North Fremantle staple, The Black Truffle recently underwent a revamp and reopened on July 19th as a gourmet deli and pizzeria.
Born from a desire to share the love of seasonal, homemade food with like-minded people, the move expands on the delicatessen’s current one-stop-shop offering of wholesome lunches, coffee, pantry essentials, and seasonal grab-and-go homemade meals.
Revamp under new ownership
New owner and Fremantle local Dan Chrystal said he wanted to offer the community a neighbourhood destination fit to cater for the whole family.
“I’m really excited to get the renovations finished and to be able to put my spin on The Black Truffle,” Chrystal said. “Elevating the interior with a modern touch and offering great quality food through our new pizza oven across breakfast, lunch, and dinner has been six months in the making.”
Gourmet deli and pizzeria
At the kitchen’s helm, Nelly Mikolajczak and pizza chef Matteo Armeni have meticulously curated a flavour-packed menu inspired by Mediterranean traditions and paired with a passion for fresh, locally-sourced, farm-to-table fare. There’s also plenty to be found in the way of gluten-free, vegan, and vegetarian options.
Passersby can expect everything from a ham, Brie and rocket pizza bun, to a truffle and porcini pizza, and lemon pizzetta made with lemon curd, crème fraîche, and fresh basil.
“All our dough for pizzas and speciality sandwiches is handmade and proofed for 48 hours, with 80 per cent humidity providing a light dough with a big flavourful crust,” Chrystal said.
The star of the show is the Zanolli Citizen oven which was imported from Italy to ensure the crispiness and puffiness of pizza bases. All while simultaneously elevating the venue’s food offering across the board, from house-baked bread sandwiches to freshly toasted croissants.
According to Chrystal, he’s committed to producing food ethically and reducing waste while working closely with the local community and suppliers. This means all sauces will be cooked from scratch, sandwiches are made to order, and any excess food is thrown into soup or composted at the North Fremantle Social Farm.
