Bottega

Between Pellegrini's and Grossi Florentino at the top end of Bourke Street, Bottega might seem like the new kid on the block, but with a decade of service now under the belt, it too is entering the long-timer league. A well-oiled operation that always manages to keep things looking fresh, its dining room is smart and its staff professional. The nicely balanced modern Italian menu offers plenty of options. You might start with sweet scallops grilled with crisp pancetta and truffle vinaigrette, or head straight for great-sounding pastas (available in two sizes) - maybe hand-rolled strozzapreti with clams, mussels, prawns and calamari. Goat, roasted for 12 hours, arrives shredded and formed into a tile with burghul, mandarin, dates, almonds and a yoghurt dressing, while beef cheeks are braised in sangiovese and paired with creamy cauliflower puree. Chocolate desserts are always a standout, maybe a mousse with chocolate sponge, hazelnut praline and Amarena cherry.