The restaurant lives across two levels of a 130-year-old corner terrace, warmed by a crackling fireplace and Art Deco pendants, setting the scene for a romantic spaghetti and vino affair. Skipping straight to the pasta, all seven on offer are proudly fatto a mano (made by hand) daily using Tipo 00 flour and organic Daylesford eggs. A creamy cacio e pepe with squiggly mafaldine ribbons arrives blanketed in fluffy, finely grated pecorino romano, while large conchiglie (shells) are stirred through with Fremantle octopus, ’nduja (spicy, spreadable sausage) and crunchy lemon pangrattato (breadcrumbs).

But there’s plenty more on offer. Snack on panko-crumbed, lightly fried mortadella and pork shoulder polpette (meatballs); pull apart delicate Hiramasa kingfish crudo lapping in a rosemary-spiked olive oil; and wrap sweet melon slices in blankets of culatta (dried cured ham).

Post-pasta, it’s hard to resist the white chocolate panna cotta, drowned in strawberries and a rose-coloured sauce by your waiter tableside. Spritzy cocktails precede an impressive selection of Italian wines, including savoury sangioveses and full-bodied nebbiolos. 

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