Mariosarti

Every suburb should have a place where it's OK to order the same thing on a regular basis without being judged. Suburban dining is about familiarity, loyalty and warmth as much as it is value for money, and Mariosarti consistently ticks these boxes. You will want either the veal saltimbocca or involtini again and again because they are done so well - traditionally, gently flavoured and properly seasoned. Parmesan-crumbed whitebait fritters sit over dressed rocket, and Landsborough zucchini flowers are fried and filled with a tangy blend of lemon zest, ricotta and chorizo with a gorgonzola cream. The menu is supplemented with daily specials, such as lamb in a white ragu with anchovies, baby green peas and curly endive with penne or market fish poached in tomato and fennel broth with black olives and green beans. Dessert celebrates the classics; semifreddo, panna cotta, tiramisu and affogato. A new chef as we went to press may mean future changes.