Now Open: Eat Ozzo Is the New Pyrmont Sandwich Spot That's Dishing Out Doughy Neopolitan Delights
As you'll find out with a visit here, you can make all kinds of sandwiches with fermented Neopolitan bread.
In the ever-dynamic arms race to create Sydney's best sandwich, it's not easy to make a product that sticks out against so much delicious competition. But Chandni and Ankit, the wife-and-husband co-owners of Pyrmont's newly opened Eat Ozzo, have come up with something special. Ask any restauranter: the secret to sandwiches is the bread. So why opt for another crunchy cracked sourdough or doughy milk toast when you can have your sandwich in 48-hour fermented Neopolitan bread instead?
It all started with an aha moment on a trip to Italy, where the duo first bit into Neopolitan pizza bread. After months of research into breadmaking, the couple took a secondhand oven to Pyrmont's Pirrama Park to give away sandwiches for free in search of feedback. Once they decided they were onto something, they committed to the idea full time.
The Ozzo bread goes through a meticulous preparation process, with 48 hours of hot and cold fermentation to reduce the weight in the bread and improve its impact on gut health. Bread is baked fresh to order, and you'll find a multicultural mix of fillings to choose from.
The Porchetta Fiasco, for example, features marinated crispy pork belly, 'nduja, herb gremolata, spicy eggplant and braised greens. While the Bresaola Affair is packed with Korean wagyu bresaola, whipped ricotta, smoked eggplant, zucchini, bell peppers and rocket. All ingredients are sourced from local suppliers, including butter and cream from Pepe Saya, cheese from Marrickville's Vanella and Haberfield's Paesanella and pistachio butter from Gelato Messina. There's nothing fried on the menu, and artificial additives are also avoided.
You can opt for breakfast fillings before 11am, with bacon and egg, smashed avo and Persian feta among the options. And if the sandwiches look too sizeable to handle, go for a smaller Junior Ozzo instead, which can come with za'atar, Pepe Saya Butter, Messina hazlenut paste, forest berries and more. The menu features nods to tradition, too, with eight-inch folded pizzinos (inspired by Naples' famed street food pizza al portafoglio) available during the day, and 13-inch 'neo-Neopolitan' pizzas available after dark.
On the drinks front, you'll find Five Senses coffee, as well as cold drinks like strawberry matcha and virgin mojitos all day long. For a sweeter finish — get a slice of cake to round out your meal.
Find Eat Ozzo at Level G/80 Pyrmont Street, Pyrmont — open from 7am–7pm Sunday and Monday, and 7am–11pm Tuesday to Saturday. For more information, visit the venue's website.
