Orange umbrellas out the front match the tangerine walls inside, which team with the blonde wood tables, chairs and floors, loads of windows and foldaway doors.

The menu begins with breads, salumi, cheese and antipasti, including marinated octopus or calamari fritti, and offers a dozen pizzas cooked in an imported stone-based oven. The funghi version, with a sparse scattering of sauteed mushrooms and porcini and a light touch of buffalo mozzarella, taleggio, fior di latte and truffled pecorino, arrives with an airy base replete with satisfying charry spots.

There are a couple of main courses such as crumbed chicken breast or osso buco, otherwise it’s risottos and pastas, including a marinara that is a pleasing twist of linguine flecked with chunks of fish and prawns bound in a chilli and garlic-enhanced sugo.

Drinks include cocktails such as a spritz with mandarin segments and Aperol, while the wine list wanders the globe across a variety of price points, but with strong representation from Italy. 

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