La Stalla, an industrial-chic pizzeria in the heart of eclectic Melville. The flavourful menu includes wood-fired dishes, roasted chicken and fresh salads. Dessert options boast a number of home-made gelatos, served either with a cone or in a bowl. The restaurant promotes sustainability sourcing 95% of its ingredients from their personal farm. Their hands-on-approach led by Chef Nathi and FOH manager Devon makes this relaxed evening out one to remember.
La Stalla Alfredo Tagliatelle served with roast chicken and field mushroom tossed in a black pepper and parmesan cream.
Homemade Pumpkin Gnocchi roast pumpkin cubes served in chervil cream and fresh ricotta.
Diane pizza, wild boar bacon, napolitana sauce, cherry tomatoes, and fresh basil leaves.
Beef Bolognese hand-cut spaghetti pasta tossed together with beef Bolognese and topped with parmesan shavings.
Homemade cheesecake served with vanilla gelato.
- white chocolate and salted caramel
- Dark Chocolate Oreo
-Sicilian lemon tart served with a scoop of mascarpone.
-Italian Gelato/Sorbet (3 scoops of any of the below).
-Vanilla - Granadilla Sorbet
-Belgian Chocolate - Pomegranate Sorbet
La Stalla, which means the stable in Italian, is an industrial-chic pizzeria in the heart of eclectic Melville. The simple, flavourful menu features a selection of well-priced small plates, a number of wood-fired dishes and pizza options, roasted chicken and fresh salads. Dessert is a selection of home-made gelato, served in cones or bowls. The Chef at La Stalla is Saymore Nyagoto, and it is managed by Tatiana Nathan.