This local favourite won early plaudits for offering a modern Italian experience devoid of braided garlic bulbs or raffia-wrapped chianti bottles. But the almost two-decade staying power of Italian and Sons reflects old-school hospitality more than chasing trends.
That’s evident in the warmth of greeting on arrival, the panache with which daily specials like tagliolini with local winter truffles are revealed, or the confident recommendation of montepulciano to match casarecce with pork and fennel sausage. The kitchen also turns out hearty plates such as glazed duck leg with lentils from the wood-fired oven.
But you could do as well just grazing on lighter options like house-smoked swordfish crudo or Rangers Valley beef carpaccio, confident you’ll stay the course through to a standout tiramisu or panna cotta. An impressive range of grappa and amaro – including Fernet Branca – helps smooth the journey.
Must-order: Wood-baked rosemary and sea salt focaccia.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
