Lucious fresh pastas, simple antipasti and mouth-watering gelati are ready and waiting to be devoured at State Pasta.
Diners can look forward to devouring house-made ricotta spread on warm rosemary focaccia, before tucking into a hearty short rib ragu or stracci rag pasta with pumpkin, pistachio and pecorino. To finish, sugar fiends are sure to be satisfied with the decadent tiramisu served up by the scoop.
The restaurant takes a simple, hands-on approach that has seen a resurgence of late, both with home cooks, and the international dining scene. Award-winning Executive Chef and Co-owner, Carl Maunder, says the restaurant is all about enjoying honest, delicious food with friends and family.