The menu
The board.
Two halves. The classics we were trained on, and the Molten specials we can't stop inventing. Every one goes into a 450 degree oven on 72-hour dough.
Build your own
Half one
Classics.
The ones we learned in Naples and still obsess over. Short ingredient lists, nowhere to hide.
Classic 01
Margherita
Tomato · Fior di latte · Basil
The pizza every pizzaiolo is judged on, so we judge ourselves on it too. Simple, stretchy, blistered.
Classic 02
Marinara
Tomato · No cheese
No cheese, all confidence. The oldest trick in the book and still one of the best. Ask us what goes on it.
Classic 03
Diavola
Tomato · Fior di latte · Hot salami
The one that brings the heat. Hot salami crisps at the edges in the oven, which is exactly the point.
And friends.
There are more classics on the board in the shop. Ring us and we'll read you the lot, slowly, with feeling.
Half two
Molten specials.
Rotating chef's pizzas. They change when the brothers get a new idea, which is often. We don't print them here because they'd be out of date by Friday.
- 1Ring the shop
- 2Ask what's in the oven this week
- 3Order it before someone else does
Everyone gets a slice
Vegan? Gluten-shy? Pull up a stool.
Vegan cheese
Swap the fior di latte for vegan cheese on any pizza that suits it. Still melts, still stretches, still goes molten.
Gluten-friendly bases
Ask for a gluten-friendly base when you order. If you're coeliac, tell us when you ring and we'll talk you through it.
Pick up in about twenty minutes.
Order by phone, walk down Sydney Road, collect a hot red box. Or build one on the home page and send it through as an enquiry.