The List Magazine, Review

Taking pride of place within the menu, a black and white photograph circa 1930 gives some context to the attractive Southside property that now houses this well-designed pizzeria. The former bank is surrounded by potentially dwarfing developments but the restaurant nevertheless manages to maintain a prominent position on the Eastwood Toll. Renovation has created an impressively light, modern space full of polished wooden surfaces, reflective glass and colourful furniture and cushions - a relaxed, contemporary dining room that feels smart without trying too hard. The large menu has all the usual Italian favourites of pizza and pastas, but the meat and fish choices are what elevate this venue from the norm. Sliced bresaola, a dark red, waxy Italian cured meat, is served with rocket and parmesan, with incisive lemon helping to cut through fatty meat flavours. For a main course, king prawns are butterfly-cut, making them both pleasing to the eye and more effective than usual at absorbing a subtle sauce of white wine, garlic and lemon. Profiteroles are light and smothered in chocolate sauce, although the choice of tempting desserts visible in a cabinet by the entrance can make the task of selection tough.