REVIEW
Much of what makes the Pellegrino 2000 experience so satisfying – dynamite focaccia, killer fritto misto, cracking lamb ragù – can hardly be considered original. Yet the execution is just so precise that, somehow, it all feels new again. This is Dan Pepperell's kitchen, so of course there are twists on the seemingly straightforward menu. Bread sauce amplifies the richness of a juicy quail saltimbocca tenfold, while a "crema caramello" arrives with a preposterous spire of whipped banana cream alongside. The playful tone is echoed by the dining room's retro stylings and cheeky service that's never anything less than professional. If there's one place to sit here, it's downstairs in the transportive, shadowy cellar lined with decades-old bottles of wine. These relics are, in fact, available to drink, but better to stick to somm and co-owner Andy Tyson's smart and well-pitched list. If this is the next phase of the trattoria, the future looks bright, indeed.
ABOUT
Chefs Dan Pepperell & Michael Clift
Price guide $$
Bookings Recommended
Wheelchair access Yes
Price guide $$
Bookings Recommended
Wheelchair access Yes
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, click here.
