On the top floor of Hotel Fitzroy is the latest instalment from Paul Adamo and Vince Sofo, who also own Japanese favourite Ichi Ni Nana Izakaya downstairs.

New head chef Davide Amato hails from Puglia in southern Italy. He offers an extensive menu that ticks off many of the staples, from bruschetta to ragu to  tiramisu – with some surprises thrown in along the way.

Set menus are available, but friendly wait staff are happy to curate your own food and drink adventure – which may start with golden-fried cauliflower and goat cheese croquettes, grass-fed eye fillet tartare or the hugely popular mushroom-medley arancini swiped in truffle mayo. King prawn skewers (spiedini di gamberi) are fresh and flavoursome, while the pappardelle con wagyu ragu stands up nicely against a heady glass of primitivo.

But the pizza dough is the real show-stealer, drenched in traditional red sauce, capsicum or pumpkin puree depending on your mood and decorated with meaty and veg toppings.

Six semi-circular booths offer privacy in the main dining room, with plenty more seating available on a terrace. Portion sizes are generous, including the tiramisu, so trust you won’t leave hungry. 

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