Ta Ta Ta
Chef Shlomi Palensya has amassed more than 20 years’ experience launching and working in restaurants around the world (including a stint as executive pastry chef at the Park Hyatt Sydney). Now he’s bringing that experience to Ta Ta Ta, his takeaway shop in Bondi.
The pizza at Ta Ta Ta is al taglio-style: baked in a stone oven on custom steel trays for an even, golden finish. Cut into rectangles, it is sold by weight – a custom followed around Rome. Shlomi spent years perfecting his dough, which features a combination of two different flours imported from Italy, with spelt, soybean and rice flour added to the mix, resulting in a crispy base with a cloud-like interior. The crust is thicker, supporting more toppings and retaining its fluffy texture – ideal for takeaway. Shlomi works alongside Deni Foods, which supplies Ta Ta Ta with fresh cheese every morning
While there are 12 to 14 different toppings on display on any given day, the menu changes almost daily and is highly dependent on what Shlomi procures from his suppliers. Don’t be surprised to find zucchini flowers or balsamic pearls among more traditional ingredients like basil and mozzarella. Past highlights include mushroom bianca with champignon, portobello and enoki mushrooms on a parmesan-cream base; and a Roman-style salami pizza with fior di latte, mozzarella, rocket and tomato sauce. But there’s also sweet stuff – think freshly baked biscotti, tiramisu and Valrhona chocolate jars.
For first-time visitors, Shlomi recommends the chef’s selection box, which includes three to six slices of the day’s favourites. He says he loves the idea of people being able to mix and match flavours and experiment with his new toppings.
Gift the experience of Australia's
best restaurants, cafes and bars