| Although it's tucked off the main drag on Flinders Lane, this enormous restaurant is no shrinking violet, with an imposing facade and towering windows. Originally a fabric warehouse, it was converted in the 1980s into a European-style brasserie and bar by the designer Piero Gesualdi, who added touches like the mosaic tiled floors and frescoed courtyard area.
Diners are encouraged to start with a sharing plate such as the parmesan crumbed artichokes with garlic aioli; or the grilled octopus with kipfler potatoes, radicchio and lemon. The menu is distinctly Italian, with a diverse selection of pasta and risotto dishes. Pan-fried gnocchi is served with chorizo, black olives, garlic and rocket leaves; and a hearty option is found in the risotto of braised baby veal with gremolata. But be sure to save room for dessert - the in-house baker, Mamma Gloria, whips up fresh Italian treats every day.
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