This warm and welcoming restaurant was designed for the locals – several have regular weekly bookings. Chef Damian Sandercock uses the wood-fired oven not only for his crisp, thin-based, Roman-style pizza, but also for oven-baked dishes like spinach and ricotta balls and even to toast the bread that might go into his Tuscan tomato and bread panzanella salad. In winter there is a Sunday roast; in summer, a Sunday salad. There are always daily specials – perhaps scallops wrapped in pancetta – and the antipasto selection includes plenty of regional produce. Popular pizza toppings include pork and fennel sausage with cherry tomatoes, parmesan and oregano, and the bianco pizza has a base of caramelised onion topped with potatoes, pancetta, sage and assiago cheese. There’s a rear courtyard with pavement dining in summer.
62 Piper St; (03) 5422 7400; open Sun for lunch and Thurs–Mon for dinner