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There are two things you should do as soon as you sit down at Lupino: order a meatball each and a bowl of the warmed olives with Marsala and sage. The polpetti are so good that, after wolfing down one of these piping-hot pork-and-veal delights, I lasso a waitress and immediately order another round. Theyre served in a pool of sweetish tomato sugo; any leftovers can be mopped up with the crusty ciabatta served gratis in a wicker basket, along with foil-wrapped sachets of butter.
Olives schmolives, you might think and normally Id agree but Lupinos muddled fruits are something else. Who knew sickly Marsala would work so well with salty, sage-scented olives? The result is a habit-forming stuzzichini that I now crave about once a fortnight. Ditto the polpetti.
Interiors are modern retro, a 21st-century remix of some classic 70s motifs. The well-lit dining room combines wicker-backed chairs with a fetish for woven textiles (in the banquettes) and macramé (lampshades, signature artpiece). On the table, wooden serving platters and paper doilies lend a playful, hostess-party feel to mealtimes minus the cabanossi-and-Coon on toothpicks. Staff are confident, engaging and punctual. Plenty of other places could learn about grace and competence under pressure from these guys.
Moving on, there are four basic but good pizzas. Each is sliced into six so that a simple margarita, say, or a garlic and rosemary one can be shared between a group as an extra appetiser.
For a meatier kickoff, the pull-apart lamb shank on creamy polenta is a wholesome choice, a gourmands alternative to bangers and mash. With chunks of pork sausage, peas, carrots and hearty jus, this is feelgood food with big, authentic flavours.
The wine list blends local and Italian varieties and the prices arent too outrageous for a CBD bistro with a thriving corporate lunch trade. The imports embrace regional specialties from Gavi and Tiefenbrunner to Barolo and Barbera.
Not so the gnocchi, which comes as a generous bowl of mercifully light and pillowy pasta pieces drenched in a four-cheese sauce high on Gorgonzola.
The garlic, oil and parsley-scented pasta in the spaghetti marinara is the most perfectly al dente stuff Ive tasted in ages. It turns what could have been a workmanlike marinara into a plate to savour. Even more so if you add a couple of teaspoons of chopped chillis in oil; theres a glass of the stuff supplied on each table. It puts the mojo into a marinara.
The lasagna is another steadfast dish though perhaps a bit meaty for some as is the crumbed veal scallopine and pretty much all of the menus time-honoured Italian repertoire. Even tiramisu, that much-abused dessert, is redeemed in a riot of mascarpone sandwiching sheets of deeply caffeinated and groggy sponge, all of it dusted with bitter cocoa that helps balance the sugar-hit. Its so good we score it out of 10 and decide its easily an eight.
But its not my favourite way to end a meal at Lupino. That would be the scroppino, which is basically an excuse for two more drinks under the guise of dessert.
41 Little Collins Street, City
Cuisine Italian Chef Marco Lori
Hip pocket $60-$70 a head for three courses
Open Wednesday-Sunday 11.30am-10.30pm
Highlights Feelgood food, sharp staff and fitout
Lowlights Cramped tables for two
Phone 9639 0333
» www.lupino.com.auWe rate it 7.5/10