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Decca, an 80-seat restaurant and wine bar in Alphington, is the latest from chef Adam D’Sylva (ex-Coda, Tonka and Lollo at The W Hotel). The two-tone space is kitted out in warm walnut timber and textured grey walls.

Fresh pasta takes precedence, with a $30,000 La Monferrina machine extruding shapes of all sorts: paccheri for white Tuscan ragu of sausage, porcini mushrooms and cavolo nero; rigatoni for spicy vodka sauce; and casarecce for a classic carbonara. A Parrilla charcoal grill touches much of the menu from the 1.2-kilo rib-eye to the king prawns finished with roasted garlic butter.

Tiramisu fans can find it in two untraditional forms. An ice-cream, courtesy of
D’Sylva’s gelato shop Boca, is mascarpone-based and flecked with sponge cake and chocolate shavings; while a dessert cocktail blends Broken Bean coffee liqueur with Flor de Cana rum and Baileys, capped by a savoiardi biscuit.