Curved panels of Tasmanian oak veneer, cosy leather-lined booths and the flicker of a lit-up wood oven give Anchovy Bandit a nostalgic charm. One you wouldn’t expect from its exterior as part of the Palace Nova cinema complex on Prospect Road.
With a warm, classic design by Sans-Arc Studio, the pizzeria and cocktail bar from NOLA’s Oliver Brown, Josh Talbot and Alex Bennett skilfully walks the line between the two venue types.
Chef Michael Whynanek runs the kitchen (and the oven). Whynanek and his team make the dough for the wood-fired pies well in advance to enable a 36-hour ferment. Whynanek's favourite pizza on the menu is the “Walk the Line”: it’s layered with nduja, olives, red onion and fior di latte.
The oven also gets used to bake sourdough daily, and to char and smoke vegetables for the sides menu. Crunchy, house-pickled morsels – which soak in jars in the partly open kitchen – star on antipasti boards.
To drink, try the Peachfuzz Bellini. It isn't shaken or stirred: fermented white peach, vodka, peach bitters and Lenotti Bianco (a sauvignon blanc-style white wine) are instead charged with CO2 – which comes courtesy of a custom-made CO2 line hooked up straight to the cocktail station.