Da Orlando Italian, Wollongong NSW

The owner's name is Orlando.  The restaurant has a family like setting in a light industrial area along an extended Keira Street just maybe ten to 15 minutes stroll south of Wollongong City Centre and its main rail station.  Nearby are Delaney's , an institution of a cake shop for the region, a BP station and Europa, a reliable supplier of eastern European groceries that I use.


Is the cooking style from Rome?    The popular item is freshly fired pizza, with toppings from Margarita to veg to meat, attracting many take aways and delivery runs.  One can see the wood fired stove immediately in front of the entrance.  The venue provides some outdoor seating, but the internal tables are often packed at every meal time.  Da Orlando is open every day now, after a few years of operations.  Vehicle parking is street side, with the restaurant a hub of lit buzz on evenings when the neighbours only open for the day, due to the inherent nature of their businesses.

It is a pleasure to see another culinary outlet do well in a region with not more than perhaps 300,000 people, an area south of Sydney that attracts residential lifestyle whilst the money is made in the Big Smoke up north.  Parents may come home from Sydney side and find no time to cook for the family, so off they go to Da Orlando.  The menu has remained relatively unchanged all this time, and this can apply even to the black board items.   Diners sit snugly with tables of various sizes and the staff has also remained not much changed.

Italian culinary, I believe, is meant to be shared with mates and family.   The rich nature of its sauces, its creams and  its toppings make it more sensible and a pleasure to partake them communally.   You may not want to be stuck with just a huge size pizza unless you are hungry or still growing up fast.   Diners do take pizzas here as their mains but i prefer some variety in degustation.   I must say the pizzas at Da Orlando are consistently rewarding.


Often when we arrive, Remmie is there, busy with customers or behind the counter.     There is also Molly who used to work at uni and is now pursuing a wholesome degree.  There is the hard working young man with light hair who usually takes our orders and arranges the wine.   The walls of the dining hall are graced with posters and photographs suggesting of the old country. 

Favoured entrees are Arancini and Gnocchi.   The former offering, literally referring to "little oranges", are filled with a gratifying yummy risotto still warm inside, with the outer skin dark brown and almost crispy.  Three are served on a plate for starters.   The former are like dew droplets to tease the appetite  -  they are not my favourite but are served with a sauce that does get us going.


I am always happy with two particular mains at Da Orlando.  I have a soft spot for their Linguine Fruits of the Sea, presented with a heady mix of rich tomato sauce, and for a comparatively lighter option, their Penne with chicken pesto.
Both dishes could not be so different, and yet complete a delightful experience.

Wollongong is a town with several Italian restaurants of note.  
I like the Pecorino cheesewheel pasta at Cin Cin in Thirroul; 
look forward to the pizzas crafted at Pizzeria 50 in downtown Wollongong and Gambino's in Fairy Meadow; and love the scenery looking out from the North Beach Pavilion in North Wollongong Beach.  Servings are generous at the Costa Azzurra in Fairy Meadow and there is a community atmosphere at Cucinas along lower Crown Street in down town Wollongong.   


So there is much competition and choice for Wollongsiders as far as Italian fare is concerned.   Yet at most meal times, Da Orlando is packed with a happy buzz. The quality of their offerings is consistent, the service is quick and you do nicely bump into your mates at the place.My weakness here is for the Calzone packed tightly with Nutella choc spread, again best eaten to be shared with teenagers.  

There is a notable absence of meat dishes though, with the menu emphasising pizzas and pasta.   So what are my overall impressions of Da Orlando? 


Ambiance  8 out of ten
Taste  8 out of ten
Staff Engagement  8.5 out of ten
Culinary Variety 7.5 out of ten
X Factor   8 out of ten
Overall Score    8 out of ten


Da Orlando is located at 348 Keira Street, Wollongong NSW.

Belluci's Italian Woden Canberra

Having being around for 20 years, operating in the political and academic capital of Australia,  Belucci's has been a main stay of southern European dining.    It opened its second restaurant in Woden several years ago and I had the privilege of being taken there.


It was a Saturday evening and the suburbs of Canberra are not the noisy hubs of night life that one encounters elsewhere in other capital cities like Melbourne and Sydney.   I rather enjoyed the quiet charm outside as an alternative, with easier vehicle parking but with a rather boisterous atmosphere once we stepped inside the place.   We were given a relatively private table on the side.


Immediately I loved the building that house the restaurant, standing tall over the darkness of the evening.   The lay out inside had a centrepiece of a welcoming counter and yet had a more captivating kitchen space at the back.    The staff took initiative to make suggestions, that was a good sign.  

For starters, my eye caught the listing of the crispy skinned pork belly garnished by Vincotto and apple slaw.   The slow brew and reduction of non-fermented grape in making VIncotto  results in caramelised sugars and a cooked wine with more concentrated flavours.


The mushroom Arancini has cauliflower puree and Parmesan shavings to help enhance the overall bite.   This snack of a Risotto had moved through the years from humble beginnings in Italy to be an elegant, grown up speciality.

A combination starter platter.

Meat roast and potatoes.

Staff service was attentive and friendly , even if it was a busy night with tables spread out over a rather large dining area.    I enjoyed the mains of the Marinara, provided with luscious chilli garlic, more than hints of the ocean and well stirred with al dente pasta.


It had been a wonderful catch up with new and known friends, who had come from far and near to gather at our table.    We opted out of a cheese platter but covered seafood, produce from the range, dessert, breads and a selection from the vineyards.   

Spaghetti Alla Marinara.

Zabaglione is whisked up from Sicilian Marsala,  castor sugar, white wine  and egg yolks.   The custard like outcome added a special touch to the Tiramisu served, together with the Mascarpone , trifle,  liquor and coffee, the serving brought to us was topped with chocolate shards.    My other fav to wind up dining for the night is the French vanilla bean creme Brulee served with almond Biscotti.

Belluci's Italian visited is  located at the corner of Launceston and Irving Streets in Woden, Canberra.  There is another restaurant outlet in Manuka.
Opening hours are from12noon to 230pm for lunch every day; for dinner on Saturdays from 530pm till late; and from Sundays to Fridays from 6pm till late.
Contact  +612 6282 1700

Cucina by Toscani's South Bank Brisbane

Nutella and Ferrero Crunch Milk shake, with Chocolate Ganache, hazelnuts, vanilla bean ice cream and a dash of whipped cream.

Toscani's has several restaurants in the greater Brisbane area, including Victoria Point, Riverlink, Loganholme and Carindale, and with a Robina outlet on the Queensland Gold Coast.  It has been 18 years since Toscani founder Chris Maggachis commenced in Garden City.


Friday night at the South Bank outlet of Toscani's.    Despite some  long wait experiences I read in cyberspace media, my group of four adults and an infant did not encounter any issues with the service.   I rather found the blonde haired staff interacting with us doing his best with customer engagement, even located in a touristy area after a long day.   Did I find the Italian cuisine here watered down to suit the passing parade of South Bank visitors?   Pasta, pizzas and the usual menu for a quick bite may have first given me some impressions I get from the Gold Coast places I usually avoid, but there is a difference at Cucina's here.


I reckon it is better than those obvious touristy places, the menu can be varied and I love the open kitchen concept.   For breakfast, there is Primo bacon, fruit and fig loaf slices together with three variations of breakky - Mediterranean, Bubble & Squeak plus the Big Aussie.    Lunchtime till 5pm has sandwiches with lamb, salmon, veg and grilled chicken variations.   Little Stanley  Burger is captivating, with garnishes of beetroot relish, Swiss cheese, onion rings, Chipotle Aioli, tomato, Dijon mustard and edible leaves accompanying the bacon and beef, with fried egg.   I must say the last ingredient seems to be a current Brisbane thing - in NSW and Vic, it is the ever present poached eggs, often the 63 degree option.

Seafood Paella from Cucina at Toscani's  - with Chorizo, mussels, calamari, chicken and sauteed prawns.

I enjoyed my Mango Smoothie whilst eyeing the Berry crush version ordered by one of my fellow diners.     I dare say the  Ferrero Crunch milkshake is a must, it looks and tastes awesome.   I found the Spaghetti  Marinara of good value, with a mouth watering sauce and fresh seafood of four types - scallops, mussels, prawns and calamari.    The Hawaiian pizza, with smoked leg ham and pineapple on a  Napoli base, was acceptable but I was diverted by the seafood Paella share plate for two persons.


My preconceptions were that Paella has to be orangey in colour, but again I may be missing something.   The saffron rice here is of a different type and was not as fluffy in texture that I had hoped for.    Still, the Chorizo provided an uplifting smokey and rewarding flavour to contrast with the seafood and chicken buried in the mix.   This iconic Valencia and eastern Spanish coastal culinary delight ranks as one in the top list for me.


We did not have the marinated grilled Tiger Prawns  - a rather Queensland thing - and the roasted beetroot, which is served with candied walnuts, broken goat's cheese, orange, baby spinach and Cavolo Nero. (bumpy leaved kale).


I found it good Cucina's here has Greek meatballs ( Keftedes  with basil and accompanied by a cherry tomato salad drizzled with Tzitkizi,  a Greek dip sauce made from strained yoghurt from sheep or goat, mixed with red wine vinegar, cucumber bits, salt, garlic, olive oil and Dill );  and  the Italian Arancini rice balls  (with Mozzarella cheese, olive, Aioli and tomato fillings), apart from the usual Antipastos, garlic and Bruschetta Pizzettas  or grilled meat skewers.

I love this version of a deep fried pizza like bread slice.

The kids' menu even has Spaghetti Bolognaise - how thoughtful!   In the adult section, eye  catching are the New Zealand green lipped mussels   (brewed with red wine and Napoli sauce and garnished with sauteed onions and garlic)  and the Spanish styled braised pork (with capers, black olives and tomato sugo plus served with Chat potatoes).


My impressions of the Cucina by Toscani's at Southbank Brisbane:

Ambiance:  3.5 out of 5
Culinary: 3.5 out of 5
Customer Engagement;  3.5 out of 5
X Factor:  3.5 out of 5
Overall:  3.5 out of 5





The Cucina by Toscani's visited is located at the corner of three streets - Little Stanley, Grey and Ernest  - in the South Bank, Brisbane, Queensland.

Opening hours are from  730am to 1130pm from Sundays to Thursdays and from 730am to midnight on Fridays and Saturdays.
Contact +617  3846 1000

 

Ormeggio At The Spit Mosman NSW

Risotto with pumpkin flavours, graced by Parmesan drops and a balsamic vinegar.

Chef Allesandro Pavoni has consistently offered modern Italian culinary dishes which still echo the best of the northern regions of Italy.  His base of creativity and culinary delight is also iconic, near the Spit Bridge, in one of lower North Shore Sydney's most coveted spots, blessed by panoramic scenery, easy access from the city centre and yet offering diners a wonderful refuge from city life.


I could see the vehicular traffic across the Spit Bridge from our table.    My group of three  was pretty looking forward to an evening of a surprise menu offering, willingly open to what the Chef had in mind, whim and seasonal produce  - instead of being subject to a regularly repeated menu.   It was a five course affair, a starter, two mains and closed by two dessert items - the Stressless Sunday Dinner!


The greet staff set the engaging tone, and before very course dish, we were explained to in gusto and detail as to what we were about to discover, saviour and experience.   I must say it was not a degustation, with more than ample servings of each offering.  


I absolutely loved the Prawn Tartare, garnished by parsley oil, presented in a white plate which displayed an exquisite placing of ingredients.  At the other end of the spectrum for us that evening was the Risotto flavoured with pumpkin, highlighted by Parmesan and graced with balsamic vinegar  - in this instance the Risotto itself had a harder texture than I appreciated.   Apart from that, we also had King George Whiting, Granita with Lemoncelli and a sweet dessert utilising Ricotta.    The organic sourdough was terrific as an opener - the Bagna Cauda - accompanied by an anchovy based dip.


Lighting in the restaurant was heavily subdued which can contribute to the ambiance  - here we were, huddled around our sole table lamp, and the scene is repeated across the sizeable dining area.    I did not feel as if I am placed on planks above water (Ormeggio refers to moorings in Italiano ) - and the washrooms are a delight, with careful and thoughtful touches of luxury and accessory.  


I must say it was not easy for first timers to find the way to the restaurant entrance, as currently there is much renovation work surrounding the Ormeggio,   Once inside, we are embraced by vistas of the marinas, Sydney Middle Harbour and Pearl Bay.    Tables are tastefully separated by a good measure of personal space and this is appreciated.   As the evening wore on to close the weekend, more and more diners turned up as we commenced our visit early on a winter's evening when sunset was just after 5pm,  but it had indeed been a relatively welcoming warm night.


Sommelier Jeremy Croft directs the wine list at the Ormeggio, with choices that take a diner through the various wine growing regions of Italy, a rather unique experience.




The Ormeggio visited is located at the D'Albora Marinas, The Spit, Mosman NSW, with paid parking available on the same side of the Marinas.   

Opening hours are from 6pm to 10pm on Wednesdays; from 12 noon to 3pm and from 6pm to 10pm on Thursdays and Fridays; from 12 noon to 3pm and from 530pm to 10pm on Saturdays; and from 12 noon to 3pm and from 6pm to 10pm on Sundays.
Closed on Mondays and Tuesdays.

Contact +61 2 9969 4088


My impressions of the Ormeggio at the Spit Bridge, Mosman NSW:
Ambiance:  4 out of 5

Customer Engagement: 4.5 out of 5
Culinary Delight:  4 out of 5
X Factor:   3.5 out out of 5
Overall:     4  out of 5


The Sydney Morning Herald has awarded two Chef Hats to Ormeggio annually since 2013, after first attaining one Chef Hat since opening in 2009 and rising to two Chef Hats in 2012.

The Ormeggio is listed as no. 24 in the current rankings of the top 100  Australian restaurants  as provided by Gourmet Traveller Australia.

 

Salt, Meats & Cheese Alexandria NSW

The Fisher Board:  Zucchini fritter hair  with marinated baby squid, baby prawns and baby calamari on a salad.

I must confess that we already had lunch before we checked out 21 Fountain Street.   Looking at Salts, Meats & Cheese, we decided to have a sampler - and did not regret this initial exorbitant choice.   The SMC is one of five outlets in this renovated warehouse, sited at the very right if you stand in front of this building.   We are immediately greeted by a pleasant young man in black T-short and pants, informal but still professional, and most important of all, friendly to the customers, even if it was a busy Saturday afternoon.

What captivated me was some dishes done in Sardinian and Sicilian style, apart from the mainland Italian choices.   Friends tell me they come for the pizza, made in a special contraption that came all the way from Napoli.    SMC did  not project itself as overly serious, but more like authentic, in a hipster setting.  The outlet in Alexandria was not big for seating but had a welcome space walking in.    The ceilings are high, the interiors still evoke the industrial nature of the building and yet you can view the street outside and not feel hemped in.   Young families, twenty somethings and couples predominate.

I am so glad this SMC outlet in Alexandria has moved away from the Bourke Street space next to the Grounds of Alexandria  - for me, going to this site has been a vehicle parking nightmare which defeats the purpose of a leisurely weekend brunch moment.

One may want to compare with the crab meat Tagliolini with the Linguini version at the nearby Devon on Danks,  but to me the SMC version was a different cuisine and dish.   The pasta had a different texture and the gravy made with  from a dissimilar recipe - to each their own! 

I am not a fan of Ragu in Itallian cooking, but I noticed the clever addition of burnt orange to enhance the flavours at the SMC.   The braised lamb is still served with Papperdelle as in the classic recipe, but garnished with thyme, Gremolada and Roman styled Pecorino cheese shaves.

Heart felt touches in ingredients are noticed, like the chargrilled pumpkin on the Antipasto platter.   Best of all, from 1 August 2016, this Alexandria outlet will become a patisserie, run by  Pastry Chef Laurence Pagano, formerly from Adriano Zumbo and Mercato e Cucina in Gladesville NSW.

The breakfast menu and the drinks list are both simple though, with the choices in Paninis, egg variations and wholegrain bowls.

Directors Stefano De Blasi and Edoardo Perlo have got something right at the SMC.  It is not just dining on tasty Italian or gulping good pizzas, but there are also cheese  making classes.    SMC also offers a unique Farinata list, served with Proscuitto San Daniele, goat cheese, Buffalo Mozzarella and shaved Parmesan options.

Tagliolini with crab meat, cherry tomatoes, garlic and Zucchini.

It was a cold day outside, so my group of four persons did not feel the overheated effect as some have claimed visiting in summer.   To me, the SMC at Alexandria allows you to have more wholesome meals, but if you just want to snack you are also accommodated.

When leaving this SMC for Affagato at the adjoining Campos Coffee in the same building, I must say each of us did not regret having checked out the SMC here.   I cannot wait to return.......



Salt, Meats & Cheese visited is located at  21 Fountain Street Alexandria NSW, opposite the Dan Murphy store and not far from the junction with McEvoy Street.   Cooking class and delivery options are available on enquiry.

The current opening hours are from 11am to 10pm from Wednesdays to Fridays and from 8am to 10pm on the weekends.  It is closed every Monday and Tuesday.  

Please note that from 1 August 2016, this SMC outlet will become a full range patissserie, open from 5am to 3pm every week day and a base for an expanded cooking school.

Contact +61 2 9690 1065.


There are in addition other dining restaurants of Salt, Meats & Cheese in Surfers Paradise, Queensland and in  the greater Sydney region NSW at the Broadway Shopping Centre in Glebe, Mosman on the lower North Shore and in Drummoyne across the ANZAC Bridge from the city centre.



My impressions of Salt, Meats & Cheese at Alexandria NSW:

Ambiance:  3.5 out of 5

Customer Engagement: 4  out of 5
Culinary Delight: 3.5 out of 5
X Factor:   3  out out of 5
Overall:     14 / 4  out of 5

My recommended dishes from the menu are:

Antipasto Plate: laden with herbed buffalo Mozzarella, Prosciutto San Daniele, handmade Italian styled Hummus, house chargrilled pumpkin topped with Feta cheese, marinated mushrooms served with a toasted sourdough.

Ravioli bursting with Ricotta cheese and spinach, flavoured by burnt butter and sage, graced with Parmesan shaves, walnuts and pumpkin and drizzled by Truffle oil.

Black Lobster, served with squid ink pizza with Fior Di latte, Fontina, lobster tail, thyme and garlic oil.   Also available with a white base pizza option.

Going Nuts - a heady mixture of raw almonds, low fat natural yoghurt, banana, almond milk and Cacao.

The Salts, Meat & Cheese outlet in Glebe is reviewed by Zomato on the following web link:

 

Bianchini's Espresso Gymea NSW

A morning's welcome during the cooler season - and at other times as well!





The menu is practical, not over done and not pricey.   Bianchini has Italian vibes but also so dinky di Aussie in its streamlined items offered of burger, salad, eggs, breads, pancakes and porridge.    There is the expected Big Breakfast.  Sandwiches are available at lunch time.  The coffee is good and reliable.   It is a place for a quick drop by or to linger longer.  Located on a side road, it offers relief from the main road in Gymea's main strip.   The staff are friendly and yet focused on their work. It is an easy going atmosphere for customers.   Oh wait, there are also Italian styled cakes....

So a lifeguard in Italy is also known as a "Bianchini."   This espresso business is also open at Surf Road in Cronulla Beach, the first outlet opened in 2014.   And there is the connection between this business and the southern Sydney shire lifestyle.




Bianchini's Espresso is located at Shop 2, 4-8 Warburton Street, Gymea NSW.   
Opening hours are from 7am to 4pm every day.
Contact + 61 2 9525 2294



My impressions of the Bianchini's Espresso in Gymea NSW:
Ambiance: 2.5 out of 5

Customer Engagement: 3.5 out of 5
Culinary Delight: 3 out of 5
X Factor:  2.5 out of 5
Overall:   11.5/4 out of 5

 

Albero Di Lemone Tree Trattoria & Delicatessen - Sutherland NSW

Fresh pasta, marinated vegetables, smoked and cured meats, Formaggi, Paninis with changing fillings, olives, breads, green groceries and items for the home larder.The place looks more like a true deli than a casual cafe, more a treasure trove of select produce not found in many places than just a brunch and snack stop.  Just spend some time looking through its jars, sauce or preserve bottles and cheese packages and you are on a culinary journey in Europe. 

Sited below some apartments, Albero has lifted the image of outlets found in the pervasive unit blocks now found aplenty not just in inner city suburbs but also through out the outer suburbs of capital cities in Australia.  When we seek refuge from the Big Smoke, we also appreciate the opportunity to access quality food, drink and produce near our homes.  At Albero, you are not just having coffee and bread here, there is more than this.

Breakfast has a selection of accompanying herbs, goat's cheese and wild mushroom Ragu.
I may be content with the usual offerings in the early morning but do imagine and try the possibilities in combinations, like in omelette creations, pasta mixes and salad delights.

Seasonal changes, like in desserts, are make what a cafe exciting, but also keep the regular customer in touch with the finesse in what Nature and agriculture offers. There are also black board specials for the day.

The Antipasto utilises much of the Schiacciatta, as together with olives and pickles.   Schiacciatta is linked with Florentine and Sicilian versions, but basically refers to Focacia, made with flour, water, rising agent and a pinch of salt, cooked in a wood burning oven and is desired crispy but not greasy.   The good ones are not hard but offer the necessary crunch and has a flavour of olive oil in Florence.

Ham and Salami, Risotto and Pizza!     Whatever you choose, do select something with Proscuitto, one of the best around  found in the Antipodes.  For an accompanying refresher, there is the uplifting home made lemonade.

Vehicle parking is best in allocated train station spaces but these can get filled up as well, so do try the side streets.  Another worthwhile option is to take Sydney Rail.   There is both outdoor in a garden like atmosphere and inside seating.  And you can do your larder shopping as well have your coffee, authentic and strong.The kids can have some Nougat and Biscotti  to take home too.

My impressions of the Albero Di Lemone Tree Trattoria & Delicatessen:
Ambiance: 3.25 out of 5
Customer Engagement: 3.5 out of 5
Culinary Delight: 3.75 out of 5
X Factor:  3.5 out of 5
Overall:   3.5 out of 5


Recommended menu choices:
Baby heirloom carrots and beetroots with walnuts and goat's cheese.
Frittata omelette.
Calabrese Salami pizza.
Risotto with Fontina cow cheese from the Aosta Valley near the Alps, Oregano, Zucca pumpkin and Proscuitto.
Prawn, rocket and tomato Spaghetti.



The Albero Di Lemone Tree Trattoria & Delicatessen is located at Shop 2, 720 Old Princes Highway, Sutherland NSW.

Opening hours are from 7am to 4pm from Tuesdays to Thursdays; from 7am to 9pm on Fridays and Saturdays and from 8am to 3pm on Sundays. Closed on public holidays.
Contact + 61 2 9542 2552
BYO




 

Da Orlando Wood Fire Pizzeria - Wollongong NSW

Risotto with finesse - the Pollo E Funghi Rissotto, with a white wine sauce, chicken and mushrooms.

This restaurant is a good recommendation from mates - and I loved this place from my first visit.

Da Orlando reflects cuisine from Roman Italy  - and even if this Wollongong restaurant is located in unassuming surroundings, it draws its regulars and new costume.  There are two sessions for dining on weekend nights, something which I first observed in Asian restaurants in Sydney.   

I like the pizza making oven, just behind the counter on the right hand side of the entrance.  That evening A and I chose to sit outside, even if it was a coolish night  - but you do not sit on the pavement, like in some other Sydney places, but more in a brick fenced portion outside.  The buzz that evening visited was family, group of blokes, couples and lots of children, oh yes it was indeed the school holidays....

Blokes will return for the BBQ Meat Lover pizza (red base), laden as they are with Italian sausages, a BBQ sauce, ham, salami and Mozzarella cheese.  Ladies may want to go for the home made Gnocchi, in three options of Napolitana, Gorgonzola and Arrabbiata sauces, with either Pasta or Risotto versions.

The three sauces are so different and this makes it an imperative to compare the various sensations from each of them.   Napolitana can be a vegetarian option utilising a variety of flora and spices like peppercorns, mushrooms, olives, cloves, Oregano, bay leaf, thyme and basil.

Sugo all'Arrabbiata has a primary ingredient of chilli peppers, and is therefore a much more spicy sauce made also with garlic, tomatoes and olive oil.

Gorgonzola cheese is crumbly with a nutty aroma, providing a range of taste from mild to sharp as it ages.   It belongs to a unique class of Formagi as it is one the world's oldest blue-veined cheese.   Unskimmed cow's milk is utilised as part of the making process and it origiinates from the Piedmont and Lombardy, Gorgonzola regions of Italy.

Da Orlando has been around for a year if I got that right.  The drinks are still basic and there is only one dessert, a pizza spread with Nutella chocolate and strewn with fresh strawberries - the Diavoletti Alla Nutella.

The main emphasis is pizza, both with a white base ( Bianche) and with a red base ( Li Pizze Rosse), but all are 12 inches in size, generally smaller than what most Italian pizza places in Australia offer.   The topping options are good, ranging from Margherita, Supreme, Gamberi, Napoli, Prosciutto and Sicilian (for red base) and from Funghi, Porcini, Rustica, Zola and Italia (for the white base).

Even on a busy night, the two walking staff did not take long to attend to diners, whilst theior colleagues made the pizza, delivered or had inside kitchen duties.    The transparent glass outlook of the place made it more welcoming.  Vehicle parking is easy on street side, although the complimentary Gong shuttle bus does not go there and it can be a fifteen minute walk from the Crown Street Mall.

A gathering hub even on week nights.

There are two interesting things Da Orlando does with Focaccia, the dough infused with olive oil, salt and herbal flavours.  Similar and comparable to pizza dough in texture and style,  Focaccia is high gluten, although a delicious alternative to our main stream sandwiches and breads.  Da Orlando deep fries the Focaccia and allows us to the dip them into a mushroom based sauce for starters.   (Deepy Deepy).

 The deep fried Focaccia is also served another way when tossed into a garlic and basil mix with cheery tomatoes and topped with Parmesan shaves. (Ciccini).

My impressions of the Da Orlando Wood Fire Pizzeria:
Ambiance: 3.25 out of 5
Customer Engagement: 3.75 out of 5
Culinary Delight: 3.75 out of 5
X Factor:  2.5  out of 5
Overall:  3.3 out of 5


Recommended menu choices:

Polipo, a salad with baby octopus with potatoes, celery, garlic, cherry tomatoes and parsley.

Pollo E Funghi Risotto.

Linguine Meatballs, with shaved Parmesan and basil in a Napolitana sauce.

Salsiccia E Patate, loaded with smoked Provola, rosemary, Italian sausage and Mozzarella cheese, on a white pizza base. Provola is a small version of the cheese that comes form the town of Casilli near Mount Vesuvius in southern Italy.

Penne Gamberi Zucchini - my favourite.

Penne prawns - the Penne Gamberi Zucchini, with a white wine sauce, tomatoes and a dash of cream.

Da Orlando Wood Fire Pizzeria is located at 348 Keira Street at the southern end of the city centre, in more quiet surroundings.
Opening hours are every day from noon to 3pm and from 5pm to 10pm.
Contact+61 2 4298 3011
No BYO