Farina Bianco came along suddenly in a white flash and flourish of bold design armed with bold flavours and ambitious dishes steeped deep in Italian tradition. As soon as you step foot inside you will feel drawn to the warm and bright interiors. Choose from a first floor perch or the downstairs multilevel dining areas (wine bar as well). We chose the latter with a view of the wood burning pizza oven. After spending longer than we should have perusing the mouth watering menu we decided to truly test the merit of their kitchen by ordering the tripe soup followed by grilled sea bass. Now, it is truly a rare site to find tripe on a non-Polish fine dining menu as it is a tricky dish to prepare and a bit taboo. Our instincts paid off and we were served a perfectly balanced bowl of delicately textured perfection. The sea bass was equally good with an intricate and flavourful bed of fava bean, chanterelle and almonds topped with a soy sauce vinaigrette. We can’t wait to actually try their Italian specialties next time.