Chef Tom Hutchison centres the kitchen on modern Italian cooking shaped by Wellington seafood and local, seasonal produce. The menu is kept fresh and uncluttered, with freshly shucked oysters by the dozen alongside vegetarian and plant-based dishes on request. Drinks are a major draw in their own right, spanning house sodas like rhubarb, ginger, and kaffir lime (\$7 as at 2026), classic cocktails such as the Capitol Dirty Martini (\$25 as at 2026) and Venetian Spritz (\$20 as at 2026), local craft brews from Garage Project and Boneface, and an extensive cellar of local and Italian wines poured by the glass and bottle. Diners wanting to bring a special bottle can reach out about BYO.
Sitting on Kent Terrace in Mount Victoria, just opposite Courtenay Place, the dining room has been running since 2002 and holds two Cuisine Good Food Guide hats. Among 21 other restaurant listings within a kilometre on Open Locally, it stands as a seasoned anchor alongside neighbours like Charley Noble and Koji. Table reservations are essential and booked online, and the staff ask diners to let them know in advance if they have an event to catch afterwards.