7Centro

Franco Prevedello’s original concept for Centro was that it recreate the vibrancy of the central piazza in a northern Italian town. How sweet that owner Armando Mano’s hard work (and silken service) combined with chef Jason Carter’s (ex Susur) chops to bring back the magic that Centro lost till 2010. Chef Carter’s menu sounds simple, but his cooking is complex and layered, rich with big flavours and contrasting textures. His pink ’n’ pretty lamb rack is happily married to potatoes and snap peas, brought together with sheep milk ricotta. Carter is also masterful with fish. He loves morphing lemon into new forms on roasted monkfish with herbs and asparagus. His tiny cradle-robbed glazed beets give root vegetables new sex appeal. For dessert go back to Centro’s Italian roots with the sweet buzz of salted caramel budino (a.k.a. pudding).