Bar Infinita is an Italian restaurant with two key traits: a woodfired pizza oven and a head chef from Naples. If ever you were going to find pizza on a menu, it would be here. But no. Head chef Francesco Iervolino (a former senior chef de partie at Firedoor) is showcasing the woodfire oven as a vessel for flank steaks and T-bones, cooked over Blue Mountains ironbark and paired with Italian-ish steakhouse sides.

The closest thing you’ll get to a pizza is the puffed-up Totti’s-esque flatbread, glazed with rosemary oil and salt. Get a couple of these, some charcuterie and a burrata stuffed with pesto and you have a full meal right there in the starters section. There are house-made pastas too, mainly inspired by weekends Iervolino spent on the Amalfi Coast growing up.

The wine list, put together in part by wine expert Giorgio de Maria, is mostly Italian. There are a few local drops and some representatives from Salina, an island north of Sicily where co-owner Elizabeth Tamana’s family is from. The rest of the drinks hew Italian – spritzes, Negronis, and tiramisu Martinis.

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Updated: April 3rd, 2024

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