The pasta machine in the dining area is a clear visual cue as to the main offering at this osteria – handmade pasta, made from scratch. Among the variety of pasta types with vegetable, seafood and meat sauces, the prawn and Fraser Isle spanner crab cappelletti stands out for its deep umami. The crusty and fluffy house-made focaccia is also a must; rather than balsamic vinegar and olive oil, it is served with a decadent balsamic butter.