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.
After doubling their space in Collingwood, Red Sparrow have just launched a second location for all the Southsiders. Nestled in the heart of Chapel Streets food precinct, amongst the expanding vegan destinations the new restaurant has the same capacity and great food.
the team has managed to transform the space to create the same vibe and atmosphere that you know and love. Their trademark colours and imagery remain consistent throughout the venue. Including the trademark red neon sparrow. Of course, the food and drink menus that you drool over is exactly the same. The pizza specials will be the same across both venues as well.
The pizza’s at Red Sparrow is 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.