Profiled by de Groots MediaWhat a shame more pizzerias aren’t like this one! Admittedly it doesn’t look like much with its over-colourful walls decorated with kid’s art (cute, but if you’re not a parent it’s enough to make you stay home and order Dominoes). Yet a quick perusal of the menu will have you doubting your doubts, as it explains that the oven is fired with aged redwood and yellowbox timber, and that cheeseless pizzas and calzones are available upon request. Even more exciting is the news that Australian Pizza Kitchen brews its own alcoholic ginger beer, available on tap along with a range of other beers, wines, cocktails and spirits. My interest has now officially been piqued.
The menu exceeds expectations with a long list of entrees, pastas, salads and standard meals. It doesn’t stick to Italian cuisine, touring abroad in dishes like the Thai Chilli Crust – a pizza base with peanut and coconut sauce, topped with chilli and cheese and served with lime wedges. The pizzas come in only one size, about 25cm in diameter. But they are covered in everything from marinated lamb with yoghurt, Cajun-spiced scallops, smoked salmon with brie, to oysters Kilpatrick. They’ll even let you go half and half if you’re eating in. The food has me convinced, now all they need is a makeover and this pizzeria is set to go places.
Sarah Theeboom, March 2007
