Ragu Pasta

Ragu Pasta brings a quiet confidence to George Street, celebrating Italy’s great home comfort with an eye for provenance.

The kitchen keeps things simple and exacting: a thoughtfully curated line-up of ten pastas, anchored by two ragus, showcases ingredients chosen for quality and treated with respect.

To start, tear into homemade focaccia with olive oil and balsamic, or a bright bruschetta piled with tomato, basil and garlic. Sweet endings stay classic: a cloud-light tiramisu or crisp cannoli piped with ricotta, candied orange and dark chocolate.

As the night moves, restraint translates into flavour. Think ribbons of pappardelle carrying a slow-cooked beef ragù that nods to Tuscany, or tonnarelli twirled through a true carbonara, its guanciale and pecorino Romano doing the heavy lifting.

This is dining that favours craft over fuss, inviting guests to settle in and savour. Make a date, bring an appetite, and let the ragù do the talking, one twirl at a time.