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SHARE PLATES

& PIZZA

A TASTE OF OUR MENU

  • chickpea fritters, calabrian chili aioli | 12

    jamón & manchego croquettes | 18

    beef tartare, salt and vinegar chips | 19

    baked vodka pasta, ’nduja, stracciatella  | 24

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  • manilla clams, cured spanish chorizo, pernod, leavity sourdough | 26

    bavette steak, smoked pepita chimichurri | 39

    anderson ranch lamb cutlets, garlic yoghurt, aleppo & sumac butter | 42

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  • margherita | tomato sauce, fior di latte, basil | 19    

    sausage | pork and fennel sausage, kale, mozz, calabrian chili, lemon, pecorino | 23

    hawaiian | smoked ham, grilled pineapple, fresno, fior di latte, tomato sauce | 23

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Full Menu

OUR STORY

The team from Five5eeds wanted to create something loved by travelers and locals alike. A laid-back Tuesday dinner, a weekend date night—whatever the occasion, we’re here for it.

Great food, quality drinks, solid value, and an unwavering commitment to pizza perfection.

@MATILDAPARKCITY ON INSTAGRAM

Chickpea fritters with Calabrian chili aioli. Crispy, with a little kick—built to share.
A staple since day one—our baked vodka pasta with ’nduja and stracciatella.
Wild snapper crudo with blood orange, fresno chili, and shoyu. Bright, clean, and sharp where it counts.
No riff. Just respect. Our Penicillin stays true to Aussie legend @samueljoelross. Blended scotch, Islay scotch, lemon, honey, and ginger—smoky, spicy, and sharp where it counts.
Our Spring Salad—Kevan’s baby leaves, golden beets, asparagus, whipped feta, marcona almonds. @pamaws_organic_farm
Pavlova with whipped mascarpone and rhubarb. Our take on an Australian classic.