Red Sparrow Pizza was the first all vegan pizzeria in Melbourne when it opened it’s doors in 2016. Since then, their popularity has grown exponentially with the use of fresh and high quality ingredients shining through in the delicious pizza’s.
Owner-chef Michael Craig and partner Shelly Scott opened Red Sparrow Pizza because they just wanted to go somewhere where they had more than one choice for the vegan option.
Originally a 38 seat dining room, where they booked out almost every night of the week. Red Sparrow has recently knocked down the wall and built a red brick archway into another area, allowing them to seat 96 people.
The pizza’s at Red Sparrow are nothing short of spectacular. With a staple menu comprising of classics like the Bianca, a white base with garlic confit, mozzarella, potato, leek, rosemary and parmesan and the Buffalo Tofu, with a San Marzano tomato base, mozzarella, spiced tofu, broccolini, ranch and fresh dill. Of which the majority can be made gluten free.
They also have a Specials board, with new creative pizza’s changing regularly. But one of the biggest difference’s with Red Sparrow Pizza, is the option to add dipping sauces. Gone are the days of dry crust that you force yourself to eat. Long live dipping sauces for pizza crust, with BBQ, Pesto, Aioli, Ranch and a Chipotle Mayo, you would come back just for these. Luckily for you the pizza, fries, beer and everything else is top notch.