Anyone familiar with Sydney’s corporate dining circuit is aware of the big four Italian restaurants that have served as an unofficial canteen for business high-flyers for the best part of 30 years.

Lucio’s, Beppi’s, Machiavelli and this, Buon Ricordo, the fixture that turns out its signature truffle egg fettuccine day after day, night after night.

Now headed by head chef David Wright, Buon Ricordo continues to feed and water the eastern suburbs elite with great, traditional Italian dishes.

Think fagottini: deep-fried balls of veal, pork and pig trotter mince with black truffles.

Wright has also brought in some more progressive mains; none better than the toothfish simply steamed.

Must eat: Truffle egg fettuccine