The establishment serves exactly what its name, Da Orazio Pizza + Porchetta, suggests. So, you will not expect to find porchetta pizza on the menu, which is perhaps a good thing. However, the pizzeria serves porchetta sandwiches, which is a good thing. Chef Orazio d’Elia purchases his at about 18 kgs and slowly roasts them, spitted, rolled, and boned, until the surface becomes burnished, and the inner part is juicy and pale. The meat has an appealing texture and is just about as excellent as you may expect–salty and dimpled, pizza-style bread inflated, and unequal and generous slices. Given a chance, you might perhaps say that, in an ideal world, the marinated sautéed eggplant could perhaps be somewhat more generous. However, it is the most impressive and delightful porchetta sandwich you have ever tasted on the planet. It is served in groups of fours, and the pork is also served in plates designed for four, two, and one. It is served with a little jug of juice and some lemon. It is fantastic with a reasonably generous division. Therefore, you might want to practice some moderation when ordering.
Porchetta is ancient to Rome, and the pizza is created in Naples-style, which is Chef Orazio d’Elia’s birthplace. Maurice Terzini’s background is exhibited in the wines, as well as the arrosticini. Arrosticini is a perfect example of the category with their tight small slices of lamb prepared over a grill with olive oil and lemon wedges.
Da Orazio Pizza + Porchetta was designed by Mathew Herbert after Maurice Terzini requested for a setup with the theme “Rick Owens arrives in Bondi”. Herbert delivered in glamorous fashion. Da Orazio Pizza + Porchetta is very much like Bondi, featuring a rich selection of whites, with alternating clothed and unclothed wooden tables. The only place that Da Orazio Pizza + Porchetta stands out from Bondi is that in Da Orazio Pizza + Porchetta, the only thing that resembles water is the surfers passing the premises with their bobbing boards while heading home. The establishment features concrete floors and walls, the oven and bar are located on opposite sides, and a series of Maurice Terzini’s trademark tiny tables in between which are reconfigured continuously to allow the flow of porchetta-seeking punters. The toilets are Japanese-inspired and feature built-in basins. The ceiling features spectacular ridges created from wainscoting layers that help reduce some of the noise concerns. Little lamps sprouting in groups of three in odd places are also likely to grab your attention. The setup also has a water station featuring a David band frame. The staff is donned in white aprons featuring Maurice Terzini labels, supplemented by white converse low tops. The cutlery is exhibited in Uashmama bags. It’s a spectacular scene to witness.
The side dishes are fantastic. One of the most popular sides is the Broccolini, which is well-prepared with garlic and chili dressing. Going with a bread order when you are yet to indulge in porchetta sandwiches and pizza may seem like a bad idea. However, both schiacciata and pane cafone are worth trying as compliments for the fantastic buffalo Mozzarella, which is sold in lots of 125 and 75 grams, or the Ricotta Fresca, which is very sweet.