Three giant balls stuffed full of mozzarella and pearls of al dente risotto grains, breaded and deep fried to form a glorious crunchy crust, dunked in a bowl of hearty tomato sauce.

Eat it while it's hot.


Meat lovers will delight in the 35-day dry aged sirloin steak of perfect doneness, accompanied by chicken liver crostini, deep fried sage and (it’s back to Italy) with a sprinkle of Italian truffles. We’ve got our heart set on the lobster al forno, an Italian classic of absolutely fresh and succulent Boston lobster—its firm flesh crunching between our teeth like music to the ears, served alongside a piquantly robust handmade spaghetti pomodoro. What we truly love about the pastas here—spot on al dente, every single time. Full review of Jamie's Italian Valentine's Day menu on


One of our favorite restaurants for cheap and good pastas is Platypus Kitchen, where pastas are handmade daily. The Spicy Diablo is one of their best selling signature dishes, created when the restaurant first opened. We love how each strand of handmade noodle is well dressed with a robust house-made seafood sauce and fragrant garlic oil. Generous portions of succulent crab meat chunks and whole prawns (conveniently de-shelled), and garlic pieces crown the dish; garnished with a sprinkle of chili flakes for a little oomph. Delicious!


Oodles of al dente handmade pasta noodle thickly coated with a creamy pink sauce, topped with generous chunks of sweet and succulent crab meat with an added savory crunch of tobiko, flaked with nori. Simple ingredients executed beautifully.


Cosy up to a heartwarming plate of al dente spaghetti in a rich carbonara sauce with bacon, topped with a perfectly poached egg with a runny center! 😋


Plump and juicy Scottish scallops are gently seared, served with quivering tender cubes of braised veal cheek and a smear of mash (so smooth it was almost a purée) garnished with celeriac and a slice of Iberico ham crisp. Although prices veer toward the higher end (this cost us $28 for a small), the quality of the ingredients, cooking skills and technique is worth the price.

It appears Chef Daniele Sperindio is also a deft hand at pasta. The chewy pasta is handmade; cooked al dente, wrapped around a substantial filling of chorizo, and fragrant shallots mixed in port wine and fresh ferracotta cheese. The myriad of flavors blend together to form a good balance of sweet and salty. Another dish I would definitely order when I'm back! :)

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The anchovy salad consisted of Mediterranean anchovies done two ways: fresh, and beautifully crumbed; served with a sweet and earthy red onion jam and bittersweet caper berries in a perfectly tossed rocket salad. The mere thought is making us drool. We can't wait to go back!

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Media Strategist, Journalist, Content Creator in Tokyo 📷 : @gourmetadventures

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