Zero95 Pizza Bar (Dromana)
- Nonno’s Meatballs
- Half Shell Scallops
- Salina Pizza
- Bufalina Pizza
- Panna Cotta
We were off to a pleasant start with a trio of entrees including Nonno’s Meatballs, Half Shell Scallops and Bruschetta. The standout was no doubt the elegantly simple bruschetta. Served on a slice of wood fired pizza dough, the mixture of freshly diced tomatoes, onions, fresh basil and stretchy stracciatella cheese made for a light and refreshing combination. The initial crunch of the dough made way for a light fluffy experience. Delicious.
Our mains consisted of the Salina and the Bufalina. The Salina was our favourite, loaded with beautiful truffle paste and mushrooms that made for an exceptionally fragrant experience. The forward truffle sensation was well accompanied by tender, boldly flavoured San Daniele prosciutto, which offered up a strong meaty flavour that just begs for one more bite. All held together by melted mozzarella and with a drizzle of chilli oil, you bet this pizza delivered a wholesome, flavourful hit!
The Bufalina in contrast was perhaps best way to admire the quality ingredients and savour the house-made dough. The light, puffy crust exhibited a beautiful charred outer with heat spots that made for a light and fragrant experience. The slight crispness of the outer edge made way to a base that was thin, crisp and held its structural integrity without a question. On top sat a beautiful tomato base that’s well complemented by generous helpings of melted buffalo mozzarella that was light yet creamy. Alongside sat leaves of basil that added a tinge of spice. Simply a delicious, no fuss pizza done the traditional Italian way.
Of course no Italian feast can be complete without dessert. We dug into an utterly irresistible Panna Cotta that was so rich and creamy, with a thick consistency that was balanced with diced fruits. Their Cannoli also impressed with a silky ricotta filling and a crust, crumbly outer.
Nonno’s Meatballs and the Half Shell Scallops weren’t bad either. The meatballs were generously sized and were well seasoned, cooked in a rich and fragrant tomato sauce. Our only gripe was that the meatballs were a tad saltier than expected.
The scallops themselves were of top quality. Fresh from Hervey Bay, they were just so tender and meaty. The crumbing was fine and buttery, perhaps too much so that it distracted away from the freshness of the protein.
It was overall an enjoyable Italian meal dished up by Zero 95 in Dromana. There’s no doubt their reputation precedes them, and if for nothing else, the pizzas at Zero 95 are a must try.
Would Penguin Eat Again?
Penguineats would like to thank Zero 95 for inviting us.