Lazerpig Pizza Parlour
Lazerpig. The name itself is quirky enough to dispel any ideas that this is a standard, everyday sort of pizzeria. Sure, there are a few red-chequered tablecloths and the building itself dates back to 1868. But this popular spot is more bar/disco than romantic trattoria – something that’s apparent as soon as you spot the disco ball throwing patterns on the walls of the dining room and adjoining bar.
Even on weeknights, the dim space throbs with lively conversation, fuelled by crunchy wood-fired pizzas and new wave Australian wines from producers such as Lucy Margaux, Dormilona and Patrick Sullivan. There’s also a reliably interesting selection of tap beers, plus plenty of aperitivos, digestivos and classic cocktails. Make no mistake: this is where you come for a good time. That’s especially true from Thursday to Saturday, as DJs play from 6pm.
Lazerpig’s wood-fired oven yields pizza with a light, crunchy crust, made with five-year-old sourdough culture. The knockout mushroom pizza, aptly called the Fun Guy, piles thick slices of portabello and shimeji mushrooms atop a puree of portabello mushrooms cooked with thyme and confit garlic. It’s topped off with truffle oil and dollops of mascarpone. Tropical Melbourne – a play on the divisive Hawaiian – pairs ham off the bone with caramelised pineapple, smoked scamorza, rosemary and thyme. If you’re not feeling pizza there’s a small (and odd) selection of alternatives – a cheeseburger, oysters, arancini and fried calamari.
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