WHEN IN ROME.

Roman cuisine refers to the food of the eternal city of Rome. It's based on seasonal ingredients coming mainly from the Roman Campagna, and prepared in a simple way. At il baretto we believe that simplicity is the key to soulful food and we stick by this rule religiously. This week we're producing typically traditional Roman dishes being Stracetti alla Romana and

Bucatini all'Amatriciana.

For entrees we're serving our famous, melt in your mouth deep fried baby calamari ($15) as well as a platter of Porchetta served with a delectable sauce of rosemary & balsamic apple ($13) Enjoy x

One of the most iconic dishes in Roman cookery is Straccetti alla Romana, also known as "little rags".

Thin strips of veal marinated in garlic and rosemary and then lightly panfried and served up with rocket, caramelised onion and mouth watering croutons. ($28)

Bucatini all'Amatriciana is a zesty pasta dish commonly associated with Lazio and Rome, but is actually from the town of Amatrice, which used to be just over the border into the Abruzzo. It's a

hollow spaghetti made with a rich tomato based sauce, chilli, garlic, onion, crispy pancetta and pecorino cheese. ($24)

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MAKEOVER MAGIC.

After what's felt like forever Bourke St is finally back to two way again…

...Shame about the sign?

AND...

We've decided to give our il baretto a little makeover and what better way to do this then with new furniture. We're quite proud of the way things are looking and believe we've done a fine job of making the place look a lot smarter.

What does everybody think?

STAFF FEEDS.

Since head chef Tim Standing joined the il baretto clan, staff meals have never been so exciting. Tim not only specialises in Italian cuisine but has a passion for asian influenced food. His dishes are absolutely incredible and I look forward to staff meals every single time!

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TYPICALLY OURS.

We've been producing these two spaghetti specials for some time now as they are a favourite amongst customers and continue to receive ongoing praise. Consistent as always I highly recommend these il baretto favourites and promise you won't leave disappointed.

Fresh ricotta, wilted baby spinach and pine nuts ($18)

Mixed mushrooms, crispy pancetta and parmesan ($20)

SO SPECIAL.

This week on the specials menu:

White cannelini bean salad with shallots and balsamic reduction. Served with garlic crostini. ($10)

Suppli. Deep fried balls of goodness made with rice, napoli sauce, parmesan and mozzarella cheese melted in the middle ($10)

WARNING: Fingers only!!!

Back by popular demand! Homemade Gnocchi with parmesan, burnt butter, sage and Stracchino cheese. ($26)

Chicken pan fried in red wine vinegar, anchovies, chili & garlic. Then braised in the oven with fresh tomatoes & mushrooms. Served with roasted potatoes ($28)

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WHAT'S PLAYING.

This week's top 5 on the il baretto playlist:

Yeasayer

"Sunrise"

The XX

"Islands"

Rufus Wainwright

"Chocolate and cigarettes"

Regina Spektor

"On the radio"

Francoise Hardy

" l'ombre de la lune"

CHEF EVAN.

Born January 3rd 2011 Evan Standing is our head chef Tim's new baby boy and latest addition to our il baretto family.

Evan is a new masterchef in the making and already has his own wooden spoon!

Next will be his own apron made to measure and he'll probably start work as soon as he can walk. haha. x