La Nostra Storia

Built around one honest plate at a time

Prime Plater opened its doors in August 2026 with a simple idea: cook Italian food the way it is cooked in Italian homes and trattorias — with patience, good ingredients and no shortcuts — and serve it in a room where people actually want to linger.

“Italian cooking is not about recipes. It is about attention.”

Most of us first fell for Italian food at someone’s kitchen table: a pot of sauce that had been bubbling since morning, bread torn by hand, pasta that tasted of egg and flour rather than a box. That feeling is what we set out to recreate. It is not complicated cooking — but it is cooking that cannot be hurried.

So we built the restaurant backwards, starting from the kitchen. We chose a menu small enough for a dedicated team to cook every dish from scratch, a wood-fired oven hot enough to bake a proper Neapolitan-style pizza in ninety seconds, and a pasta station where dough is mixed, rested and rolled every single morning.

Then we designed the dining room around conversation: warm light, generous tables, unfussy service and a pace that lets a long lunch become a long afternoon. Whether you come in for a quick bowl of cacio e pepe or a three-hour family dinner, we want it to feel like you were expected.

I nostri principi

Three promises we keep

Made fresh, every day

Pasta is rolled in the morning, sauces are built from whole ingredients and desserts are prepared each afternoon. When something sells out, it is gone until tomorrow — we will not cut corners to keep it on the menu.

Ingredients first

We import the Italian staples that cannot be substituted — aged parmesan, Carnaroli rice, durum semolina, extra virgin olive oil — and buy fresh vegetables, herbs, seafood and poultry daily from suppliers we know by name.

III

Hospitality without fuss

Good service should feel natural, not stiff. Our team knows the menu inside out, will happily adjust a dish for allergies or little appetites, and never rushes you out of your chair.

La Brigata

The people behind the pass

Our kitchen is a small, close team of cooks trained in classic Italian technique. Each morning starts the same way: a tasting of yesterday’s ragù, a check of the dough, and a quick talk through the day’s bookings so every cook knows exactly what is coming.

Front of house is led by people who love food as much as hospitality. Ask them which pasta suits your mood, how the risotto is made, or what to order for a table of eight — they will give you an honest answer.

“Good Italian food is not complicated. It is simply never rushed.”

— The Prime Plater kitchen

Gli Ingredienti

What goes into the pot

We are strict about a handful of ingredients and relaxed about nothing. Where a dish depends on an Italian product, we import it. Where freshness matters most, we buy it every morning.

From Italy

Fresh, every day

Herbs: basil, sage, rosemary, thyme
Seasonal vegetables & mushrooms
Prawns, squid & fish
Free-range eggs for our pasta
Chicken & grass-fed beef
Fior di latte & ricotta

Una Giornata

A day at Prime Plater

Behind every relaxed dinner is a long, carefully planned day. Here is roughly how ours runs.