Acqua e Farina is a teeny pasta restaurant by chef Lucinda Khan. At age 14, Khan started working proper shifts in the kitchens of her father’s restaurants (Opel Khan, who owns popular nearby eateries Metisse and Pizza Boccone). With Acqua e Farina, she’s striking out on her own.

A tight menu hinges on a selection of handmade pasta and glossy sauces. Proved popular has been the pesto linguine tossed in a 45-kilogram parmesan wheel while steaming hot. You might also find tagliatelle with slow-cooked lamb ragu, and a basil and tomato pomodoro inspired by the simplicity of classic Italian red sauces. A tagliatelle with wild mushroom ragu and black truffle is a luxe deconstruction of the humble ’shroom, with four different types of fungi – like catnip for truffle lovers. Plus, a gluten-free tagliatelle can be paired with any of the sauces.

But there’s one dish that stands out from the rest: a salmon “bolognaise” made with sashimi-grade salmon dropped into a red sauce, which poaches the fish as the pasta is cooking.

The interiors of the Macleay Street eatery were designed by the father-daughter duo, and feature earthy tones, brown leather seats, dark marble and gold tables, and cream walls. But the most colourful, vibrant aspect of the restaurant is still undeniably its food.

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Updated: September 27th, 2021

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