Lunch Wed-Mon noon-3.30pm
Dinner Wed-Mon 6pm-10.30pm
First-timers should know a couple of things about Da Noi. First, there's no menu. Second, if you land an upstairs table, the vertiginous stairs are hell in heels. Don't let that put you off this endearing restaurant, where for two decades the kitchen has been dishing up four set courses (antipasti, pasta, meat or fish, cheese and/or dessert), often using ingredients from Sardinian-born owner-chef Pietro Porcu's farm. Smart staff decipher the Italian wine list with savvy recommendations, and the paper-dressed tables in the slender Victorian dining rooms are quickly covered with plates of bite-sized snapper croquettes, skate in tomato sauce, saffron and prawn ravioli, veal slow-cooked with white wine, and, if you're lucky, suckling pig. It's rustic comfort food, ending with a pretty dessert tasting plate - perhaps tiramisù, fruity granita, and panna cotta. You can even buy farm-fresh eggs, sourdough and olive oil to take home, too.
4 courses $85
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