Calderrazo

The restaurant is set in a three tiered glass fronted house; both the food and the wines reflect Marco Calderrazo’s mixed Italian/Australian origin. His food style is southern Italian, using very little cream and butter; cooking the freshest imported primary produce in olive oil to bring out the best clean flavours in the food.

To start, deliciously soft and ripe ‘quartered figs with Parma ham’ followed by simple ‘rocket and tomato salad’ with an amazing taste. Marco having grown up in Australia is equally open to wines from Australia and New Zealand as he is to Italian. With the first two courses we enjoyed a New Zealand Chardonnay.

We then switched to a bottle Vesuvio, a red wine from southwest Italy to be served with the house rolled black fettuccine perfectly cooked with seafood. Then ‘butterfish’ while firm and flakey on the plate melted in the mouth and ‘lamb shank in a rich gravy sauce’ contrasted perfectly with mashed potato. Throughout the meal the service was attentive and efficient.