The story of our wood-fired oven
Built by hand in our first year, it now bakes around four hundred pizzas on a busy Saturday night.
Our menu changes every six weeks, built around vegetables, meat and cheese from 12 farms less than an hour away.
Seasonal buffets and sharing platters delivered to offices, weddings and parties, priced per guest.
A glass chosen by our sommelier for each course, from small family vineyards.
Order online and collect your favourite dishes in fifteen minutes.
Choose a time, tell us the occasion and we prepare the rest.
Pick a date and time that suits you online.
Birthday, date night or business dinner, we prepare accordingly.
Sit back while our team takes care of everything.
Order your favourite dishes for pickup next time.
Candlelit tables, the terrace in summer and the moments our guests remember.
Built by hand in our first year, it now bakes around four hundred pizzas on a busy Saturday night.
Our sommelier picks five bottles under $30, from a crisp Albarino to a chilled light red.
A 36-hour process, a starter we have kept alive for nine years and the 5 am shift that bakes every loaf.
Everything you need to know before you start.
Booking is recommended, especially at weekends. We keep a few tables for walk-ins.
Groups of up to forty can book our private dining room. Call us to plan the menu.
Yes. Allergens are listed on every menu and the kitchen will adapt dishes for you.
Yes, gift cards are available online and at the restaurant.
Yes, we deliver within five kilometres, and pickup is available every day.
Always. We have high chairs and a children's menu.
Get updates, reply and keep track from anywhere, with reminders on your phone.
New menus, cooking class dates and wine evenings, once a month.
A few tables are still free this week. Book yours in seconds.