Time Out says
An authentic experience down to the stern Italian mamas serving you. Order the Margherita for the fresh zap of basil, sweet, juicy tomato and slightly salty, yet creamy buffalo mozzarella. No self-respecting pizzeria is without one. The speck in bocconcini is a must.
A little ceramic dish holds little cubes of cured pork stabbed with toothpicks. It’s then popped into the oven with a few balls of bocconcini which then melt all over the meat. It comes to the table scalding, melty, salty and delicious. Turn up on the dot of 6pm or risk a very long wait.Licensed & BYO, around $30pp.