Wood-Fired Neapolitan Menus
Crafted with 30 years
of uncompromising mastery. — Neapolitan wood-fired pizza menus for Sydney events
Every pizza begins with dough that has rested and fermented for 48 hours, San Marzano tomatoes hand-crushed the morning of your event, and premium fior di latte sourced from producers who share our refusal to compromise. This is not catering. This is craft.
Vegetarian options
Gluten-free available
Vegan options
Low-allergen by default
48h
Long-fermented dough — the foundation of every pizza we fire.
1995
The year our Master Chef first shaped dough over a Neapolitan wood flame.
0
Shortcuts. Zero compromises on ingredients, sourcing, or technique.
To Start
The beginning
of something unforgettable.
Before the first pizza emerges from the oven, we set the tone. Our starters are made from the same long-fermented dough — simple, honest, and impossible to put down.
Starter
Aglio
Roasted garlic & fior di latte mozzarella
Our wood-fired dough at its purest. Roasted garlic melts into the base as it blisters in the oven, while ribbons of fior di latte soften and stretch into every bite. Deceptively simple. Completely addictive.
Starter
Marinara
San Marzano tomato, garlic, oregano, extra virgin olive oil
The oldest pizza in Naples. No cheese — just the sweetness of San Marzano tomatoes, raw garlic slivers, dried Sicilian oregano, and a generous pour of cold-pressed EVOO on a crust that smells of the wood fire. A lesson in restraint, and in how much flavour needs nothing added.
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Starter
Bruschetta
Wood-fired pizza bread with tomato, garlic, red onion, dry oregano
Our pizza dough baked in the wood oven until it puffs and chars at the edges, then piled high with vine-ripe tomatoes, sharp red onion, and fragrant oregano. The crunch as you bite through — that's the sound of craft.
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Classic Pizza Menu
The canon. Perfected
over three decades.
These are the pizzas that have made guests stop mid-conversation and reach for a second slice before the first is finished. Neapolitan recipes, executed without compromise. Every single time.
Red Base
Classic · Red
Margherita
San Marzano tomato, fior di latte, fresh basil
The benchmark against which all pizzas are judged. Our San Marzano base is bright and acidic; the fior di latte pools and browns at the edges; the basil goes in after the oven to preserve every molecule of fragrance. If you only taste one pizza, taste this one.
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Classic · Red
Diavola
San Marzano tomato, fior di latte, hot salami, black Ligurian olives
For those who want fire on fire. House hot salami crisps and curls at the edges of the oven until it releases its fat into the tomato base below. Black Ligurian olives add a briny, fruity depth that turns heat into something more nuanced. The crowd favourite. Every time.
Classic · Red
Funghi e Salsiccia
San Marzano tomato, fior di latte, mushrooms, Italian sausage
Earth and salt. Fresh mushrooms soften and intensify in the heat of the wood oven while crumbled Italian pork sausage seasons every corner of the pie. Rich. Filling. Deeply satisfying — the kind of slice that needs a moment of quiet after eating it.
Classic · Red
Vegetariana
Fior di latte, zucchini, eggplant, cherry tomato, basil, EVOO
Our vegetarian is not a compromise — it is a celebration. Thinly sliced zucchini and eggplant roast in the oven until jammy and sweet. Halved cherry tomatoes burst against the cheese. A final drizzle of cold-pressed EVOO after the oven ties it into something genuinely beautiful.
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White Base
Classic · White
Patate e Olive
Fior di latte, potatoes, rosemary, olives, EVOO
A Roman soul in a Neapolitan crust. Thinly shaved potatoes go golden and crisp at their edges while staying tender at heart. Rosemary perfumes the whole oven. Olives add their bitter, oily punctuation. A white pizza that surprises every person who tries it for the first time.
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Classic · White
Patate e Salsiccia
Fior di latte, rosemary, potatoes, Italian pork sausage, EVOO
Everything you love about a Sunday roast, on a wood-fired crust. Waxy potato slices and coarsely ground Italian sausage share the oven, their fats combining under a blanket of melting mozzarella, with rosemary smoke threading through every mouthful.
Classic · White
Carne
Fior di latte, mild salami, ham, Italian sausage
The meat-lover's centrepiece. Three expressions of Italian charcuterie — mild salami, carved ham, crumbled sausage — layered over a white base so the cheese becomes the canvas for each distinct flavour. Bold. Generous. Uncompromising.
Chef's Gourmet Selection
Gourmet Pizza Menu
Where tradition
meets artistry.
Our Master Chef's finest expressions. Premium, seasonal ingredients — black truffle, burrata, saffron, 'nduja, prosciutto crudo — layered with the same Neapolitan technique that has guided every pizza since 1995. These are the pizzas your guests will still be talking about months later.
Red Base
Gourmet · Red
Spicy Calabria
Tomato, mozzarella, 'Nduja sausage, red onions, fresh basil, EVOO
'Nduja — the fiercely spiced Calabrian sausage — melts into the tomato base as it hits the oven, turning the whole pizza a deep, burnished orange. Sweet red onions temper the heat. Fresh basil arrives at the table still fragrant. An experience that starts gentle and builds.
Gourmet · Red
Truffle & Porcini Delight
Tomato, mozzarella, porcini mushrooms, black truffle, parmesan drizzle
Porcini — the king of Italian mushrooms — arrived dried, rehydrated, and intensely concentrated. Black truffle shavings finish on top of the oven-heat, releasing their irreplaceable, earthy perfume. A parmesan drizzle adds the salt that makes every other ingredient sing.
Gourmet · Red
Mediterranean Garden
Tomato, mozzarella, sun-dried tomatoes, Kalamata olives, capers, oregano, goat cheese
A collision of the Mediterranean's most intense flavours: sun-dried tomatoes with their concentrated sweetness, Kalamata olives with their sharp brine, salt-packed capers, and crumbled goat cheese that softens to a tangy cream over the oven's heat. Bold, briny, brilliant.
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Gourmet · Red
Sea Breeze
Tomato, mozzarella, shrimp, garlic, fresh cherry tomatoes, parsley, chili flakes
The flavours of the Amalfi coast on a wood-fired base. Prawns curl and turn pink in the oven, kissed by garlic oil that pools in every hollow of the crust. Cherry tomatoes burst to provide tiny pockets of sweetness. Parsley and chili finish it with freshness and warmth.
Gourmet · Red
Burrata Bliss
Tomato, mozzarella, burrata cheese, cherry tomatoes, basil, balsamic reduction
A showstopper. The burrata is placed on the pizza as it comes out of the oven — it melts at the edges while the centre stays cool, rich, and impossibly creamy. Balsamic reduction traces dark, sweet lines across the top. Guests will photograph this before they eat it.
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White Base
Gourmet · White
Pear & Gorgonzola Elegance
Mozzarella, gorgonzola, thinly sliced pears, walnuts, honey drizzle
Sweet meets fierce. Ripe pears are sliced paper-thin so they almost dissolve into the heat, playing against Gorgonzola's bold, creamy funk. Toasted walnuts add crunch and bitterness. A honey drizzle at the table brings the whole thing into harmony. Unforgettable.
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Gourmet · White
Black Truffle Indulgence
Mozzarella, ricotta, black truffle cream, truffle oil, parmesan shavings
The most luxurious pizza on our menu. A truffle cream base beneath billows of ricotta and melted mozzarella — then parmesan shavings and a final pour of aged truffle oil after the oven. Close your eyes and you are in a Michelin-starred restaurant in Turin.
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Gourmet · White
Prosciutto & Fig Delight
Mozzarella, fresh figs, prosciutto crudo, goat cheese, arugula, balsamic glaze
A study in contrast: salty prosciutto crudo and sweet fresh figs on a white mozzarella base. Goat cheese adds tang. Wild rocket (added cold, so it retains its pepper) provides the bitter counterpoint. The balsamic glaze does the rest. Elegant. Guests never forget it.
Gourmet · White
Saffron Gold
Mozzarella, saffron-infused cream, zucchini flowers, burrata, lemon zest
The rarest of our creations. A saffron cream base — golden, aromatic — topped with whole zucchini flowers that wilt beautifully in the oven's heat. Burrata placed warm off the stone. Lemon zest microplaned tableside adds a final burst of brightness. Pure theatre.
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Gourmet · White
Mushroom & Taleggio Symphony
Mozzarella, mixed wild mushrooms, taleggio cheese, thyme, garlic confit
A forest in autumn, on a crust. Wild mushrooms — chanterelle, shiitake, oyster — are roasted before they go on, concentrating their flavour to an almost meaty intensity. Taleggio melts washily across the top. Slow-cooked garlic confit adds sweetness where you least expect it.
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Custom Menu
Your event.
Your selection.
Every gathering is different — and the menu should reflect that. Our Custom Pizza Menu lets you build a perfectly curated selection from across our Classic and Gourmet offerings, tailored to your guests, your event, and your instincts.
Choose 6 pizzas — 3 red base, 3 white base — and we handle the rest. A balanced, considered selection that ensures every guest finds something they'll remember.
3
Red Base
Pizzas
Pizzas
3
White Base
Pizzas
Pizzas
Popular custom combinations
Margherita
Black Truffle Indulgence
Diavola
Pear & Gorgonzola Elegance
Burrata Bliss
Prosciutto & Fig Delight
Have something specific in mind? Our Master Chef is happy to discuss bespoke options — a family recipe, a regional classic, a dietary requirement that needs special attention. Nothing surprises us.
Discuss your custom menuPizza Dolce
The sweetest end
to a perfect evening.
Our dessert pizzas are made from the same long-fermented dough — finished with the finest Italian sweet bases. A final moment of indulgence that sends your guests home with a smile.
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Nutella
Nutella base, fresh strawberries, icing sugar
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Gianduia
Gianduia chocolate base, thinly sliced pears
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Bueno
Bueno cream base, chopped hazelnuts
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Pistacchio
Pistachio cream base, strawberries & raspberries
Italian Add-ons
Beyond the pizza.
Still unforgettable.
Traditional Italian dishes made from scratch to complement your pizza selection. Each one is a standalone celebration of Italian culinary heritage.
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Traditional Lasagna
Slow-cooked beef ragù, mozzarella, aged parmesan, and a hand-made béchamel — layered and baked until the top is golden and the inside sets into something you could eat with a spoon. A Sunday Italian grandmother's recipe. Entirely homemade.
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Arancini
Saffron-scented risotto rice rolled around a heart of Bolognese ragù and mozzarella, then crumbed and fried to a crackling shell. Break one open: the mozzarella stretches, the ragù steams. Sicily at its most generous.
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Crocchè Patate & Mozzarella
Crispy potato croquettes with a smoked mozzarella centre. The outside shatters; the inside gives. A Neapolitan street food staple — we've been making these since the beginning and they disappear faster than anything else on the table.
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Insalata di Rucola
Wild rocket, ripe pears, shaved parmesan, toasted walnuts, and a sharp Italian dressing of red wine vinegar, Dijon, and cold-pressed EVOO. The salad that resets the palate between courses — bright, bitter, and completely alive.
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Insalata Caprese
The simplest things, done properly. Thick-sliced buffalo mozzarella and vine-ripe tomatoes, alternated and fanned on the plate. Fresh basil leaves pulled by hand. Cold-pressed EVOO poured with generosity. Nothing more. Nothing less.
Ready to Book
This menu deserves
your event.
Get in touch and we'll build a custom menu selection for your guest list, your dietary requirements, and your vision of a perfect event. You'll hear back within 24 hours.