Wood oven fired cheesy flat bread on our ever so light fluffy sour dough base. A perfect start to your Pizza Bar dinner.

We buy the best potatoes, and Lucio Italia takes his knife, and one by one, hand cuts the potatoes into golden slices of Italian disks; fried not once, but rested, and then fried again to create that cripsy skin, and delicate inside that this dish has etched its name into culinary commandments. (vegans - get smoked relish dipping sauce) Our most popular side dish.

Chicken Tenders coated with our own special blend of 15 spices marrinated in buttermilk, then gently fried to juicy perfection. Including two tasty dipping sauces. Great for kids, not spicy, just so tasty and yum.

We carefully craft the artichokes into a mash of freddy flavour, and then finish them off in a ceramic tomb, subjected to Beyonce, our 400 degree wood oven with melted parmesan. To complete the experience, the smashed artichoke is accompanied with a crispy sourgh dough wood fired flat bread carefully cut to scoop the moreish treasure. What could be better!

Our oh so cheesy arancini balls, coated in Japanese Panko bread crumbs, served on a bed of rich tomato relish, and topped with crispy fried leeks and sage.

Tumbled tenderzied fresh calamari, crispy, tasty, flash fried and layered on a bed of pea cos heart salad with buttermilk dressing. A great tasty light start to youn meal.

Our hand cut sweet potatoes lightly dusted in our secret blend of spices and cornflour to create that crunchy, yet fluffy jurassic chip. Lower carbs than a normal potato.. but just enough carbs to bring it home. Our Vegan option - smokey tomato relish, dish the aioli.

Hand cut house made polenta chips, crsipy on the outsidew and fluffy in the middle, smothered in a balsamic black vinegar reduction with a moresish gorganzola dipping sauce.

As authentic as it comes, Nonna Mirabile's secret meatball recipe oh so carefully handed to our chefs to produce wood fired mouth watering meatballs, worthy of a Papal blessing. Our meatballs contain Nonna love, and she busts our chefs to achieve perfection everytime. God bless her.

Delightful mouthfuls of crispy yet juicey popcorn prawns, and then lather them in our house made sriracha dip to take them to the next level.

Vegan cheese option available

Wood oven fired cheesy flat bread on our ever so light fluffy sour dough base. A perfect start to your Pizza Bar dinner.

Chicken Tenders coated with our own special blend of 15 spices marrinated in buttermilk, then gently fried to juicy perfection. Including two tasty dipping sauces. Great for kids, not spicy, just so tasty and yum.

We carefully craft the artichokes into a mash of freddy flavour, and then finish them off in a ceramic tomb, subjected to Beyonce, our 400 degree wood oven with melted parmesan. To complete the experience, the smashed artichoke is accompanied with a crispy sourgh dough wood fired flat bread carefully cut to scoop the moreish treasure. What could be better!

Our oh so cheesy arancini balls, coated in Japanese Panko bread crumbs, served on a bed of rich tomato relish, and topped with crispy fried leeks and sage.

Tumbled tenderzied fresh calamari, crispy, tasty, flash fried and layered on a bed of pea cos heart salad with buttermilk dressing. A great tasty light start to youn meal.

Our hand cut sweet potatoes lightly dusted in our secret blend of spices and cornflour to create that crunchy, yet fluffy jurassic chip. Lower carbs than a normal potato.. but just enough carbs to bring it home. Our Vegan option - smokey tomato relish, dish the aioli.

Hand cut house made polenta chips, crsipy on the outsidew and fluffy in the middle, smothered in a balsamic black vinegar reduction with a moresish gorganzola dipping sauce.

As authentic as it comes, Nonna Mirabile's secret meatball recipe oh so carefully handed to our chefs to produce wood fired mouth watering meatballs, worthy of a Papal blessing. Our meatballs contain Nonna love, and she busts our chefs to achieve perfection everytime. God bless her.

Delightful mouthfuls of crispy yet juicey popcorn prawns, and then lather them in our house made sriracha dip to take them to the next level.