Tipica

YOU’D THINK THAT Bondi is more than accounted for on the pizza front, so when Tipica opened in place of an underused Mexican restaurant on Hall Street, we were curious to see if it were necessary. Luckily, it earns a place thanks to an awesome woodfired product. The pizza here is Tuscan style, and the dough is rested for 48 hours, resulting in a crusty, fragrant bready base. The menu is divided into three parts – Tipica (original, left-of-centre numbers), traditional (self-explanatory) and vegan (plant-based eaters in Bondi, rejoice). The less traditional styles are the most successful. The Bologna involves folds of buttery, soft mortadella, contrasted with a crunch of a scattered pistachios. The Pumpkin uses roasted creamy gourds as a base and tops it with sweet, just-caramelised chunks of onion, smoky scamorza cheese and paperthin slices of pancetta. Shame about the relentless techno soundtrack: it’s hard to relax here. The issue can be avoided by grabbing a pizza to take away – perhaps the best way to do

Tipica.