The nduja one nearly took the roof of my mouth off and I have thought about it every day since.
Tara M. · March 2026 · via google
Hours the dough proves
Oven floor temperature
Seconds per pizza
Kilometres to our flour mill
The nduja one nearly took the roof of my mouth off and I have thought about it every day since.
We bring the kids at 5.30 before it gets loud. They do half-size margheritas without being asked.
No bookings is the only frustrating thing, but the bar queue moves fast and they text you.
| Monday | Closed |
|---|---|
| Tuesday | 17:00–22:00 |
| Wednesday | 17:00–22:00 |
| Thursday | 17:00–22:30 |
| Friday | 12:00–23:00 |
| Saturday | 12:00–23:00 |
| Sunday | 12:00–21:00 |
The kitchen stops thirty minutes before close. Closed Mondays and every public holiday.
Only for groups of eight or more, Tuesday to Thursday. Everything else is walk-in: give your name at the bar and we will text you when a table is free. The average wait on a Friday is about twenty-five minutes.
No, and we would rather be honest about why. One oven, one floor, flour in the air all night — we cannot promise a safe pizza for coeliac guests. Both salads and the soft-serve are gluten free.
Yes. Takeaway slots open at 3pm each day on the order link and usually sell out by 6pm. Pizza in a box is a worse pizza — we say so, and people order it anyway.
Up to four cards per table, happily. Tap at the bar on your way out.
After 7pm on a weekend, yes. Before 6pm it is calm, which is when most families come.