Al Taglio

Average Price: $ 25  

The work that Enrico Sgarbossa carries out in the lively and elegant Surry Hills neighbourhood is commendable from various points of view: seasonality, ingredient sourcing––including flours, cured meats and cheeses––and long leavening. Pizzas land on the table already sliced, including the “Margherita a modo nostro”, topped with ham and mushrooms; and the impressive “Diavola”. The dough has a unique texture, the balance of flavours is quite high level, the creative flair is always well-managed. There’s room for improvement in regards to the wine selection.

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