Review

Pizzeria Mazzie is the brainchild of Jon Spearman and reflects the New York native's upbringing. It serves old-school NY pizzeria-inspired pies made with double-fermented natural levain dough that produces a light, creamy-crisp pizza base. Mazzie also stocks international beers, mixes great cocktails and has an eclectic wine list that includes organic and biodynamic varietals to accompany pizzas, small plates and delicacies. Start with a shared charcuterie board of pate de campagne and pickles paired with classic caesar salad. Also consider Mazzie's marvellous meatballs and the mouth-watering escabeche, which is Sicilian anchovy with smoked chilli vinaigrette and fresh dill on sourdough toast. from the wood-fired oven, You can design your own pizza from the wood-fired oven but highly recommended is the signature bismarck topped with smoked buffalo mozzarella, homemade fennel sausage, pecorino cheese and an organic egg. Also excellent is hot hipster, a superb creation featuring fior di latte, Calabrian salami, spiced wildflower honey and chilli basil. Finish with a slice of ethereally light Basque cheesecake with homemade fruit compote.