Recipes
Recipes
Where Every Meal Becomes a Memory
From blistered pizza to slow-simmered ragù and chilled Italian sodas, we serve more than food — we serve the table around it.
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A slower way to make an ordinary dinner
Dough rested for two days, tomatoes crushed by hand in the morning, and a fire that never fully goes out from Tuesday to Sunday. Nothing here is quick, and after eleven years that is still the whole point of the place.
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Four short menus rather than one long one, each built around a way of cooking: the fryer, the pasta water, the oven, the grill.
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Starters & small plates
Something to share while the oven does its work — fried, cured or dressed a few minutes before it reaches you.
- Crispy calamari rings
- Spicy buffalo wings
- Burrata with peaches
- Garlic focaccia
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Pasta & noodles
Rolled in the morning, cooked to order, finished in the pan with a ladle of its own water.
- Alfredo fettuccine
- Spaghetti bolognese
- Prawn linguine
- Penne arrabbiata
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Pizza & flatbreads
Ninety seconds at 450 °C, which is exactly as long as it takes to blister the rim and keep the middle soft.
- Margherita
- Pepperoni
- Mushroom & taleggio
- Bianca with rosemary
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Mains & grills
The bigger plates, cooked over the same embers that heat the oven once the pizzas are done.
- Grilled ribeye steak
- Lemon butter salmon
- Herb-roasted chicken
- Lamb chops with mint
Tiramisù
$9.00
Espresso-soaked savoiardi, mascarpone whipped with egg yolk and sugar, a heavy dusting of bitter cocoa.
Order nowSpaghetti carbonara
$18.00
Guanciale rendered slowly, pecorino and egg off the heat, black pepper cracked over the top. No cream, ever.
Order nowPepperoni pizza
$16.00
Cup-and-char pepperoni that curls into little bowls of paprika oil, fior di latte, a pinch of oregano.
Order nowMargherita pizza
$14.00
San Marzano tomatoes, mozzarella torn by hand, basil added as it leaves the oven so it wilts rather than burns.
Order nowIced coffee
$5.00
A double shot poured over ice, lightly sweetened, finished with cold milk if you want it.
Order nowFresh lemonade
$6.00
Amalfi lemons squeezed to order, still water, a little sugar and a sprig of mint bruised against the glass.
Order nowTestimonial
Guests write to us more often than we expected. These three said the thing we most hoped someone would say.
“We booked for six and stayed four hours. Nobody rushed us, the wine kept being the right wine, and the bill at the end was fair.”
“I have eaten a great many margheritas. This one has a rim that actually tastes of bread, which is rarer than it ought to be.”
“They put our daughter’s birthday candle into a scoop of gelato without being asked. We have been back nine times since that evening.”
FAQ
Frequently asked questions
Bookings, allergies, opening hours — the things people ask before they come, answered once.
Do I need to book a table?
Walk-ins are always welcome, but weekends and the 7 to 9 pm stretch fill up. Booking a day ahead saves you standing at the bar.
What are your opening hours?
Every day, 10 am to 11 pm, weekends and public holidays included. The kitchen takes its last order at 10.30 pm.
Are there vegetarian and vegan dishes?
Yes — around a third of the card, and the pizza dough contains no animal products. Tell us about allergies when you book and we will flag the plates.
Do you deliver?
Within three kilometres, every evening from 6 pm. Pizza travels badly past twenty minutes, so we would rather keep the radius small.
Can I book online?
Call or write and someone answers the same day. We have kept the phone deliberately: it is faster than a form for anything unusual.
Is there a table for a large group?
The back room seats sixteen around one table. It books out weeks ahead in December and is usually free otherwise.
Can I host a private party here?
Birthdays, gatherings, small company dinners: we set a fixed menu with you beforehand and keep the room for the evening.
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What came out of the oven this week, posted before it went to a table.