Casa Pizza Wine is the takeaway pizza spin-off of Casa next door. It’s not your garden-variety grab-and-go joint. Co-owners Alex Cuccovia (now-closed Ace Pizza), Paul Bentley (Si Paradiso) and Cale Mason have crafted a menu of classic and inventive pies with perfectly blistery crusts.

The takeaway-tailored pizza is sturdier and hardier than most – designed to survive a car ride between the pizzeria and home. Alongside classics like margherita and pepperoni (with house-made sausage), the team has souped up a few familiar favourites. In the Hawaii, the contentious fruit has been swapped out for a zingy habanero-and-pineapple salsa. The crowd-favourite Carbonara, meanwhile, reinvents the classic with scamorza, guanciale, onions, black pepper and egg yolk. The 72-hour fermented bases are fired in a twin-deck Moretti Forni oven, which gives the pies a crisp, puffy base.

As for wine, you can grab a bottle to go from next door. Casa’s house policy follows the French definition of organically and biodynamically farmed wines, nothing added or taken away. And there are nine wine fridges that hold different styles at four different temperatures.