Bank Street Social’s Pizza Bar is open until midnight Sunday-Thursday and until 10pm Friday & Saturday nights and serves up freshly made stone-cooked pizza in Adelaide’s West End.
Using locally-sourced ingredients, each pizza features regionally-inspired flavours from some of South Australia’s best gourmet food suppliers.
All dough and sauces are made fresh and in-house by our chef Elliott Tagi.
The Mushroom – $19
Sauteéd mushroom medley, goats cheese, lemon zest, fresh parsley, pesto, salt & pepper mix.
Barossa Pepperoni – $20
Spicy Barossa pepperoni, fresh chilli & paremesan
The Chorizo – $21
Hahndorf chorizo, parmesan, roast potato, fresh rocket & pesto.
The Eggplant – $19
Miso & harissa glazed eggplant, bocconcini, chunky romesco sauce & fresh rocket.
The Pumpkin – $19
Honey roasted butternut pumpkin, spinach, ricotta, toasted walnuts, fresh rocket & lemon oil.
The Margherita (v) – $18
Diced Riverland tomatoes, basil, bocconcini, cracked pepper and Himalayan pink salt.
GF pizza bases & vegan cheese options are available – surcharge applies.
Hand-cut Chips – $8
Seasoned hand-cut chips, twice cooked. Served with aioli.
Cauliflower Tempura – $10
Beer-battered cauliflower & onion with spicy chipotle aioli
Garlic Bread – $9
Fresh house-baked garlic bread
Haloumi Fries – $12
Crispy haloumi fries with chipotle aioli and lemon
Whipped ricotta – $10
Ricotta, marscapone & goats cheese with toasted pine nuts, caramelised honey & baked focaccia
Trio of Dips – $14
Stone baked flat bread with a selection of dips and olives
Charcuterie board – $18
A selection of red wine chorizo, prosciutto, cheeses (2), quince paste, fruits, crackers & focaccia