Mussels, prawns, barramundi and calamari gave the pasta its seafood depth, cooked with garlic and white wine for fragrance. The napoli sauce tied it together with a tomato base, coating the spaghetti cooked al dente. Flavours were fine but for a tomato‑based pasta the portion didn’t justify the price, leaving the value underwhelming 》A$43

📍The Spaghetti House
Little Stanley St &, Grey St, South Brisbane QLD 4101, Australia