Pasta, Desserts, Pizza, Drinks – You Name It!

Other than Porchetta and pizza, Da Orazio Pizza + Porchetta also make fantastic pasta. Noodles are cut on a chitarra and combined with prawns and zucchini flowers, and on the meat side is oxtail-sauced cavatelli.

The dessert is pretty impressive as well. It is exactly what you would expect from a fancy, large turnover pizza restaurant: bombolini, tiramisu, ricotta, gelato, and pistachio. After all the bread, cured meat, and cheese, the big chilled melon slice is a must-try.

Da Orazio Pizza + Porchetta offers a rich selection of drinks. The bar’s easy-drinking, fruity options will be familiar to Icebergs and North Bondi regulars. The bar is complemented by a fantastic selection of beers, as well as approximately twenty wine options, most of which cost less than $50 per bottle. The staff are pretty knowledgeable about the wines and will gladly help if you are struggling to choose which option is best for you.

The pizza is terrific, to say the least. One could argue that Da Orazio Pizza + Porchetta’s pizza is one of the best in the world, and rightly so. The pizza speaks for itself, and the texture and flavor are quite a delight. Although the menu isn’t precisely doctrinaire, the absence of fads or stunts is appealing. The Marinara features capers, black olives, and Sicilian anchovies, while the eggplant perfectly combines the elegance of Siciliana and ricotta, fior di latte cheese, and San Marzano tomato. The proportion of ingredients is proper and moderate. One of the most exquisite selections, the Diavoletta, is brought to life by the tomato, cheese, and generous thin salami slices. After it comes from the oven, the Caponata, which features peppers, eggplant, and zucchini, is furnished using a touch of parmesan, creating a very delightful result.

Maurice Terzini is one of the most creative and gifted restaurateurs. Although, to some extent, Melbourne was crucial to his success, Maurice Terzini has been around the eastern beaches long enough to have developed hand-drawn tatts and tan to make a Bondi native proud. Maurice Terzini has learned a great deal from the fate of Neild Avenue (and CUR which came before it). Through Da Orazio Pizza + Porchetta, Maurice Terzini established himself as somebody with knowledge of the essence of exclusivity, making its way to the inclusive. He is a master of his own right, and you can quickly tell from visiting the Bondi beach-based establishment.

Whether you are looking for a place with perfectly made pizza, porchetta sandwiches, or delightful desert around Bondi beach, Da Orazio Pizza + Porchetta is your best bet. Da Orazio Pizza + Porchetta delivers all its meals with a touch of class reminiscent of Maurice Terzini’s commitment to excellence. Da Orazio Pizza + Porchetta is exactly what you would expect from a pizzeria–not just pizza but a rich selection of other dishes as well. The restaurant also offers well-thought beer and wine options to ensure that you have a wholesome experience when you visit the establishment. There is a nine out of ten chance that you will fall in love with this pizzeria on your first visit!…

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Da Orazio Pizza + Porchetta’s Specialties

The establishment serves exactly what its name, Da Orazio Pizza + Porchetta, suggests. So, you will not expect to find porchetta pizza on the menu, which is perhaps a good thing. However, the pizzeria serves porchetta sandwiches, which is a good thing. Chef Orazio d’Elia purchases his at about 18 kgs and slowly roasts them, spitted, rolled, and boned, until the surface becomes burnished, and the inner part is juicy and pale. The meat has an appealing texture and is just about as excellent as you may expect–salty and dimpled, pizza-style bread inflated, and unequal and generous slices. Given a chance, you might perhaps say that, in an ideal world, the marinated sautéed eggplant could perhaps be somewhat more generous. However, it is the most impressive and delightful porchetta sandwich you have ever tasted on the planet. It is served in groups of fours, and the pork is also served in plates designed for four, two, and one. It is served with a little jug of juice and some lemon. It is fantastic with a reasonably generous division. Therefore, you might want to practice some moderation when ordering.

Porchetta is ancient to Rome, and the pizza is created in Naples-style, which is Chef Orazio d’Elia’s birthplace. Maurice Terzini’s background is exhibited in the wines, as well as the arrosticini. Arrosticini is a perfect example of the category with their tight small slices of lamb prepared over a grill with olive oil and lemon wedges.

Da Orazio Pizza + Porchetta was designed by Mathew Herbert after Maurice Terzini requested for a setup with the theme “Rick Owens arrives in Bondi”. Herbert delivered in glamorous fashion. Da Orazio Pizza + Porchetta is very much like Bondi, featuring a rich selection of whites, with alternating clothed and unclothed wooden tables. The only place that Da Orazio Pizza + Porchetta stands out from Bondi is that in Da Orazio Pizza + Porchetta, the only thing that resembles water is the surfers passing the premises with their bobbing boards while heading home. The establishment features concrete floors and walls, the oven and bar are located on opposite sides, and a series of Maurice Terzini’s trademark tiny tables in between which are reconfigured continuously to allow the flow of porchetta-seeking punters. The toilets are Japanese-inspired and feature built-in basins. The ceiling features spectacular ridges created from wainscoting layers that help reduce some of the noise concerns. Little lamps sprouting in groups of three in odd places are also likely to grab your attention. The setup also has a water station featuring a David band frame. The staff is donned in white aprons featuring Maurice Terzini labels, supplemented by white converse low tops. The cutlery is exhibited in Uashmama bags. It’s a spectacular scene to witness.

The side dishes are fantastic. One of the most popular sides is the Broccolini, which is well-prepared with garlic and chili dressing. Going with a bread order when you are yet to indulge in porchetta sandwiches and pizza may seem like a bad idea. However, both schiacciata and pane cafone are worth trying as compliments for the fantastic buffalo Mozzarella, which is sold in lots of 125 and 75 grams, or the Ricotta Fresca, which is very sweet.…

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Da Orazio Pizza + Porchetta – Pizzeria Like No Other

Former Melbournian, provocateur, and fashion designer, Maurice Terzini, owner of Da Orazio Pizza + Porchetta, has a crystal clear notion about what the establishment ought and ought not to be. Maurice Terzini does not want Da Orazio Pizza + Porchetta to be a restaurant that is only reputed for its pizza. Instead, he wants it to be a pizzeria that also offers a selection of other dishes. Recently, Australia has witnessed a mushrooming of various pizzerias that offer additional meals alongside their pizza. Some of these pizzerias have gone on to be tremendously successful restaurants. Supermaxi, Ladro, and Mr. Wolf are some of the examples in recent history. Roseberry’s Mario’s is another excellent example of this trend. However, Maurice Terzini isn’t all about copying what others are doing. As a fashion-forward person who is credited with inventing the Campari bottle’s row, as an ornamental motif, Maurice Terzini has the rare gift of turning everything he touches into gold. His creations are so compelling that they continue to thrive long after he comes up with them. So, when the man with the Midas touch got into the pizzeria business, success was likely to follow.

The first thing you notice when you visit Da Orazio Pizza + Porchetta is how packed the establishment is. Every day there is a line out the door eagerly waiting to try out some of Maurice Terzini’s good stuff. Unlike the fallen Neild and North Bondi Italian food, Da Orazio Pizza + Porchetta takes reservations. However, the reservations are limited to 5 pm to 7:30 pm, after which it becomes a free-for-all affair. Maurice Terzini and longtime partner and manager Rachel Duffy brought back the art of the squeeze and the juggle, which was conspicuously absent at the Melbourne restaurant scene. Similar to how Hitchcock preferred beginning with challenges and working in an anti-clockwise manner to find the solutions, Maurice Terzini seems to be interested in establishing restaurants that feature small tables where you can order meals that cannot perhaps fit, and require variations of spatial relation laws by the waiters.

Another thing that you might notice is that the restaurant is called Da Orazio Pizza + Porchetta, and not Da Mozza, Da Maurizio, or Da Maurice (although Da Mozza sounds a little bit Bondi-like). After discontinuing his collaboration with Robert Marchetti in 2013, Maurice Terzini enlisted Chef Orazio d’Elia, who previously worked at Rushcutters Bay’s Popolo. Chef Orazio d’Elia worked for Maurice Terzini at Icebergs. The ubiquitous Paul Wilson has since joined Icebergs as a consultant, and Monty Koludrovic has brought to the kitchen the reins. Chef Orazio d’Elia now applies his culinary prowess and reputation to Da Orazio Pizza + Porchetta, which so far seems to be a mutually favorable arrangement.…

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