Moonee Ponds Pizza Restaurant

The pizza margarita tasted good, but I think that the base is too thin, hardly any taste of the pastry and there is too much oil.This makes eating it good at first but you begin to get a feeling of richness and you loose the desire to finish it. I hope this review is constructive, so that in future there will be a little more bread substance next time. Service good, friendly and prompt.

Try the FARMER'S PIZZA, its one of the best among others delicious meal from this restaurant.

I been going there for 5 years now. pizza is batter now than ever before Perfect base good amount of toppings and the sauce just love it . staff is very friendly. good family restaurant. can be busy some time so recommend booking. may have to wait for food some time when busy specially Friday, Saturday but always worth it

They simply make out Friday Family Night!!! There pizza and pasta is great, the atmosphere oozes family and the staff can not do enough, even when the kids are not at their best. They are our "local"!!!

Nestled in the heart of the urban dystopia that is what the French would term “Le Holmes Road”, Moonee Ponds Pizza has long delighted lovers of fine Italian cuisine. Gourmands are invited into a spacious dining area with panoramic views of the quaint tailors and sex shoppe situated a stone's throw away, and offered a range of vintage wines and boutique beers. Amongst the finery on offer is the delectable Jindalee '07 chardonnay and the tart yet popular VB longneck. Whilst myriad pastas and pizza toppings entice the more experienced banqueter, the signature dish of this establishment is undoubtedly the aptly named American. A thin, perfectly weighted crust is garnished with a tomato paste seasoned with the finest herbs from the Safeway province of Puckle St, setting the scene for the other culinary nonpareils that follow. Thinly yet thickly sliced pepperoni is generously spread over the paste in a matter reminiscent of the French masters; indeed it is not uncommon to hear a delighted diner marveling over the similarities between his pizza and a Matisse. Added to this veritable diorama of taste are olives which have been carefully matured in the finest glass bottles on offer at the Safeway province, nurtured to bittersweet perfection in some sort of quaint black liquid. Finely grated garlic is added to the pastiche in a manner which is at once bemused yet headstrong. Cheese from a plastique bag too. Then the entire masterpiece is covered in oil, most likely by a chef who does a ballerina like swirl with the bottle as he dances around his creation like a winged avatar of cuisine.