Weekenders flock to this Sorrento stalwart for updated bistro classics in the candlelit dining room or group gatherings in the leafy courtyard. A twice-baked souffle of Red Hill goat’s cheese comes with a crunchy apple and pecan salad; confit duck leg sits pretty with Paris mash and a mild anise jus. For dessert, fig and macadamia pudding with butterscotch sauce is as comforting as they come.