Goodslice
Best Known For
Our dough is freshly made in-house, using flour imported from Italy, and fermented for a minimum of 24hrs to create the sourdough base according to the generations-old Neapolitan technique
Features & Facilities
Payments Accepted: Visa, Mastercard, Eftpos
Seats: 60 Chef: Jokopo Marino
Opening Hours
Mon Closed
Tue Closed
Wed Closed
Thu 5:00 PM - 8:00 PM
Fri 5:00 PM - 8:00 PM
Sat 5:00 PM - 8:00 PM
Sun 4:30 PM - 7:30 PM
Member Reviews (1)
kirstiec
