Hailing from Salerno in southern Italy, Chef Ivano La Placa uses Australian-grown organic wheat to produce thin, crisp-crusted pizzas from a wood-fire oven, as well as popular classic Italian dishes.
This busy family friendly restaurant has a happy buzz and simple, practical decor, with terrazzo floors, basic wooden tables and long banquettes or bentwood chairs for seating. There’s an outdoor terrace that can be opened in warmer weather or protected from the elements with clear plastic blinds.
You could start with an entree of calamari fritti, which is presented as tender, succulent, meaty chunks of calamari tubes rather than rings and is delicious with just a squeeze of lemon. Lasagne is a many-layered creation of pasta and bechamel sauce, topped with a full-flavoured beef ragu. This is a generous serve, large enough to be shared. There are 18 pizzas to choose from, or you can make up your own combination. There is also a selection of vegan options.
PSST! If you prefer to have your pizza at home, the restaurant delivers to local suburbs.