Cala Luna
Editorial
Despite its huge reputation, Cala Luna is a little restaurant. However its intimate spacing only works to enlarge its generously-portioned dishes, the largely-flavoured cuisine and the big personalities of the super-friendly staff. The inviting space of the trattoria, which in its entirety seats 60 people, set with wood, warm-coloured walls and eclectic (but surprisingly fitting) artwork, creates a pleasantly cosy and relaxed atmosphere. A wooden wine-rack introduces the selection of Australian, New Zealand and Italian wines which can be found in the wine-list, as well as next to matching dishes on the menu, while hearty aromas steam from the kitchen hinting at intense and palate-pleasing flavours.
Producing traditional Italian dishes with ingredients from its very own 600-acre farm, Cala Luna has secured a devoted following of local diners who hanker after its range of handmade pastas and divinely slow-cooked meals. And with a menu that tempts with generously-sized entrees like maltagliati con coniglio - rough cut Italian pasta with wild rabbit and chestnuts (which also comes in a main size), and mains like baby suckling pig with apple sauce and pesce del giorno (fish of the day served on potato capers, olives and tress tomatoes), it's no great surprise that the fan base is growing. However, despite the size of the savoury meals, you would be a fool not to leave room for the dessert. The trio of fig, Belgium white chocolate and coffee creme brulee is particularly worth a taste. And, if you still have room, you can finish the night in Italian style with a lemoncello. If you're stuffed beyond measure however, an equally pleasant finale is to listen to the loungy beats and happy chatter of the restaurant until you're ready to roll on. Bellissimo!
Agnes Gajewska, June 2009
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