Anchored by the river on Robertson Quay, the cult-favourite Italian restaurant is winning new fans over with its famous pies, including the ‘World Champion Pizza’ – the Provola e Pepe. A medley of smoked provola, hand-crushed tomatoes, pepper mix, and basil sits atop long-leavened, highly hydrated dough made with ‘Nuvola Super’ flour – the secret to the pizzas’ signature light and airy texture.
Start with the Burrata Classica, a Vincenzo favourite, served with bright pearls of olive oil caviar, rucola and basil pesto. The pasta nearly steals the show; we fell hard for the Guanciale di Manzo, a deeply unctuous wagyu beef ragù that’s been slow-cooked for 12 hours atop house-made fusilli. Although service is still finding its groove, the food and atmosphere are more than enough to keep us coming back.
