At SiSCo, you’ll find that the flavours are every bit as big as the welcome. All the usual menu favourites are here - including pizzas that fly out of the oven - as well as a specials board that changes weekly to showcase the very best of the season’s fresh produce.
Zero95 Pizza Bar provides a little taste of Naples. Zero95’s mouthwatering pizzas have been transporting customers to southern Italy through the taste of traditional neapolitan pizza and pasta for more than a year now. The Dromana store is the sister of its flagship Doncaster East venue, which was awarded the title of the World’s Best Pizza in 2016. There is no stopping Zero95 now as it takes over the Mornington Peninsula one pizza at a time. Home-style Italian cooking is head chef and co-owner Daniel Mastramico’s forte, and it’s reflected in the menu through his modern take on traditional rustic dishes. Coowners Anthony Biviano and Jim Mavrogiannis, alongside general manager and co-owner Domenic Butera, deliver an authentic slice of southern Italian cuisine. The 450C red gum wood-fired pizza oven along with the San Marzano tomatoes flown in from Naples and used to make the traditional neapolitan sauce have the pizzas bursting with flavour. ZERO95 PIZZA BAR Opening hours: daily noon-late A: 199-201 Point Nepean Rd, Dromana T: 5981 9186 www.zero95.com.au
SiSCo is GF-friendly, fully licensed and BYO (wine only) and good value. Everyone’s welcome, so bring your friends and bring your family. It’s open Wednesday to Sunday from 5pm for take-away (pick-up only) and from 5.30pm for dine-in - and reservations are recommended. SISCO PIZZA RESTAURANT A: 2113 Point Nepean Road, Rye T: 5985 3967 www.siscopizza.com.au
Woodfire Pizza Co are handcrafting thin-crust artisan pizzas in their wood-fired oven. This is no conveyor belt production line. Each pizza is given individual attention in the oven to ensure they are ‘Bellissimo’. There’s an impressive list of 23 gourmet pizzas as well as five traditional options — and you can build your own if that tickles your tastebuds. “The key is managing the temperatures in the wood-fired oven,” said owner Stuart, “and also having the ability to monitor each pizza that’s in the oven. We are able to cook several at a time but you have to keep an eye on each one — less than 30 seconds can change it all.” It’s an art and he’s got it down pat. Sure it can be slower than other methods, but the unique process draws customers from all over the Peninsula and Bayside. After taking over as head pizzaiolo and owner three months ago, Stuart says the 24-seat restaurant has weekly specials that are ideal for those regular date nights or family outings. The licensed venue is open from 5.30pm and offers wine, pre mixed spirits and beer all at affordable prices. There’s plenty of parking and home delivery is available. WOODFIRE PIZZA CO A: 2/209 Mornington-Tyabb Rd, Mornington T: 5975 4359 www.woodfirepizzaco.com.au
Shane Mahon, Tammy Gunn and Lana Whybrow are hard at work in the kitchen.
“I would never win an award for not loving pizza!” — Dwayne ‘The Rock’ Johnson What is it about pizza that consumes us with such addictive zeal? We can eat cold pizza for breakfast, share a pizza for lunch with a friend and order 30 pizzas for a work party — all in the same day. And the simplest, yet most prolific, arguably the most satisfying is the humble margherita. Dough. Tomato. Cheese. Basil. Salt. Oil. The variations are infinite. San Marzano vs cherry tomatoes vs napoli sauce. Fior di latte vs buffalo mozzarella vs bocconcini. Whole leaf vs chopped basil. Rock salt before cooking vs after cooking. And on and on! Who’s right? Who’s wrong? Honestly, we think our pizzas are amazing! Come try one or all of our glorious pizzas at The Deck est 2013. Garlic, margherita, meatlovers, pumpkin, capricciosa or mexicana. Viva la pizza! THE DECK A: 2-4 Davey St, Frankston T: 9783 1003 www.thedeckbar.net.au
