Pasta by hand, produce in season

Noi cooks à la carte at lunch and dinner: handmade pasta, produce that follows the season, and plates meant to be put in the middle and shared. Menus change without notice, so what is on the card depends on the week the kitchen is having.

Larger tables take a banquet instead, at two levels: Classic and Premium. They are $69 and $85 a head respectively, and both are laid out for sharing. For what is on today, ring the restaurant or ask when you book.