Head chef Robert Flego described his modern menu as Italian with a twist, working off the classic principles of Italian cuisine and giving it his own personal touches.
One of the standout dishes has to be the risotto Vesuvius - a mouth-watering combination of prawns and chicken cooked in a white wine, cream, garlic and chilli based with fresh tomato, all topped with a king prawn and a saltwater scampi.
The dining space has received similar attention to detail, with a casual yet contemporary indoor space and roomy alfresco dining for sunny afternoons and warm summer nights.
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