It’s the flagship award winning eatery of its four outlets. Their secret dough recipe that base their pizzas and coat their wraps still very much a hit with its regulars entering its eleventh year now. That edge coupled with the deep bench of culinary influences of the Mediterranean reaching back thousands of years has allowed a success so many in the dining landscape fail to achieve.
Charlie Hoyek prides himself on the daily baking and freshness which is at the core of their popular menu staples of classic toppings and traditional Lebanese.
The fragrant aroma of toasting sesame, zaatar, oregano and thyme fills the air as you enter. 15 pizza combinations of spicy, sweet and savoury toppings will satisfy alongside 7 traditional lebanese flatbread and pie dishes. Vegetarians, vegan and gluten-free alternatives further enhances their appeal.
They’ve carried this over seamlessly into their wraps and sides, also characterised with the same baked freshness and local produce crunch synonymous in their pizza. Oven roasted / crumbed chicken breast, slow cooked beef, Sujuk sausage, Lamb kofta or Falafel are the alternating heroes in the 8 specialty wraps available – all with a vegan option Zaatar base alternative available.
The rough incisions in the cheese and spinach pie allow the filling to breathe and the outer casing to retain its crunch as its served straight from the oven.
The beautiful croquette of nuttiness accompanied with garlic sauce complements the great selection of meze.
Their team works tirelessly for more than 12 hours a day 7 days a week maintaining that consistency across all orders dining in, picking up and by delivery.
On Invitation: Sydney Guy Rojoe
A look back:
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