To all our pizza lovers who enjoy our 48-hour fermented sourdough creations – we know you will be happy to hear our popular pizza line-up has had a major refresh in time for the cooler seasons.

LOBSTER & BURNT BUTTER HOLLANDAISE
Slipper lobster (otherwise known as Moreton Bay bug or Balmain bug) accented with fior di latte (mild mozzarella cheese) a burnt butter hollandaise, shaved fennel, chives, and citrus zest

SCALLOP, NDUJA, LEMON MYRTLE, WILD ROCKET
Delicate scallops with the spiced richness of nduja (a pork sausage from Calabria) fior di latte, lemon myrtle, rocket and pickled shallots

TIGER PRAWNS, SMOKED TOMATO + CHILLI BUTTER
Sustainably sourced Australian Tiger prawns, fior di latte, smoked tomato and fermented chilli butter finished with basil and citrus zest

AGED LEG HAM CRUDO, SMOKED PINEAPPLE, FERMENTED CHILLI HONEY, SALTBUSH
Thinly sliced Aged Leg Ham crudo, paired with Applewood-smoked pineapple, fermented chilli honey, thyme and salt bush balancing sweet, smokey and savoury flavours

ZUCCHINI FLOWER, CREAMY STRACCIATELLA + ROASTED HAZELNUT
Shaved courgette, zucchini flowers, fior di latte, stracciatella, roasted hazelnuts, lemon thyme

BRUSSELS SPROUTS, PANCETTA + WHIPPED RICOTTA
Brussels sprouts, Pancetta, smoked buffalo mozzarella, whipped lemon ricotta, micro basil

View the menu and book a table here: www.sandalford.com