State Pasta

Lucious fresh pasta, simple antipasti and mouth-watering gelato are ready and waiting to be devoured at State Pasta. Diners are encouraged to get hands-on and mop up their meals with fresh, free-flowing rosemary focaccia.

Favourites on the menu include the house-made ricotta, prawn fettuccine and plin ravioli with chicken and sage butter. To finish, sugar fiends are sure to be satisfied with the decadent tiramisu and colourful gelato served up by the scoop.

The restaurant takes a simple, hands-on approach that has seen a resurgence of late, both with home cooks, and the international dining scene. Award-winning Executive Chef and Co-owner, Carl Maunder, says the restaurant is all about enjoying honest, delicious food with friends and family.