Extra Virgin Pizza | Artisanal Neapolitan Pizzas in CBD
Part of the Lo & Behold Group, Extra Virgin Pizza is known to those in the CBD for quality pizzas and drinks – you will notice that the place is bustling on weekdays, both during lunch and evenings. This is a place to go with a larger group so you can indulge and try the extensive menu.
To start, we had their Grilled Eggplant with burrata, charred tomatoes, almonds and pecorino ($26). This is my favourite starter with the freshness from the greens, smokiness of the grilled eggplant and charred tomatoes and creaminess from the burrata.
The other salad that we had was the yellowfin tuna & celeriac ($25) with green apple, pine nuts, miso-mustard dressing and capers.
Another start I recommend is the five-spice roasted carrots ($22), served with blood orange. As you can tell, I love my vegetables and especially so when they are grilled.
If you are there just for some light bites, you may want to try their monkfish cheeks milanese ($24). Similar to fish and chips, these small parcels of fish are lightly battered and served with salsa verde.
Alternatively, you can try petiole ($14) – fried dough balls served with 3 different dips: rocket pesto, ‘nduja (i.e. a meat-based dip) and pecorino fondue (i.e. a cheese dip). All 3 give you different flavours and if you can’t finish the dips, don’t waste them – you can savour them with your leftover pizza crusts later.
Onto the pizzas, we were recommended the Aloha’M ($30), one of their signatures. Consisting of smoked tomato, pineapple slow-cooked under parma ham fat, prosciutto cotton, for di latte and topped with organic evoo, this pizza is similar to the Hawaiian pizza that most may be familiar with.
If you love your cheese, you can try the New Classic ($28) – sicilian pecorino, anchovies, yellow datterini tomatoes, capers, fior di latte, organic evoo and basil.
My personal favourite is the Material Girl ($34) – black truffle cream, stracciatella, walnuts with mortadella nicely arranged and drizzled with organic evoo. Their pizza crusts are made with Caputo Nuvola flour and the thin crusts allow you to have a good crust to ingredients ratio.
Out of the pastas that we ordered, the Crab Aglio Olio ($34) was a standout for me. Squid ink tagliolini served al-dente with a generous amount of crab meat and baby san marzano – yum!
One of my dining companions preferred the Zucchini & Caciocavallo ($25). This reminded me of a clam chowder, except that it is meatless. A comforting dish to have.
By then, we were quite stuffed but could not pass up desserts. First up, we have the gelato bonbons ($12) which is coconut gelato encased within valrhona chocolate and cacao nibs for an extra bite.
We also tried EVP’s donuts ($9) – trio of donut balls with ricotta cream and topped with lemon pistachio, blood orange and ginger then dusted with cinnamon sugar. We recommend heading to Extra Virgin Pizza in the evening as the vibes are wonderful with the gentle breeze in the al-fresco dining area. Round up your pals so you can indulge in more! Budget per person: $30 – 40 per person