You’ve seen Si Paradiso before. The laminex flooring? Just like what grandma had at her place. The washed aggregate concrete in the outdoor courtyard? Borrowed from the primary school pool party of your dreams. And how about the dining room’s style clash of framed art and indoor and outdoor furniture? Like all those Roman trattorias in Europe? Si Paradiso is a bit stained, it’s a bit chipped – everything has a little bit of texture. It isn’t perfect, and that’s deliberate, because it makes it all the more charming.
The eating and drinking is similarly cosmopolitan. The cellar is made up of lo-fi, natural-leaning wines from Italy and Western Australia. The cocktail list is big on Campari and reimagined Negronis, Americanos and other interwar classics. Tap beer is available with the state’s craft brewing community well represented.
And there are elegantly topped pizzas. The lightweight crust is golden, pliable, and made with dough developed by Ryan Chu of Chu Bakery. The tomato sauce is made with San Marzano tomatoes, and it’s topped with options such as salumi, confit garlic and good cheese.
The rest of the menu involves salads, grilled steak, sandwiches, pasta and high-quality fried seafood. And expect music and dancing – there’s a house jazz band. It’s part of creating an atmosphere owner Cale Mason noticed in Italy, where people head to a single place to eat, drink and dance: restaurants that feel a bit thrown together, that don’t quite make sense, but inspire a good time because of it.