About Us


Team Fabbrica has a flair for creating dishes that marry tradition & innovation, and at the helm is executive chef Matteo Boifava. Born in Cremona, Italy, he honed his culinary chops in kitchens around the world, including London’s 3-Michelin-starred The Fat Duck.

Our wood-fired oven features brick walls and a domed roof that allows even circulation of heat and moisture. The result? Pizzas that are crisp and crusty around the edges, yet tender to the bite, with smoky, caramelised toppings. We believe in using the best ingredients – fresh herbs from our rooftop garden, and imported ‘00’ flour, San Marzano tomatoes, fior di latte and bufala mozzarella.


We make our pasta, ravioli and gnocchi from scratch – not only do they look and taste great, they also better soak up our delicious sauces. We take our pasta very seriously, and we’ve experimented countless times to achieve the perfect balance of seasonings, fillings and creative combinations. Like all fine trattorias, we serve our pasta al dente (firm to the bite).


End your meal on a sweet note with our selection of homemade Italian desserts, including tiramisu, cioccolato and freshly baked biscotti. We source our fresh roasted coffee from a local micro roaster, and also serve artisanal gelato that is made weekly.



Complement your meal with our bespoke cocktails, artisanal ciders & craft beers, all selected to match the flavours at our Italian table.Whet your appetite with a spritzy aperitif, sip on Chef Boifava’s special Pazzi Mari – his rendition on the classic Bloody Mary & Caprese salad – with your main & linger over a luxurious nightcap.

Our wine list features bottled vinos from around the world and all are sommelier-certified to match our dishes. We have also eight wines available by the glass, dispensed from a state-of-the-art Enomatic machine for promised freshness.