In many globe-trotting restaurants, the menu is a multi-page monster. Here, it is a succinct page of carefully designed dishes that boast one careful ingredient: simplicity. Italian chef, Barbara Ianne has been cooking the cuisine of her homeland for 20 years and is passionate about quality ingredients and simple flavours. La Finestra sources fresh seafood and produce from Brisbane-based farmers markets and the pasta is made by CJ’s Pasta in West End, while parmesan and romano cheeses and extra-virgin olive oil are imported directly from Italy.

Showcasing Barbara’s heritage and passion for good food, the Fettuccine Alla Bolognese is a traditional Bolognese recipe courtesy of Barbara’s nonna, while the Spaghetti Alle Vongole is very popular in Southern Italy, served with clams and a white wine sauce. Travelling further through the menu, the fish of the day – the Filetto Di Pesce Del Giorno – is a dish that celebrates the delicate flavours of the fish, cooked with simple fresh ingredients.

A black-and-white illustration of tomatoes weaving through a billowing vine takes pride of place in the dining room, where low lighting casts a dim and ambient glow over the space. The restaurant opens out to a quiet suburban street in Camp Hill, with rustic wooden tables set with wine glasses ready to be filled with drops of Italian and local wine. Run by the same folk as Mons Ban Sabai, Green Papaya and Pawpaw, La Finestra is sure to tickle the fancy of dedicated diners and newcomers.

La Finestra
12 Martha Street, Camp Hill
Ph: 07 3398 6966
Open: Tuesday to Sunday 5:00 pm to late