With a background that bounces from Head Chef at Tetsuya’s, through gigs at Mary’s and ester, then on to the remarkable LP’s Quality Meats, Chef Luke Powell knows his way around most cuisines. With a finely honed focus on excellence in simplicity, it comes as no surprise to now find him turning his hand to pizza.
Bella Brutta is bright, open and welcoming, with a cool bar, exposed brick, and a pizza oven with a centre stage-type feel to it.
Pizza is the focus, but the antipasti and vegetable dishes stand shoulder to shoulder with the main event. The white asparagus with ajo blanco and green almond is impressive on all fronts. The surprise hit of the meal arrives with the first pizza, topped with cavolo nero, parmesan, garlic, fior di latte and chilli. Meat is absent, but flavour and umami are everywhere. The pepperoni pizza is simple and classic, the spicy meat teaming up with tomato sauce, fior di latte, parmesan and fennel seed for a delightful result.
PSST! Like anchovies? The marinara pizza can be customised by adding your choice of four high-end brands.