This September sees the unveiling of the new hand-built, wood-fired, Forno Bravo pizza oven at Ape & Bird, the newest opening from Russell Norman and Richard Beatty, founders of POLPO.
The steel, red painted oven (above) from Naples takes centre-stage in the ground-floor dining room, and Head Chef Alex Windebank will be creating Neopolitan style pizzas every day – using the best seasonal ingredients from Italy and England.
The menu
The pizza menu includes: Buffalo mozzarella, tomato & basil; Pork shoulder & pickled pepper; Spinach, Parmesan & soft egg; and Lamb meatball & anchovy.
Alongside the pizza offering there are small plates too, many cooked in the wood-fired oven, and these include; Roast pork belly, lentils & apple; Lamb leg, beans, peas & pea shoots; oven-roasted fish of the day to share; and Fried cauliflower, preserved lemon & chickpeas. A few much-loved POLPO classics also make an appearance on the menu from Fritto misto to Salt cod crocchette and Zucchini fries. Small plates will be from £4 and pizzas from £8.
A short dessert list will include treats such as: Flourless orange and almond cake; Bounty bites and Chocolate brownie, salted caramel and milk sorbet. The all- Italian wine list will begin at £18 per bottle and £6 per glass with the POLPO Garganega, and the POLPO Corvina. POLPO Prosecco Brut is from £30 a bottle and £6 per glass, and their classic Campari Spritz will be £8. Craft beer will be available by the half or bottle and suppliers will include Beavertown, Hackney, Kernel and Brooklyn breweries, from £3.
Good pizza, ugly oven!
“I am completely powerless when it comes to good pizza; I find it impossible to resist. And Alex’s classic Neapolitan pizzas at Ape & Bird are absolutely on the money. I have managed to cut my habit down to only one pizza a day, but such will power and cast-iron discipline is difficult. Our bright red Forno Bravo oven has to be the ugliest in town, too. It’s got to be seen to be believed.” says Russell Norman.
Ape & Bird, 142 Shaftesbury Avenue, London WC2H 8HJ
For more information click here