Grappa

It’s a big, buzzy casual joint with loads of room for groups and a bar if you just want to pop in for a drink. Yeah, right, as if. Get a whiff of the San Daniele prosciutto pizza or the WA scampi coming from the huge woodfired oven and there’s no way you’ll just be having a drink. What chef Wade Revell can do with that oven ... a duck, stravechhio brandy and figs shouldn’t be missed, nor should his NZ Hawkes Bay venison with asparagus, pancetta, roast beetroot and pink peppercorn sauce. The tiramisu uses housemade savoiardi biscuits, a rare treat, or you could try the trio of pannacotta in cherry, passionfruit and caramel praline varieties. Good stuff. Entree $17.50–$30, main $25–$40, dessert $16.50–$19.50, cheese $26, degustazione $75, with wine $110.