In addition to a pretty comprehensive menu, they also had some specials written on a chalkboard. We decided to share the ravioli stuffed with porcini in a truffle cream sauce as a starter. This set our hopes pretty high for the meal – the ravioli wasn’t too thick or chewy, the filling was generous and the cream sauce was good,
The pasta, which was apparently home-made, wasn’t rolled out very thin so it didn’t have the smooth silkiness of the home-made stracci at Pasta Brava.
Prices seemed quite cheap, with the premium pastas going for just $22, but portions are on the small side – definitely meant for a first course rather than a proper main. Service wasn’t too bad!!
Keep it up!