“Everything served at Etica is made by Etica. We keep our menu small and focused on the produce we source. Every animal-derived ingredient on our menu comes from local farms that practise the highest animal welfare standards within the industry in Australia. It’s important to understand the origin of our food in order to appreciate and enjoy it.”

Conchiglie alla papalina (housemade pasta and pork sausage with foraged porcini); pizza patate with roasted potato, radish, sage, and vegan mayonnaise; and leek and lettuce fritters.

Squeeze into the tiny dining room dominated by a mosaic-tiled woodfired oven hand-made in Naples and prepare yourself for a genuine Neapolitan pizza experience. Special care is taken over the organic sourdough base aged for at least thirty hours, the freshly made mozzarella, and the biodynamic vegetables.

Etica has developed a set of priorities for its produce, which comes from four local farms, including animal welfare, quality, organic or biodynamic, and local and seasonal. Staff are invited on farm visits, green waste is composted, and the wine list is small and agile, championing wines made with minimal intervention.

Also check out the restaurant’s little sister Bar Etica for Roman-style pizza al taglio (by the slice) and its “slaughterhouse/glasshouse” interior and art installation. Challenging, yes, but the Pisanelli’s believe our meat and dairy industries benefit from being challenged by educated consumers.