A meal at this intimate twenty-seat enclave begins with the joy of gnocco fritto, where warm, fried dough parcels are wrapped in translucent ribbons of salty prosciutto. The progression moves swiftly into the vegetal heart of Tasmania, featuring charred carrots elevated by a vivid carrot top pesto and the crunch of roasted almonds. Precision defines the pasta course, where light-as-clouds gnocchetti are tossed with a robust Wagyu bolognese, or agnolotti are stuffed with ricotta and mint to provide a cooling counterpoint. The kitchen’s technical prowess is most evident in the mineral-rich beef heart, which is seared to a tender finish and served alongside a pungent anchovy cream. This dish offers a complex interplay of textures, from the silken meat to the earthy celeriac base. The experience concludes with a Meyer lemon cream, leaving a bright, citrusy trail that lingers long after the low-intervention wine pairings have been exhausted.