Oxtail arancini (Sicilian rice balls) with salsa verde ($12.50)
Carpaccio of swordfish with marron and marjoram dressing ($13)
Roast spatchcock with pancetta, cannelini beans and fennel seed and tarragon brodo ($29.50)
Ocean trout with celeriac puree, poached egg, lemon butter sugo and salsa verde ($29.50)
Pappadelle with braised rabbit and sage ($18, entree; $26, main)
Goat milk pannacotta, orange zuppa, orange and biancosarti sorbet ($12.90) demolishes his wagyu rump, served with a large tortellini stuffed with braised veal shank ($32), in such an astonishingly short space of time, we consider calling the folk at Guinness World Records.
Husband-on-a-diet has settled, somewhat recklessly, for the fried goat’s cheese ravioli with pickled witlof ($27) and wishes he’d ordered something lighter, perhaps the baby marron with radicchio salad. Still, he polishes off the lot and as dessert looms we turn to our hollow-legged son.
After all, this is how he gets these gigs. He’s the only one with room for pudding. In this instance, white chocolate and strega (a saffron-infused liqueur) brulee with grilled fig ($12.90). And four spoons. All Tables visits are unannounced and meals paid for.