Over the years, chefs Dominik and Mariusz have tirelessly experimented with some of best premium flours in order to arrive at the much loved Origano dough. Similarly some of these flours are used to make and bake daily, the homemade breads that accompany our renowned antipasto sharing platters, as well as our lasagne and salads. Origano pizza dough is made daily in-house every evening, with enough time to rest and prove, ready for the next days service.


Freshness is at the heart of the Origano ethos. Needless to say locally sourcing our diverse array of Italian meats, cheeses, flours and oils is difficult. There we use a combination of local Italian importers to assure the authenticity and quality of our menu.


Here at Origano we combine traditional cooking methods within our self built, contemporary wood burning, dual-fuel pizza oven. All of our pizzas are freshly prepared just before being fired straight on the stone, creating our light, crisp base.


In combination with our signature base and the right balance of tomato, seasoning and quality toppings make an Origano pizza. Served on a wooden bat, complete with your own pizza cutter. You decide how many slices!

With care, consistency and attention to detail we aim to provide a great all-round experience every time.