Tartufo

Tartufo has a 1940s Hollywood supper club feel with its red leather booths, white linen, pressed metal ceilings and antique mirrors. Chef and owner Tony Percuoco's family knack for old-school hospitality is evident in the high-voltage charm he works on the floor, but on busy nights the service can be hit and miss from other staff. Golden, crunchy risotto balls make the perfect starter - their creamy insides speckled with gooey mozzarella, fresh peas and parmesan. Pasta can taste a little too 'al dente' - but a linguine bursting with wild and farmed mushrooms, glossy and plump in a buttery truffle sauce - is very moreish. Beautifully seared barramundi crusted with herb and macadamia is given a flavour turbo-charge with a racy salsa verde. But cut into the veal cutlet - in a crisp almond and breadcrumb coating - and watch the fontina and pancetta filling ooze out, and you might never want to order anything else. A swoon-worthy soft-centred chocolate fondant pudding is spiked with espresso - a stroke of decadence to match the setting.