Biagio

Step through a portal to Italy, where Bocelli belts out Con Te Partiro and tables of families tuck into bowls of pasta. Granted it's an odd location next to a real estate agent on a busy main road but the husband (chef) and wife (floor) team here have done a good job in creating a convivial and attractive atmosphere with well spaced tables set with starched cloths and vases of fresh flowers on the curved bar. While service is gratifyingly old-fashioned, Biagio's menu is more modern than traditional Italian in execution - such as a light, slow-roasted pork belly with baby red lentils, red cabbage and a port reduction. Siciliani ravioli are filled with eggplant, ricotta and grana padano cheese, sauced with a tasty minced rabbit ragu, while veal with a 'porcini' ragu, disappointingly sported the cheaper, less exotic button mushrooms but is good nonetheless. Desserts change daily but might include a rich, mousse-like chocolate cake or ricotta and pear cake.