You can wait up to an hour if you want your steak well done!
This was well described by John Lethlean in the Age (Melbourne) Magazine Oct 08 as follows "It is seasoned with olive oil Sicilian salt, Murray river pink salt then served covered in fresh herbs with a pair of anchovies.Served with the bone but cut into manageable chunks ....... sitting on a plain metal dish in a pool of olive oil"
After that we shared a reasonably ordinary but nicely presented spaghetti 'Arrabiata' crab, tomato, chilli baked in a paper bag ($29)
The dessert 'Cannoli' 3 ways, sweetened ricotta, Mocha zabaglione, vanilla custard ($15) was excellent the cannoli being particularly good
Comments: There were a few off notes about this place. I found the waiters in their clinical looking laboratory coats and the oddest assortment of tennis shoes unattractive in a restaurant. The menu is completely inflexible - no variations. The absence of any sort of sauces Bernaise, Hollandaise or whatever failed to impress. Despite the architectural input the place is crowded, the tables are too small and even though larger tables became available the waiters were almost as inflexible as the menu and only moved us with the greatest reluctance.
The food is good solid Italian, it could be called rustic, peasant or farmers food. It's well prepared and we did thoroughly enjoy the meal.