Overview
Shlomi Palensya has been mastering dough throughout his career. Formerly the Executive Pastry Chef at the Ritz-Carlton in Israel and Sydney's Park Hyatt, Palensya has now turned his attention towards a different kind of dough — with his first solo venture, Ta Ta Ta Pizza opening in Bondi.
Located in the backstreets of Bondi, Ta Ta Ta sees the accomplished chef bring his experience in high-end hotel kitchens to a more casual, pizza-by-the-slice spot. The Eastern Suburbs takeaway eatery specialises in thick, fluffy and crunchy Roman-style al taglio pizzas. This airy variety of pizza is perfect for those that like their pies thicker, without being too doughy. It also allows Palensya to get creative with the flavours, thanks to thicker pizza bases that allows for more structure and loaded toppings.
The flavours on offer are continually changing, but centre around fresh produce, with prominently vegan and vegetarian options on offer alongside a few choice salami-based flavours. The easiest way to attack the menu is to get a few friends together and opt for the chef's selection which includes three to six different styles of pizza depending on how big your group is.
There are also your standard Italian favourites like the margarita, an olive- and three-cheese-topped pizza, and the simple Roman salami. Spice lovers can opt for the hot salami and jalapeno option, or else there are some more adventurous combinations like corn cream, shallot and fetta; artichoke, goats cheese and parmesan; or a trio of mushrooms with kale, chilli and parmesan cream sauce.
"Just like a stroll through the streets of Rome, you can walk in and choose a slice from our wide range of toppings, or mix and match flavours to suit your taste," says Palensya.
Rounding out the menu is a pair of salads including a classic burrata, rocket, cherry tomato, parmesan, balsamic glaze and olive oil combo, plus a couple of jarred desserts including an on-the-go tiramisu.
You'll find Ta Ta Ta at 10 Gray Street, Bondi Junction. It's open 11.30am–10pm Wednesday–Thursday, 11.30am–11pm Friday–Saturday and 5–11pm Sunday.