Joel Valvasori-Pereza might have named the family’s osteria after grandmother Luigia, yet much about Lulu La Delizia reflects his own tastes. The portraits in this dark, squeezy den are painted by his hand; the soulful blues you’ll bop to are of his choosing, as is the restaurant’s big-hitting brand of cucina Italiana. With Valvasori-Pereza now spearheading the slick, self-assured service, the kitchen’s output is handled by head chef James Higgs. A key part of his remit is consistency: see plush meatballs, grappa-spiked tiramisù and other signatures. Equally crucial is creativity and being able to reinterpret Northern Italian traditions for the free-wheeling chef’s menu. For many, this procession of delights – chopped raw striploin and smoked tomato, for example, or pasta specials, such as pappardelle saucy with pork and fennel sausage, sage and radicchio ragù – is the essence of Lulu’s, as is a powerhouse cellar built along similar Australian-Italian lines. The new cantina, meanwhile, offers additional opportunities to get your fix.
Price Guide
$$
Bookings
Recommended
Wheelchair Access
Yes
Opening Hours
Lunch Thu-Fri; Dinner Tue-Sat
The Gourmet Traveller Team
