This week on the menu

Slow-cooked beef ragù layered with pasta and bechamel.

Earthy mixed mushrooms, ricotta and bechamel.

Tender beef in a creamy mushroom sauce.

Golden, crisp and made the proper way.

Six-hour lamb with pappardelle.

Flaked white fish in dill cream under mash.

Our house ragù · slow, rich, classic.

Wok-tossed beef with fermented black bean.

Zucchini, capsicum and herbs.

Crisp, golden, generously herbed.