The young chef, an alumnus of Otto e Mezzo, attracts a loyal following with his fresh pasta, handmade in-house daily. Italian eggs and flour are used in the dough which is rested overnight to give it a lovely al dente texture. The signature tagliolini with springy carabineros red prawns boasts a rich sauce loaded with seafood flavours. The pasta menu is updated from time to time to keep it fresh and reflect what’s in season.