This rather fine looking pizza is just one of a new range going on the menu at Ape & Bird. It follows the installation of a hand-built, wood-fired, Forno Bravo pizza oven from Naples at the gastropub on Shaftesbury Avenue.
Head Chef Alex Windebank has been working on a menu of Neopolitan style pizzas using the best seasonal ingredients from Italy and England.
Expect to see:
- Buffalo mozzarella, tomato & basil
- Pork shoulder & pickled pepper
- Spinach, Parmesan & soft egg
- Lamb meatball & anchovy
with pizzas starting at the £8 mark.
But it's not all about the pizzas. The arrival of the new oven means a whole range of new dishes can now being cooked in it, including roast pork belly, lentils & apple and oven-roasted fish of the day to share.
‘I am completely powerless when it comes to good pizza; I find it impossible to resist. And Alex’s classic Neapolitan pizzas at Ape & Bird are absolutely on the money." says co-owner Russell Norman.