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A Tavola Bondi

I pasta-way, and went to Italian heaven…

Eugenio Maiale opened his first A Tavola restaurant in 2007 on the vibrant streets of Darlinghurst. The restaurant embodied a simplistic yet seductive approach to Italian cooking, which quickly won the hearts of locals. With success on the rise, Maiale decided to let the love grow all the way to Bondi.

A Tavola opened its doors late 2013, in the upmarket Boheme complex, alongside popular neighbours China Diner and Mr Moustache. The space is clean and modern, filled with warm colours and bamboo carpentry. The interior was a collaborative effort between owner Maiale and Woodheads Architect, Angelo Di Marco. The signature marble table remains, but this time its 10.5 metres long and moonlights as a pasta-rolling bench. The high ceilings are vaunt with reflective copper orb lights, while blackboards mark the feature wall.

A Tavola translates to “at the table”, which is exactly what is done at noon everyday. Like clockwork, the pasta chefs unite, to roll fresh pasta for the night to come. Soft and ribboned streams of dough hang from cool racks before they’re dipped in hot water, freshly served and al-dente.

The house appetizer is fresh slices of homemade focaccia served with red chilli and olive oil. Something else to ready the palate is the Soft Polenta and Crab entrée. Served on a bed of creamy polenta, this dish is dressed with shreds of Fraser Island spanner crab and fresh herbs.

The monumental moment will come once you have your first mouthful of Pappardelle Con Ragu. This dish is resting on flat ribbons of pasta, dripping in slow cooked beef ragu and peppered with freshly grated horseradish. Undoubtedly, the best pasta we have ever had. As for wine, the Italians have you covered, with an authentic selection, hand picked and matched with your meal. 

If you're feeling adventurous, we suggest trying a Trappist beer from their eclectic selection. Trappist beer must be brewed within a Trappist monastery, either by the monks themselves or under their supervision. These breweries are strictly not for profit, only providing enough to cover the living expenses of the monks; anything left being donated to charity. This sacred process is constantly monitored to assure the irreproachable quality of their beers.

A Tavola is simple and elegant dining, served with an undeniable passion. Buon Appetito!

The Editorialist © 2017