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The signature pizza is a pungent mix of fermented honey-garlic and pecorino, the sauce on the marinara and the margherita is sweet and if you fancy, you can top any pizza with a salami-based XO that tastes like MSG and the sea.

A Neapolitan would be appalled. But the locals don’t care about that, or the fact they have to queue for takeaway and huddle around tiny tables barely able to fit a few slices and a salad of baby cos and charred grapes. They’ll tell you Westwood is the best pizzeria in Sydney.

Their evidence? A three-day fermented base so light and thin it requires a fold just to keep everything intact; a crust thick, complex and chewy like sourdough; a seasonal menu built with Australian-only ingredients; and free BYO plus local beers and seltzers. Can’t squeeze it all on the table? The nearby park’s got your back.