There’s something about Bombini Pizza that reminds me of the time I've spent exploring far-flung islands dotted across the Pacific. You’ll find it up a flight of outdoor stairs, overlooking the main plantation house restaurant.
While it is a totally outdoor affair, the seating is well covered with a large corrugated iron awning. You can either eat lounge-style on the main floor, or up in a raised cabana held up by white-washed logs, along a long central bar height table, or in a more usual table and chairs arrangement.
The whole environment is surrounded by Bombini’s nicely maintained gardens, where palm trees and other lush green tropical plants contribute to the relaxed, island feel.
From a white-painted bar hutch decorated with yellow-and-white striped cloth sails that scream tropical resort, our affable waitress procures me a Basil Smash ($20). Made on Plymouth Gin, which has quite a simple palate of botanicals, it’s a gentle daytime quaffer with good acidity and a fresh basil garnish that is fragrant and appropriate to Italianate cuisine.
The pizza kitchen has its own corrugated iron outhouse, though, in case you worried their chef might be slumming it, the pass is lined with fancy copper heat lamps. The separate Bombini Pizza menu offers up eight different pizzas, three without a San Marzano tomato base. The pizzas are Neapolitian style, with chewy flavoursome crusts made from organic Australian flour into a dough that has been rested for 48-hours.
They’re great vehicles for classic, minimal-ingredient combinations like Patate ($28) where potato and taleggio cheese are set off by slices of black truffle, the intensity eased by shredded radicchio. The chilli oil here – made in house – is fermented and full of flavour if you’d like some extra kick on this one, though I enjoyed just tasting truffle.
From the red-sauce collection we take Salsiccia ($28) that centres house-made pork sausage against tomato, red onion, black olives and lakes of smoked mozzarella all sprinkled with oregano. This heavier combination proves equally pleasing against the well-handled, wood-fired base.
Feeling wintery, we pass up a salad in favour of Roast Pumpkin ($16) cooked in the wood-fire oven skin down, until it almost turns to candy. The natural sweetness is balanced by hazelnuts and Gorgonzola. Between the three of us, this is exactly the right amount of food for a quick lunch, and a good second look at this two-tiered Central Coast venue that will no doubt win my custom again.
NOTE: You can see my review of the main restaurant back HERE.
366 Avoca Drive, Avoca
Ph: (02) 4381 1436