The parmigiana reggiano-crammed bottoni is not to be missed.
While offering a culinary tour of the heartlands of Italian cuisine (admittedly from a stunning vantage point over Sydney’s Middle Harbour), the food is likely to blindside your nonna. That’s because age-old traditional methodology often comes combined with cutting-edge techniques (although maybe your grandma has access to a centrifuge), with the output at once pared right back and injected with a sense of fun. Take the aubergine parma, an Aussie pub staple turned into a bite-sized science experiment perched on a bed of pebbles. The charcoal Wagyu beef is the signature dish, but that shouldn’t distract from the pasta, which could easily claim to be up there at the country’s very apex.