In the glamorous Calile Hotel precinct, this cosy, modern trattoria brings together the sleek, sophisticated style for which Italy is known with the charm and hospitality it is synonymous with.

The menu is designed to be shared: antipasti to be teamed with the standout puffy, woodfired bread; a clutch of pastas and a quartet of oversized mains.

Start with a pimped-up version of the classic vitello tonnato featuring buttery, cold-poached veal twirled around pickled veg and olives, swiping chunks of the charry bread through the tuna cream. Move on to a hearty, nourishing lamb ragu, mixed with large sheets of lasagnette pasta.

Chicken schnitzel lovers will fall head over heels for the cotoletta di pollo – a half bird, crumbed and fried, with each slice as juicy as a ripe orange plucked straight from the tree. Complement it with golden, crispy roast potatoes that shatter like honeycomb, and save room to finish with either a house-made soft serve gelato or a signature negroni from the thoughtful, well-rounded drinks list that leans heavily into Italian wines at every price point. 

This is an upscale trattoria made approachable and welcoming.

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