Restaurateur Mauro Marcucci (of Baccomatto Osteria) is providing high-quality restaurant food at street-food prices. He and the Seagrass Boutique Hospitality Group (Ribs & Burgers, The Meat and Wine Co) are behind the venture.

The venue has an open-plan layout that puts the kitchen on display. There’s also an area to showcase the produce underpinning the menu. Pizza is at the same standard as it was at Eno, but it’s cheaper and there’s wine and beer on tap. The menu includes antipasto of arancini, baked cheese, salumi and meatballs; spit-roast lamb and chicken cooked over open flames; and wood-fired roast pork.

There is also freshly made pasta, wood-fired pizza and Italian breakfasts Friday through Sunday, with pastries filled with vanilla custard or Nutella, or spiced baked eggs with sides including pork and fennel sausage.