There’s a famous Roman pasta dish called cacio e pepe. It’s just Pecorino Romano, black pepper and sometimes butter – a simple, easy delight. And it’s a highlight of the menu at Marta, which specialises in Roman cuisine. Here, it’s made with pepper from North Queensland, Pepe Saya butter, DOP Pecorino and house-made tonnarelli (a thicker cousin of spaghetti).

But to start, you’d best order a serve of the burrata, and/or a plate of mortadella, which comes with a side of crisp woodfired schiacciata bread. Marta’s other specialty is Roman-style pizza, and there’s a good list of main dishes ranging from chilli-marinated spatchcock to market fish.

Many of the wines are from Lazio (the region Rome is in). And innovative biodynamic producers share the page with more classic bottles. The cocktail list mixes the expected Italian range with some fun tweaks. Case and point: a “choose your own bitter” Americano.

Although the space has a dark colour palette, it’s well-lit, open-air and can provide different experiences. Tables inside are complemented by a good amount of bar seating and outdoor dining space.