With just 20 seats, Templo is an intimate trattoria-style restaurant serving nourishing Italian-inspired food. The pasta is handmade, the produce is from local small-scale producers and the wines are sourced from Australia and around the world.

The menu changes with the seasons, but you can expect dishes like burrata topped with roasted spaghetti squash, crisp sage and pine nuts; roasted leeks with buttermilk; braised brisket with salsa verde and mustard fruits; or ricotta agnolotti with saffron milk caps and taleggio. A constant crowd-pleaser is the gnocco fritto: crispy pillows of deep-fried pasta served with ribbons of prosciutto.