Frittas. Pan-fried pizza, two days a week.
Saturday and Sunday mornings, 8 till 1. A separate room with a different oven and a shorter menu, built around one thing we couldn't stop thinking about.
Naples dough. Hot pan. No oven.
A Frittas is a Neapolitan-style folded pizza, pan-fried instead of wood-fired. Same slow-fermented dough we use across the road, different finish.
The pan does what a wood oven does, in a sixth of the time. You get the same blistered crust, the same chew, but built for breakfast service: faster, lighter, easier to eat one-handed with coffee in the other.
Different toppings, different week.
The menu shifts weekend to weekend. Bacon & egg most weeks. Ham & cheese on the days we feel classical. Turkish egg when the kitchen wants to show off. Ham & jam for the sweet-savoury crowd.
We pick the toppings on a Friday based on what's good at the market and what we feel like eating. Italian on the dough, anything on top.
The room where we test ideas.
Kimchi on dough is the kind of thing that wouldn't survive the main cafe menu: too divisive, too far from what people expect of an Italian sandwich shop. It works here because Frittas is the room where we're allowed to try things.
Same logic for the rest of our weekend programming: collabs with Heaps Normal, morning sets from Maestri, the occasional Caffeine Rave where steps-before-11am gets you 20–30% off. Follow @frittasbyozzo for the next drop.
Across the road from Eat Ozzo Marrickville.
There's always at least one vegetarian Fritta on the bench. The Smoky Eggplant has been on most weeks since we opened. It's the one we hand to anyone who looks unsure.
94–96 Chapel Street, Marrickville NSW 2204
Two doors east of Eat Ozzo Marrickville. Wave to the cafe team from the queue.
- Sat · 8 – 13
- Sun · 8 – 13
Weekend mornings only. Closed Mon–Fri. Five Senses espresso, Somage matcha, and Heaps Normal on tap.