“Sustainability and simplicity often go hand in hand, and stripping systems and processes back to what they ‘used to be’ is a source of inspiration for us.”
Boscaiola pizza (foraged mushrooms, local fior di latte, garlic, basil, thyme, and black pepper); Cone Bay barramundi pan-roasted in wood-fired oven with late-summer tomato panzanella; and chicken riblets spiced and fried with Tuscan slaw and mustard fruits.
It’s hard to decide what the true heart of Ladro TAP is. Is it the wood-fired oven that churns out exceptional Roman-style pizza? Or the twenty taps pouring Ladro’s own wine, craft beer, mineral water, and kombucha from kegs?
This is a minimum-waste, minimum-fuss kind of place, where crisp-fried Sicilian-style free-range chicken riblets are both a clever and a delicious way to use a part of the chicken often discarded.
Both Ladro TAP and Fitzroy sibling Ladro have achieved zero organic waste through a Closed Loop bio-composter, which turns waste into compost that’s then donated to community projects – and you can even add compost to your takeaway order.
Take your own wine on BYO Mondays, when the $5 corkage fee goes to the St Vincent’s food vans for the homeless and disadvantaged.
“If you see someone busily putting compost on street gardens late at night in Prahran, it might just be Ingrid Langtry of Ladro TAP spreading a bitof community spirit.”
–Kerry McBride, craftypint.com