Fratelli Trattoria is one half of the set-up by Enrico and Roberto Cerea who hail from the family behind three-Michelin-starred Da Vittorio in Lombardy, Italy. This dinner-only venue offers both a la carte and set menus centered around time-honoured recipes presented with an artful flair.

Start with creamy burrata from Puglia served with cherry tomatoes, and lifted by olive oil and balsamic vinegar pearls. A fine dining staple, the perfectly pan-seared foie gras with Marsala wine and apple capsicum compote does not disappoint. Neither does the tummy-warming porcini mushroom ‘cappuccino’ scented with black truffles.

On to the pastas, hand-cut spaghetti is served with chunks of flavourful braised short ribs and black truffles, while a base of tube-shaped paccheri pasta is topped by prawn, langoustine, mussels and crab in a delicate tomato sauce and basil cream. For secondi, bigger appetites will appreciate the succulent Welsh lamb served with a smooth Sarawak black pepper sauce and crisp spring onions, while the poached Atlantic cod gets a punch of saltiness thanks to the accompanying panchetta and oversized, crisp Pecorino pasta. For dessert, the Cerea tiramisu comes ‘deconstructed’ with smears of caramel paint and dollops of espresso espuma, giving a modern twist to an old favourite.