A popular Perth pizzeria welcomes one and all with its handmade, straight-shooting take on Italian fare appealing to the cool kids as well as parents with bubs in prams.
Banging pizzas, textbook-perfect pasta and timeless desserts – forget counting calories at Monsterella and embrace the all-welcoming brand of generosity that has made this corner bolthole a particularly buzzy spot for the past five years.
Dimly lit with distressed paintwork and at times downright noisy, Monsterella really sings with the speed at which its Napoli-style pizzas – made from dough naturally risen for 48 hours – emerge from the woodfired oven. The spicy Diablo with hot salami, ’nduja and fresh and flaked chilli is best eaten with a chaser of the Crudo, a pizza bianca with basil, prosciutto and pillows of fresh buffalo mozzarella that help cool the fire. (Note, too, that the pies are available gluten-free and can be adapted for vegans and vegetarians.)
The spicy Diablo with hot salami, ’nduja and fresh and flaked chilli is best eaten with a chaser of the Crudo, a pizza bianca with basil, prosciutto and pillows of fresh buffalo mozzarella that help cool the fire.
Silky hand-cut pappardelle carbonara lightly perfumed with truffle makes a case for being one of the best in town – Monsterella’s pasta is still made by co-owner Tania Nicolo’s mum Maria – while lamb skewers (arrosticini) are a solid shared starter, tender and seasoned generously with salt and olive oil.
Attentive, efficient service can flag occasionally, but hold out to end your meal on a high – the neatly layered chocolate-driven tiramisu, proves why this casual yet considered diner has earned its status as a beloved neighbourhood mainstay.
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