Carbone
"A nod to Manhattan’s American-Italian diners circa 1950s, this colourful spot celebrates the era in everything from the floor tiles and chandeliers, to the cutlery and servers’ uniforms. In the same way, the menu embraces classics like pastas and steaks, such as the signature Tasmanian lamb tomahawk. Portion sizes are more American than Italian, enough for a few to share. House-made limoncello makes great apéritifs and digestifs." - Michelin Inspector
