Located in the Bondi hub on Hall Street under the Adina apartments is an eatery by the powerhouse team of Maurice Terzini, head chef Orazio D’Elia (previously of Popolo) and general manager Rachel Duffy.

Da Orazio Pizza + Porchetta is a more informal affair than most of Terzini’s other restaurants. Staff ducks in between white painted tables with bubbling pizzas straight out of the wood-fire oven, plates of grilled octopus and lamb skewers with lemon and colourful dishes of tomato, basil and mozzarella.

Designed in close consultation with Melbourne architect Matthew Herbert of Herbert & Mason, the Da Orazio aesthetic is fresh and white with pastel pink details; coastal beachy Italian. There’s a big central bar and a wide-open kitchen that runs along one side, showcasing the featured menu staples – six-hour rotisserie porchetta, and wood-fired pizza from the 2.7 tonne brick oven that was imported from Napoli and installed into the space with a crane.

Head chef and long-time kitchen collaborator, Orazio D’Elia is the man responsible for the food at his namesake eatery. It’s a simple Italian offering, but one with fresh flavours, big pinches salt and generous lashings of olive oil. Wine is poured from glass carafes, beers are frothy and Italian and cutlery sits in paper bags on the tables.

A recipe from Da Orazio Pizza + Porchetta is featured in The Broadsheet Italian Cookbook. Buy your copy at shop.broadsheet.com.au.

Updated: September 10th, 2019

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