Dining with Pavoni: John Rozentals reviews Sotto Sopra

By John Rozentals
Updated January 3 2018 - 9:47am, first published 9:20am
For your sweet tooth … a mango tart straight out of Sotto Sopra’s wood-fired oven.
For your sweet tooth … a mango tart straight out of Sotto Sopra’s wood-fired oven.

My palate had been aflutter ever since I found out that a Newport, Sydney, restaurant I was going to be dining at was the creation of Alessandro Pavoni, the head chef at Mosman’s Ormeggio.

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