Tipica

Time Out (Sydney) - - FOOD & DRINK - JK

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.

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