Profiled by de Groots MediaA Tavola, which means “to the table”, takes you right back to the heart of traditional Italian cooking and eating. Stretching down the length of the cosy restaurant is an impressive marble table at which the guests sit, amiably nudging their neighbouring pasta twirlers. The communal table is reminiscent of an Italian family kitchen centrepiece, supported by the fact that chef Eugene Maiale hangs up his home-made pasta at the head of it in anticipation of the night’s orders.
Complimentary bread, served with lip smacking chilli oil, is promptly placed in front of you as you sit and study the menu. Before your face can twist into a look of complete bamboozlement when you discover the entire menu is in Italian, a cheery waitress begins explaining the meals on offer for the night. The menu gives a good excuse to share with your company, as it offers hearty entrees such as salami on creamy polenta and bowls of olives. Bucatini Amatriciana is one of three simple but perfectly done pasta dishes. And if it’s the family outing you are after opt for a clan-sized bowl of pasta which can easily feed four or more. The tiramisu is light and fluffy and, when followed by a short black, a splendid way to end the meal. If you are after a bit of privacy there are a few smaller tables among the imported stock and wine. Plus there’s a courtyard out the back for those heady evenings. This restaurant oozes civilised style while illustrating how simplicity and quality is a recipe for flavour perfection. So, head to A Tavola for a sophisticated Italian pig-out.
Annabel Wise, March 2008
