Bella Brutta Clam Pizza
In this buzzy, pitch-perfect Sydney pizzeria run by Executive Chef Luke Powell lies a dish that will surprise and delight pizza lovers.
In the open kitchen alongside the wood-fired oven, succulent Surf Clams are steamed and de-shelled alongside a broth cooked down to build intensity with the clam stock, cream and white wine. The clams are chopped finely and mixed with chili, garlic and parsley. Pecorino is added to the silky béchamel and spread over the best pizza dough in the city.
Yes, can you believe it? I am pronouncing a Pizza as my Dish Of The Month. For this is no ordinary pizza. This is a clever, completely unconventional and utterly delicious pie. It’s nothing short of magnificent. The umami factor is cranked up full throttle. An absolute symphony of flavours, this warrants repeat performances and once tasted, will not be forgotten.
Already considered a classic, these babies coming out of that perfect wood-fired oven are bringing joy to the hungry hordes in this increasingly awarded Sydney pizzeria. Don’t miss it!
Co-Founder/Design Director, Artist, Sneakerhead & Radio DJ(ish)