Calling all vegans! Your local northside pizza joint, Red Sparrow Pizza, is open and taking orders.
The latest addition to Melbourne’s growing vegan scene, Red Sparrow fills the gap in the market for high-quality vegan pizzas. The idea was conceived by Michael Craig and Shelley Scott, who as devout vegans, struggled to discover the perfect pizza. When they couldn’t find it, they decided to create something themselves. After 13 years in hospitality, including a stint as head chef at Trippy Taco, Michael was happy to accept the challenge of opening his own restaurant.
Since the idea came to being, Michael and Shelley have been conducting research – also known as ‘eating copious amounts of pizza’ – to find the right dairy-free cheeses to use. The end result incorporates ingredients such as tapioca mozzarella, coconut parmesan, almond feta and soy fior di latte. The fior di latte is made locally and unique to Red Sparrow.
The menu comprises a delectable range of pizzas that everyone can enjoy. The hummus pizza jumps out as an innovative option, with a hummus base, olives, artichokes and spinach, finished with fresh mint, yoghurt and dukkah. Meanwhile, the sausage pizza will make you forget you’re at a vegan restaurant with a barbecue base, beer-infused ‘bratwurst’, house-pickled jalapenos, red onion, mozzarella and aioli.
Once you’ve knocked back the main meal, turn to the dessert menu. There are plenty of 100% animal-product free dishes to choose from, including baked Oreo cheesecake and tiramisu.
It wouldn’t be a proper pizzeria without a wine or beer to go with every slice. In keeping with the theme, vegan-friendly wines and beers also grace the menu. Local beers such as Hawkers, Sample and Stone & Wood are accompanied by a long list of wines that are made without animal-derived ingredients.
Red Sparrow is the beacon in rough seas for all those who craved the comforting tastes of pizza but couldn’t find a vegan alternative. Michael and Shelley’s innovative work in creating an animal-free product means all can enjoy the Italian treat.
Photography: David Robertson, Love Bree Photography