Not only is this bustling 40-seater named after the flour they use. Tipo’s brightly lit plating station is home to a pasta machine. So while you’re twirling spaghetti on your fork, the chefs here are churning out more of Italy’s favourite carb. We love the pork sausage and radicchio embedded with twisty casarecce pasta, and admire the shapely tortellini plugged with pumpkin, chestnut and sage. Nothing wrong with Tipo’s thick-cut raspberry and juniper pappardelle either, but the wild boar bolognese that comes with it lacks the requisite punch.

Luke Skidmore’s wines by the glass take you up and down the Italian boot, with the occasional Australian detour, and sit well with Tipo’s starters. A fine selection of salumi, some grilled ox tongue, a plate of sticky calves’ liver. Leave room for the Tipomisu, a chocaholic dessert.

Tipo delivers on the food front but be warned: with wobbly bentwood chairs and a rowdy decibel level, the comfort level is not high.

Must-eat dish: Casarecce with pork sausage