The simple fit-out comprises white brick walls, blonde-wood timber panelling, polished concrete floors and the occasional pop of greenery. A small display of firewood stacked under the bar is a nod to the imported Italian woodfired pizza oven that dominates the open kitchen.

“We brought [the pizza oven] to the front so the pizza makers are front and centre,” Kovacic says. “The traditional way of cooking in a woodfired oven, you’re constantly having to turn the pizza so it doesn’t burn on one side. Because the stone plate actually rotates, you just slide the pizza in and it rotates itself.”

The pizzas have a thin, light base, crisp edges and classic toppings such as quattro formaggiortolana and funghi. Gluten-free bases are available too, as is vegan cheese, salami and ham. Pastas include homemade potato gnocchi with slow-cooked beef-cheek ragu, and rigatoni with ricotta salata and Napoli sauce. For kids, there are mini pizzas and schnitzels.

Desserts lean toward the traditional, too. There’s ricotta cannoli, a traditional tiramisu, and vanilla panna cotta with berries and pistachio. Close out the night with a digestif, such as an Amaro Montenegro, limoncello or grappa.

68–70 Woodland Street, Strathmore
(03) 9374 3115

Tue to Thu 5pm–10pm
Fri & Sat 5pm–10.30pm
Sun 5pm–10pm