A night at Da Orazio Pizza + Porchetta, Bondi

It feels like one can never keep up with the always-evolving restaurant offerings around Bondi. With each new week comes a new hot spot, filled with what could only be described as regulars. Some new venues just seem to resonate well with the crowds, offering an experience different enough to be worth checking out but then on par enough with the scene as to not be disassociated completely. It’s a fine line and a line that Da Orazio Pizza + Porchetta has drawn well.

Situated within the new Adina development off Hall Street the restaurant is characterised by its concrete floor and bright white furniture. Chalkboards scatter the room while the wood fire pizza oven in the corner makes a big statement about the quality of their food. The oven also draws your attention to the 20m long kitchen at the back of the restaurant, bustling with chefs and fascinating to watch. First tip of the night; sit nice and close to the kitchen so you can watch the team make and create the meals.

With so much on the menu and only two of us dining we did our best to taste our way around the offerings, starting light with the Prosciutto San Daniele, Buffalo Mozzarella ($16 for two). The signature dish here is a Slow Roasted Deboned and Rolled Berkshire Pork Cooked and Served the Traditional Italian Way ($26 until sold out). With limited portions per night we opt for a single serving (pictured below) and were blown away with the depth of flavour in each bite. We rounded out starters with the Lamb Skewers, a traditional Abruzzo street delicasy, and another specialty of the house.

Having watched the pizza come flying in and out of the oven for 45min there was no way we weren’t going to indulge. The offerings range from basics through to the more adventurous, each made on a naturally risen base cooked the ‘Neapolitan’ way in the wood-fired oven.

The Patatina (Smoked Mozzarella, Salami, Porcini Mushroom, Potato) jumped out at us, as does the Siciliana (Fior di Latte, San Marzano Tomato, Ricotta, Eggplant). Both reasonably priced between $20-$24. The pick of the two was unanimous, not because one was worse than the other but nothing could compete with the San Daniele Prosciutto and Cherry Tomato mix which was purely delicious.

Distracted by the dessert menu we opt for the Small Donuts Filled with Chocolate ($10), which came highly recommended by our wonderful waitress. She wasn’t wrong either and they were the perfect sweet touch to finish off the night.

The food shines at this new restaurant, but so too does the overall execution of the venue. The wait staff are bubbly, most with an irresistible Italian accent, the decor is modern, yet inviting and the crowd was a great mix of families, females, gents and couples.

At Da Orazio Pizza + Porchetta you can get away with a couple of bang on entrees, a pizza and a bottle of wine for $50 a head – a great night out in anyone’s book. Add to that the vibrant atmosphere, some Italian flare and a few Campari’s and it’s an experience not to be missed.

Da Orazio Pizza + Porchetta
3/75-79 Hall St, Bondi Beach NSW 2026 ‎

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