Dinner started strong with a familiar welcome - warm, fluffy focaccia served with olive oil and balsamic vinegar. A simple ritual that sets the tone - comforting and promising. Then came the Polpo e Fagioli, a charred Fremantle octopus leg nestled on a bed of Tuscan cannellini bean stew. The octopus had that perfect smokiness and bite, beautifully balanced by the tang of pickled red onions and sweet piquillo peppers.

The Risotto Pizzaiola was full of character—tomatoey, creamy, with a mellow burrata richness and pops of briny caper textures. It tasted like Naples and Milan had come together on a date.

My favourite dish was, without a doubt, the Gigli al Pesto Toscano. The flower-shaped pasta was cooked beautifully. It was al dente with a nice bounce and generously coated in a pesto sauce that, at first glance, looked almost too green. But one bite in, and I was sold. The pesto was incredibly smooth and flavourful, with a lovely richness that lingered. You could taste the nuttiness of pine nuts and walnuts layered beneath the herbaceous kick.

Chef Davide later shared the secret was the use of Tuscan cabbage (kale) in the sauce. That earthy, slightly peppery undertone gave the sauce depth and balance, without overwhelming the dish. It was bold, elegant and comforting all at once. This one alone is worth returning for.

The Ravioli di Granchio came swimming in a sunshine-yellow saffron cream sauce. Stuffed with sweet crab and bits of prawn and zucchini, it felt indulgent yet bright. A glass of crisp white wine is essential.

For mains, the Branzino was a lovely surprise. Delicate sea bass baked with tomatoes, olives, and “latte” potatoes. It was rustic, hearty and comforting.

We ended with a whimsical dessert called Strawberry Planet. A swirl of crisp meringue, ruby-red compressed strawberries, and a lovely raspberry sorbet. Light, crunchy, cold and creamy.

Coming back to Prego felt a bit like flipping through an old photo album - some new pages, some old favourites, and a warmth that reminded us why we used to come so often. Chef Davide’s refreshed menu has breathed new life into this beloved classic. I’ll definitely be back to explore more of the new menu especially the house-made pastas and wood-fired pizzas. There’s still plenty waiting to be discovered.