A new addition to Pyrmont’s dining scene is taking sandwiches to a new level – quite literally.
Eat Ozzo, a casual Italian street food spot by husband-and-wife duo Chandni and Ankit, specialises in their signature creation: the Ozzo – a light, airy bread pocket fermented for 48 hours and baked fresh to order in a pizza oven.
Drawing on the traditions of Neapolitan street food, the menu includes Pizzino (a folded “wallet pizza”), coffee until late, and an evolving lineup of street-style fillings. It's what happens when a fermentation obsession meets a sanga craving – or, as they like to call it, “a gut feeling.”
Each Ozzo starts with dough made from just three ingredients – flour, water and salt – fermented for two days to enhance flavour and aid digestion. It’s the kind of bread you can eat at 10pm without regret.
The couple sources ingredients locally and ethically – including Pepe Saya dairy, Vanella and Paesanella cheeses, Messina’s pistachio butter, and free-range meats. Coffee comes from B-Corp certified roaster Five Senses, and all sauces are made in-house.
“Our approach is simple,” says Chandni. “We want to offer food that’s full of flavour, made with great ingredients, but doesn’t weigh you down.”
It’s fast-casual dining, done thoughtfully. Open all day and late into the night, Eat Ozzo caters to early coffee drinkers, lunchtime locals, and late-night pizza seekers alike – offering an alternative to the usual heavy fare.
To mark its launch, Eat Ozzo is giving away its Butter-Wreck – freshly baked Ozzo served with Pepe Saya butter – between 8am and 11am throughout March. Post a photo on Instagram with #EatOzzo, and you’ll receive a free Ozzo on your next visit.
