Maurice Terzini's much-talked-about pizzeria has, at last, fired up its 2.7 tonne oven and put a match to its first spit roast. You'll find it in the shiny new 'Hub' on Hall Street, beneath Boheme, along with Gelato Messina and A Tavola.
Bearing the name of head chef Orazio d'Elia (ex-Popolo), Da Orazio Pizza and Porchetta delivers just what its subtitle suggests — pizza and pig. The concept is simple, but the trick is that it's simple done well. D'Elia interviewed more than two dozen expert chefs in Italy before choosing who to add to the team.
Neapolitan pizza, 100 percent handmade according to traditional techniques, is the main attraction. The dough is left to rise for 48 hours before heading to the woodfire stove, which was flown in from Napoli and transported to the site via crane. A Berkshire pig (yes, an entire pig) will hit the spit roast every day for six or so hours before being chopped up and served to salty, hungry diners. $26 buys a plate of pork accompanied with focaccia, marinated grilled eggplant and cos lettuce.
A casual, low-key atmosphere is the order of the day — it's the kind of place where you can feel at ease in boardies and thongs, post-sand and surf. But that's not to say that Da Orazio doesn't meet Bondi expectations when it comes to aesthetics. Terzini called in Melbourne architect Matthew Herbert to whip up a slick, urban interior.
Opening on Thursday, January 16, Da Orazio is at 75-79 Hall Street, Bondi Beach.