Diane de Beer
They’re a killer team, chef Jarrid and mom, Cinzia (front of house), as they cover all areas of expertise with both the enthusiasm of youth and the wisdom of experience in hand. The menu reaches far and you can be as adventurous as you like as you dip into Italian fare with all its classicism but with an adventurous contemporary touch. For starters, select a comfy spezzatino di manzo: tender pieces of beef, slow-cooked in a mix of tomatoes and calamata olives and served with rosemary crostini. Go all out for meat with pancetta di maiale, slow-roasted pork belly served with candied mustard fruit (mostarda), topped with a pear and cider jus and it's recommended with parmesan mash as the main. End on a sweet note with elderflower panna cotta, complete with peppermint jus and toasted pistachios.
But you can settle for lighter fare with one of their pizzas (a trusty Regina or a camembert with figs, bacon and cherry tomatoes) or pasta dishes, including homemade lasagna baked in the pizza oven or gnocchi with pomodoro or three cheese sauce. Either way, don’t leave without trying some of their rosemary-infused focaccia strips to get the appetite going.
There’s no other way to describe their wine list other than dependable. You won’t be surprised but there is enough to make you happy. Expect to find Hermanuspietersfontein, Durbanville Hills and a Ken Forrester petit chenin. You could also go the cocktail route and try something completely different then conclude with something from their strong selection of liqueurs.
The staff keeps diners smartly and sweetly served.
It reminds one of a contemporary trattoria, with an informality that’s appealing, especially to families. The brown paper tablecloths serve as a play surface, allowing the kids (or adults) to be creative.
Always innovative, they have recently started a pizza truck which pitches up at events around Gauteng.
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