Family and friends for a casual meal.

The contemporary Italian restaurant focuses on what is seasonal, and all the meat served is from small family businesses in New Zealand and Australia. We started with a generous and creamy burrata, heirloom tomato and watermelon salad, followed by classic beef meatballs, with a Neapolitan ragu and ricotta stuffed paccheri pasta. For the main course, the mushroom and black truffle pizza came with actual shaves of truffle, while the chargrilled Mediterranean octopus with tomato salsa was perfectly cooked and juicy. We rounded off the night with a dessert of caramelised banana and goat milk gelato.

The gelato was slightly icy and the taste might not be for everyone.

Emphasis is on organic and biodynamic wines, while the restaurant has a refined list of house cocktails.