Melt

In the Dining Room

A flickering fireplace radiates warm sensuality in the spacious dining room, where a soaring ceiling is adorned with lamps that mimic huge, glowing cannelloni.

With the Chef

An affinity for a particular cuisine may come through family heritage. Or, in the case of Executive Chef Christopher Heath – also the Corporate Chef of Paxos Restaurants – the food simply speaks to the heart. “I got my first professional job in an Italian restaurant when I was nineteen, and I knew that this was what I wanted to cook – although I was trained at a French school,” he says. “I love the simplicity of Italian food. It’s all about the ingredients. If they’re good, they don’t need a lot of fussing.” Natural flavors shine on a menu that puts a fresh, modern spin on classic tastes of Italy.

In the Recipe

“Angello” may not conjure an immediate vision, but one whiff of this aromatic house specialty – scented with rosemary and garlic – paints a picture of succulent rack of lamb from across the room. Heads will turn in its fragrant wake when this plate is delivered to your table. The dish gets a smoky intensity from the grilled eggplant and tomato reduction that frame the beautifully marbled and perfectly roasted Australian lamb. Order it medium-rare for optimal flavor and texture – and don’t be shy about nibbling the juicy meat right off the bone: Eating with your fingers is encouraged.