The restaurant excels at pastas, which include light gnocchi in a heady truffle sauce, and rigatoni blended with tomato, mussels and snow peas in a saffron-infused broth.

Pastas include rigatoni with grilled portobello mushrooms and cream of truffles, and spaghetti with Manila clams in white wine, garlic and olive oil sauce.

Pastas, served in full or half portions, include capellini con aragosta (chunks of lobster and fresh clams in tomato sauce) and rigatoni with white wine, tomatoes, onions and zucchini.

Pastas include pumpkin ravioli, rigatoni with hot and sweet sausage, and slow-cooked Tuscan barley or risotto in a different preparation daily.

Pasta options include flat ribbons with borlotti beans, tomatoes and fresh oregano, and rigatoni with sweet, spicy pork sausage, peas and a tomato cream sauce.

New menu items include grilled sweetwater prawns, and rigatoni with lamb ragout.

Beguiling pastas include rigatoni with roasted eggplant and crumbled ricotta cheese and fusilli in a spicy sauce of tuna, olives and capers.

Pastas include rigatoni with eggplant and ricotta; black linguine in a spicy tomato sauce, and trenette Sardinian-style with clams and olives.

Pastas include capellini with shrimp, arugula and tomatoes; penne in spicy tomato sauce with capers and olives, and rigatoni in Bolognese sauce.

Pastas include rigatoni in a Bolognese sauce, fettuccine Alfredo and linguine primavera.