You wouldn’t know it going by the look of this chic diner,but there’s a pasta marathon going on most nights.

Mains come in mighty portions and – other than a single steak – are pure carbs. Some challenge tradition,such as spaghetti coated in velvety mussel emulsion with jolts of ’nduja. Others are more familiar,say a giant gorgonzola raviolo with pickled walnut vinaigrette to counter its cheesy filling.

If back-to-back pasta is too much,there’s crusty gnocco fritto with ruffles of prosciutto for wrapping,or charred beef carpaccio laid over smoked oyster dressing for a new take on surf and turf.

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Melbourne’s Southern Suburbs

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