A former Rosmarino chef is doing a la carte during the week and degustations on weekends, with anywhere up to 18 plates. Take a peek inside. A former Rosmarino chef is doing a la carte during the week and degustations on weekends, with anywhere up to 18 plates. Take a peek inside. Food / Eating out (Bris) Sydney Morning Herald – Latest News
First look: Paddington welcomes a cosy, Michelin-inspired Italian fine diner
