The Menu

San Marzano tomatoes, fior di latte, fresh basil. If this one isn't right, nothing else matters.

San Marzano base, beef pepperoni, fresh chilli, fior di latte. Named after the devil. The heat earns the name.

Fior di latte, gorgonzola, aged parmesan, smoked gouda. No tomato base. Four cheeses is already an argument.

White cream base, mixed wild mushrooms, truffle oil, parmesan, fresh thyme. Earthy. Quiet. Stays with you.

Tomato base, grilled spiced chicken, roasted red peppers, red onion, fior di latte, coriander. A full meal on a single crust.

San Marzano tomatoes, anchovies, capers, Kalamata olives, oregano. Old recipe. No apologies.

Tomato-sambal base, tiger prawns from Hutan Melintang, red onion, coriander, fior di latte, lime zest. The result of a very good lunch in Penang.

Rendang-spiced pulled beef, caramelised onion, toasted coconut, green chilli, mozzarella, kaffir lime leaf. Low and slow for the beef. 90 seconds for the pizza.

Six pieces. 48-hour dough, garlic butter, parsley. The same dough as the pizza. Which is the point.

Fresh burrata, heirloom tomatoes, basil oil, sea salt, sourdough crostini. The quality of the burrata does the work.

Charred sourdough, whole burrata, heirloom cherry tomatoes, basil, olive oil, sea salt. Free on your first dine-in visit with the Welcome Treat.

Saffron risotto balls, smoked mozzarella centre, San Marzano dipping sauce. Crisp outside. Molten inside.

Shoestring fries, truffle oil, parmesan, parsley. Addictive. We kept eating them during prep.

Wild rocket, shaved parmesan, lemon dressing. Good alongside anything. Fine on its own.

Cos lettuce, house Caesar dressing, sourdough croutons, shaved parmesan, soft-boiled egg. Classic, done properly.

Roasted pumpkin, Danish feta, toasted pumpkin seeds, wild rocket, balsamic glaze. Warm and cold at the same time.

Grilled tiger prawns, avocado, cherry tomatoes, cucumber, mixed leaves, lime-chilli dressing. Built for the KLCC lunch crowd.

Tonnarelli, aged pecorino romano, black pepper. Three ingredients. Nothing to hide behind.

Rigatoni, San Marzano tomatoes, garlic, dried chilli, fresh basil. Honest. Spicier than it sounds.

Fresh tagliatelle, mixed wild mushrooms, garlic cream, parmesan, truffle oil. Rich. Not a light-lunch pasta.

House-made. Savoiardi, mascarpone, espresso, cocoa. One of the few things we did not find in a scroll.

Vanilla panna cotta, seasonal berry compote. Not too firm, not too loose. The texture is everything.

48-hour dough folded over Nutella and fresh banana, icing sugar, vanilla gelato. Contains nuts. Worth it.

Ask the crew for today's flavours. Always at least one chocolate option. We insist.

Fresh lemon, cane sugar, sparkling water. Made to order.

Fresh watermelon, mint, lime, sparkling water. The one to order on a hot afternoon.

Yuzu, honey, soda. Sharp. Citrusy. Pairs with the Originals.

San Benedetto. 750ml bottle.

Ask the crew for today's pour. Rotating selection. Per pint.

A drinkable Italian red. Pairs with anything with tomato on it. Glass / bottle.

Crisp, dry. Goes with the white-base pizzas and seafood. Glass / bottle.

Good for groups, good for celebrating, good for no reason at all. Glass / bottle.

Double shot. Italian roast.

Double ristretto, steamed full-cream milk. Oat or almond +RM 2.

Double espresso, hot water. No frills.

Thick, dark, European-style. Not the powder kind.