Call A Tavola (“to the table”) and ask for a menu and you’ll be told the menu for each service is written only when the pasta is made and the day’s produce is all at the chef’s fingertips.
Call A Tavola (“to the table”) and ask for a menu and you’ll be told the menu for each service is written only when the pasta is made and the day’s produce is all at the chef’s fingertips.
Pat Nourse, Australian Gourmet Traveller, November 2007.
A Tavola’s small printed menu features two olive spuntini, three entrees, three pastas and 3 salads to supplement the daily blackboard.