Sons ofNaples

Neapolitan pizza and handmade pasta from a compact family-run room just off Margaret River's main street, where the plant-based side of the menu gets the same attention as the wood-fired margheritas. The vegan cooking is genuine rather than token: house-made vegan arancine, the 'Roots n Shoots' vegan pizza, rigatoni siciliano finished with a cashew-nut sauce, and vegan gelato to close. Gluten-free bases are handled with equal care, which has built a following among coeliac and dairy-free travellers. Service runs Tuesday to Sunday — dinner through the week, opening from lunch on weekends — and the small dining room means tables turn and a short wait is common. It presents as a pizzeria first, but the depth of its dedicated vegan menu makes it one of the more dependable plant-based dinners in town, and it sits among the better-regarded pizza kitchens in the region.