Hype, like with anything can be a
double edge sword. It could make or break a place. There’s been so much hype
around Bella Brutta since it opened
in Newtown back in 2018.
I’ve heard nothing but praises from
bloggers, food writers and everyone else in the Sydney social media community
about their pizzas and other Italian influenced offerings on their menu. This
is expected from a brainchild of Luke
Powell and Porteño dudes Joseph Valore and Elvis Abrahanowicz. Chocolatesuze
and I visited them few months ago and I can confirm, believe the hype! It lived
up to my expectations.
The cheese fritti with hot
sauce ($4 each) is deep fried golden goats and Parmesan cheese with woodfired
green pepper salsa. The crisped cheese balls had an amazing molten soft cheesy
centre and the salsa complimented the balls with a kick of smoky and sweet
flavours.
I’ve never had seafood pizza as
delicious as their clam pizza ($26).
The crust is legit with blistered burnt bits and a thin soft base. There was so
much umami from the clams and pecorino cheese. The garlic, parsley and chilli
brings balance to the dish’s umami. I’m normally a margherita or quattro
formaggi kinda guy but this pizza got me craving for more!
They had a dry aged ribeye ($40) on offer that day. The Veal milainase was dry aged for 1
month and panko crumbed. “Tender buttery umami” is what comes to mind with this
dish. It also had a lovely smoked beef fat and lemon vinaigrette.
The generous slab of tiramisu ($14) that we had was amazing!
It had hazelnuts, beautiful layers of cream, mascarpone, Disaronno amaretto and
Amaro Montenegro liqueur.
I cannot wait to visit this place
again. There is so much more on the menu that I want to try especially the
other pizza offerings.
Bella
Brutta
135 King St
Newtown NSW 2042
Tel: 02 9922 5941
Hours
Mon to Fri 5pm-11pm
Saturday 12pm-11pm
Sunday 12pm-11pm
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