David de Carteret took on an 1850s painter's shop on Timor Street in 2016 and left the floorboards where they were. The pizza bases are sourdough with a 48-hour prove, stone-baked in an Italian gas oven. The wine list looks to the Grampians and the Pyrenees and leans natural. Out the back there is a courtyard planted with sage that turns into a room for touring acts.
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