Tartufo Ristorante

Few restaurants in Brisbane can trace their lineage all the way back to Naples, via some of Sydney's most loved tables. But Tony Percuoco, of the clan who brought us Pulcinella and Buon Ricordo was tending the family ragu long before anyone here had tasted their first truffled egg. Tartufo is the latest and finest expression of Percuoco's love for the classics of the Campania region. With a purely seasonal menu, executed with care and brio, a meal at Tartufo is enjoyed in an atmosphere so welcoming and comfortable that you'll be tempted to eat more than is wise for your waistline and finances. From the simple joy of vitello tonnato, in which thin but succulent slices of Gippsland veal are brushed with a delicate mayonnaise of tuna, capers and anchovies, to the utterly serious, utterly beautiful Kingaroy pork belly with lardo, host mustard fruits and a dark swathe of cavolo nero, Percuoco's skill and joy shine through.