It's 6.15pm on a Saturday and like most restaurants around Sydney at this time, Napoli in Bocca is fairly desserted. "Perfect", we think as we approach the maitre'd.
"Do you have a booking?" we're asked.
"Err... no."
"One moment please" he says as he scans his reservations book. "Hmmm... I can give you one-and-a-half hour only. Is that ok?" he proposes.
Holy mackerel. (Or should that be
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