Fashioned.
Rating : 17/20
Rating : 18/20