Inside the holy structure, 90s grunge bands provide the soundtrack to the simple but effective concept; organic pizzas, relaxed vibes, and an obscure minimal intervention wine list.

Winemaker Taras Ochota, graphic design whiz (turned pizza guru) Charlie Lawrence and chef Nick Filsell are behind the character-packed haunt.

Staff resemble members of the aforementioned bands and the décor is full of rustic charm. Fairy lights in booze bottles, tables made from old doors, reclaimed timber and a mezzanine dining area all add character to an already eccentric space.

Then there’s the pizza toppings. The Ol Smokey combines a delightfully spicy mix of chipotle passata, “proper” salami, crazy smoked cheddar, mozzarella, and gazzapazza (a zesty green sauce). The Bánh Mi is a fresh, crisp twist on the Vietnamese classic (complete with 20-hour cider braised pork), and signature chilli infused honey makes the Buzzbomb’s soppressa sing.

Wash it all down with exotic and local wines, imported and local tinnies, spirits and native-inspired softies.

A fire pit, mulled wine and warm olives tease the senses during winter, while warmer months beg for leafy al fresco dining. A wonderful, welcoming place in which to lose yourself, no matter the season.