Handmade Pasta and Risotto at Plats
Pasta is the heart of our kitchen. From hand-shaped agnolotti to slow-stirred risotto, every dish is an exercise in patience and texture.
This is one of our most popular bowls: the Spinach and Ricotta Crown Ravioli. The unique shape holds a delicate filling, perfectly complemented by a charred tomato and miso sauce, toasted walnuts, and creamy goat's cheese.
A dish of pure comfort. This is our slow-cooked lamb and potato doppio agnolotti, a double-stuffed pasta bathed in a rich lamb jus. Dollops of goat’s cheese and blistered tomatoes cut through the richness.
Here, handmade corn and ricotta tortellini are the star. They are served on a bed of parsnip puree and finished with burnt scallion, a hint of chili butter, and pickled mustard for a beautiful interplay of sweet and smoky flavors.
The art of fresh pasta. Here you can see the delicate shapes of our doppio agnolotti and striped ravioli, all made by hand in our kitchen daily. This is the foundation of many of our signature dishes.
The art of a perfect risotto lies in patience. Our Spring Vegetable and Hazelnut Pesto Risotto is creamy and hearty, packed with seasonal vegetables and a rich, nutty pesto that invites you to slow down and savor each bite.
A true fan favorite, our Wild Mushroom and Truffle Risotto is pure indulgence. The creaminess comes from slowly coaxing the starch from Arborio rice, while earthy wild mushrooms and aromatic truffle create a deeply satisfying flavor.
For our vegetarian guests, this pan-seared gnocchi offers a unique twist. The soft potato dumplings are paired with a smoky eggplant kashk, fresh mint, sweet blistered cherry tomatoes, and salty feta cheese.
A taste of comfort as the weather gets cooler. This is our Beetroot Tortellini, filled with earthy beetroot and goat's cheese, served in a vibrant herb verdure sauce with toasted walnuts for crunch.
A simple yet satisfying classic. Our charred corn linguini aglio olio is tossed with sweet blistered tomatoes, a crunchy nut and seed crumble, feta, and crispy bacon for a perfect midweek comfort meal.
A full spread featuring our popular Spinach and Ricotta Crown Raviolo. It's a dish that's both visually stunning and deeply comforting, perfect alongside our other small plates and a drink.
About Handmade Pastas & Risottos
Pasta here is a study in texture and patience. Every piece of agnolotti and tortellini is shaped by hand in our kitchen, ensuring the dough holds a perfect al dente bite. We build our sauces through traditional emulsification, allowing the starches to marry with the butter and jus for a finish that is creamy without being heavy.
Our approach to pasta and risotto is defined by the rhythm of the kitchen. We don't rush the process because we know that the difference lies in the details.
The Art of the Dough
We make our pasta dough fresh daily. Whether it is the double-stuffed doppio agnolotti or our striped ravioli, the shape is intended to hold the filling and the sauce in balance. You will find that our pasta serves as a canvas for contrast—like the earthy beetroot tortellini paired with a bright verdure sauce and the crunch of toasted walnuts.
Risotto Done Right
Risotto demands time. Our Arborio rice is stirred patiently to coax out the natural starch, resulting in a creamy consistency that doesn't rely on excessive dairy. We keep our flavor profiles distinct, such as our wild mushroom and truffle risotto, which focuses on deep, savory notes, or our spring vegetable version that uses hazelnut pesto for a fresh, nutty finish.
Why Ingredients Matter
We source based on what creates the best contrast. It might be the salty bite of feta against blistered cherry tomatoes, or the silkiness of a parsnip puree beneath handmade tortellini. Each bowl is plated to be enjoyed slowly, as part of a meal where the conversation matters just as much as the food.
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