Lunch Fri-Sun noon-3pm
Dinner Tue-Sat 6pm-10pm
If there's duck ravioli del plin, don't hesitate to order it. It's toe-curlingly good, the tiny parcels filled with juicy and sublimely seasoned duck mince. Fico's pasta is a safe zone generally, but even when owners Federica Andrisani and Oskar Rossi get more cheffy (bug tail carpaccio flavoured with yuzu and seaweed dust, a citrus délice dessert on a plinth made of sweetened crumbs), the flavours stay true and ingredient-focused. The high-ceilinged room, a former bank then newsagency, feels true, too, its pared-back style charming and comfortable. A well-priced list of Tasmanian, Italian and French wines leans to white, a nod to the kitchen's fondness for seafood - perhaps local sea urchins plucked from the ocean that day and served only with a cheek of lemon or charred octopus in a vibrant orange tomato sauce studded with tiny pieces of black olive. Simple? Sure. But it takes skill to make simple taste this good.