Garfield Pizzeria 293-297 Lygon Street

Brown Butter, Seas Salt & Garlic

Garlic & Sesame Dip. Great for garlic bread, great for crusts.

Anchovy Plate (without Garlic Bread); white anchovies, anchovy butter and boquerones

Anchovy Plate (white anchovies, anchovy butter and boquerones) served along with our signature Garlic Bread

Prosciutto, extra virgin olive oil

Buffalo Mozzarella, Stracciatella, Basil

Cosberg, Buttermilk & Sweet Salty Seeds

Stuffed with chicken & beef, fried and served with lemon wedge.

Skin on fries, rosemary

Fried globe artichoke & lemon 

Pecorino, Black Pepper & Potato Crisps

Fiorre, Smoked Scamorza, Zucchini, Lemon, Pistachio, Basil

Bonito Bechamel, Scorched Sweet Chilli, Crudo Tuna

BBQ Sauce, Fermented Charred Pineapple, Jalapeno, Mortadella

Brown Butter Prawns. Scamorza, Endive, Lemon, Capers Green Chilli

Donati’s Pork & Beef Meatballs, Oregano, Basil

Tomato, Fiore di Latte, Basil, Dreid Oregano

Cherry Tomato, Confit Garlic, Roasted Chilli, Anchovy

Pancetta, Egg, Black Olive, Green Chilli

Salami, Crispy Calabrese Salami, Roasted Red Chilli, Olive

Gin, Campari, Vermouth. Classic!

Aperol, vermouth and prosecco

Disaronno Amaretto, San Pellegrino Chinotto, Strawberry Popping Boba

Amaro Montenegro, Yumbo Blood Orange, Passionfruit Pulp

A perfectly balanced best mate for our pizza's.

Sangiovese

Fiano

Dry, Floral, Refreshing Acidity

Textural "Chardonnay adjacent" wine with notes of green apple, pineapple and citrus

Indigenous Italian varietal offering bright florals and great texture.

Refreshing citrus, vivid, textural and rocky with blood orange notes.

Big red fruits, fresh and slightly salty

Great local pinot with vivid strawberry and spice notes.

Juicy and perfumed. Mostly grenache with a touch of mencia.

A refreshing, full-flavoured euro styled (non-alc) beer

A blend of Garganega and Chardonnay from twenty year old vines planted over chalky limestone in the Colli Euganei.  This was fermented on the skins for three days and after fermentation rested in vat until the following spring before being moved to bottle with a little juice from the same harvest.  A hazy gold in the glass, this gently sparkling wine is all stone fruits, citrus, yeast and spice, making for a formidable aperitif.

A fluffy white mousse shows good staying power over a pale straw coloured base that has an exceptionally fine bead flowing through it.  Aromas of pear, citrus and red apple mix with some lees like notes. Refreshing pear and red apple fruits drive the palate. Light airy mouthfeel with some citrus and delicate bready characters also evident. Finishes dry and crisp with a stimulating aftertaste that has a touch of sherbet to it.

The Donatis are veritable icons of Lambrusco country; their family estate has been producing wines since the 1930s on the outskirts of Parma, Emilia Romagna. Its inky dark purple hue is crowned with a persistent raspberry-coloured froth. Aromas of black plum and strawberry entice the nose, while dark cherry flavors, balanced by crisp acidity, a distinct peach-stone bitterness on the finish. Certified Biodynamic

Savino, Anna and Riccardo Braghieri make wine in the rolling hills of Val Luretta. Savino and Anna bought one hectare of vines around 30 years ago and now farm 8 hectares, they have always worked organically. The Braghieri family make wines that we love to drink. And obviously the locals feel the same as most of their production is sold to private customers and local trattorias in demijohns. When bottled, everything is bottled with a little sugar left so that most have a slight spritz on opening. The gas not only protects the wine but adds to their drinkability and freshness. A short maceration of malvasia – this is delicately aromatic, with a real quenching saline and salty note on the finish. A lovely bottle to have an an aperitivo.

Emerging Australian winemaker at the top of her game.  Superb pet nat that finds quiet complexity, strong saline scaffolding, a touch of yeasty, nutty savouriness and a course of scintillating riesling citrus and floral character. Tightly wound with tiny, persistent bubbles, vivacious in scent, crisp and very, very refreshing to drink. A stellar sparkling wine of energy and deliciousness

Antonio Fattori is the third generation to grow vines and make wine at his family’s Terrossa estates. These wines are made from fruit grown on the vineyards near Antonio’s home. Tastes like: Honeysuckle, red apple, juicy pear, musk.

Fausto and Cinzia Cellario are 3rd generation winemakers in the western outskirts of the Langhe, making Favorita fit for all your fave folk. The 2023 La Frea is pure, clean, and pops with freshness, straight from a 500m-high vineyard. Tastes like: slate, lemon, rose, apricot

This wine comes from a blend of small south-facing vineyards in the Soave Classico area, from vines predominately between 70 & 90 years old. As with all the wines the grapes are farmed on steep terrace vineyards using Pergola’s, the traditional method of farming in Soave Classico. The soil type of the Montesei vineyard sites are a mix of porous volcanic rocks, lined with clay and silt. The grapes specific to Montesei are always picked first due to the warmer south facing exposition of these sites. Hand picked, pressed and fermented in tank. No malolactic. Left on fine lees for 4 months. Tastes like: bitter almond, white peach, citrus flowers

The local Trebbiano in Abruzzo is the backbone of a few of Italy's greatest white wines (Tiberio and Valentini) and shines here. The wine is fresh, racy and light with tangerine, citrus flower and a lovely pithy texture of mineral and delicate extract. Tastes like: green apple, pineapple, citrus floral, saline

Tenuta delle Terre Nere is the highly respected estate founded by Marco de Grazia in the early 2000s on the northern slopes of Mount Etna, Sicily—an “island within an island” marked by dramatic elevation and volcanic soils. Covering around 45–55 hectares across multiple contrade (cru sites), the vineyards sit between 600 and 1,000 meters above sea level and include pre-phylloxera vines—some over 140 years old—that infuse the wines with rare depth and nuance. The estate specializes in Nerello Mascalese-dominant red wines—often blended with Nerello Cappuccio—as well as Carricante-based whites, all crafted to reflect the character of their individual sites. Farming is organic and site-focused, and winemaking is restrained and terroir-driven: carefully co-fermented micro-parcels, native fermentations, and judicious use of neutral oak and amphora uphold freshness and elegance without overwork. Tastes like: pure, racy, volcanic, melon. 

MDI Friulano is a spirited, slightly off-beat take on Friulano from Victoria’s Murray-Darling region. It channels the character of Friuli whites, but through an Australian lens, resulting in a wine that’s both bright and texturally fun. The winemaker behind MDI has a penchant for alternative European varieties and natural-wine-style handling. With Friulano, they lean into skin contact to bring out aromatic depth and phenolic texture that gives the wine more presence than a standard white. The result is an aromatic, slightly skinsy white with citrus-herbal lift, a bit of chew from phenolics, and refreshing acidity that balances the weight. Tastes like: chewy, quince, peach, nuts, allspice

This 100% Pinot Gris comes from Box Grove Vineyard, planted on sandy soils ideal for whites. Handpicked in two passes, half the fruit is on Roussanne rootstock and the rest on Cabernet. A mix of carbonic and destemmed fermentation, with 5 days on skins, followed by aging in old oak and stainless steel. Fresh and juicy, Tastes like: strawberry, mandarin, white flowers.

Radikon is a legendary family estate near Oslavia in Friuli-Venezia Giulia, founded by Stanko Radikon in the late 1970s and now carried forward by his son Saša. The estate has played a pioneering role in the modern orange wine movement, reviving traditional methods of extended skin contact—sometimes lasting several months—to create powerful, textured whites and select reds that defy convention. Cult status. The Radikon Sivi Pinot Grigio started as Sasa Radikon's personal project, although he now makes all the wines for the estate. These wines (Sivi and Slatnik) are fresher and released earlier so you can still expect a challenging amber-coloured wine, but it's much more alive and vibrant. Tastes like: wild berry, citrus, sweet spice

Cult Zibibbo from a cult producer.  From Pantelleria, a tiny rugged volcanic pocket 100km southwest of Sicily.  Fruit from old vines, ancient terraces and volcanic soils.  Vineyards never messed with, worked by hand and horse.  Ferments in terracotta amphorae buried in the vineyard.  On skins. Nothing added ever.  Tastes like: citrus peel, white peach, salty sea breeze, yellow plum

A sophisticated, dry, and textural rosé produced in the Yarra Valley. It is crafted from younger Nebbiolo vines grown on the granite-rich soils of the Denton View Hill vineyard. Often described as savory, refreshing, and highly sophisticated, leaning into the unique, structured characteristics of the Nebbiolo grape. Tasting Notes: A bouquet of wild strawberries, orange peel, bay leaf, and subtle charcuterie. A fine, gently grippy tannin structure with refreshing acidity.

A delightful blend of 80% Marzemino 20% Lambrusco Grasperosa. Light red cherry, cranberry, pomegranate, and a lovely herbel edge, morish acidity and a hint of chalky tannin. Tastes like: very red fruited, bright and herbal.

From the Società Agricola Riccardi Reale is a rosé wine produced from Cesanese di Affile grapes. Grapes from different soils, volcanic and sandstone. Fermentation in wood without temperature control. Not filtered. 7 months of aging Tastes like: tart red berry, herbal, chestnuts

The 2024 Frank Cornelissen ‘Susucaru’ Rosato is a highly sought-after, natural field-blend rosé from Mount Etna, Sicily, primarily featuring Nerello Mascalese with Malvasia, Moscadella, and Inzolia. Known for a dark pink/orange hue and light-red body, it offers flavors of watermelon, citrus, and minerals with high acidity and savoury depth.  Tastes like: watermelon, citrus, mineral

lla Costiera is a small, family-run estate in Veneto, located in the Colli Euganei hills near Padua. It is led by Filippo Gamba, who has guided the vineyards under organic certification since 2004, making the domaine one of the region’s pioneers in sustainable farming. The estate’s vineyards, set on volcanic and calcareous soils, are planted to both native and international varieties, including Glera, Raboso, Merlot, Cabernet, and Moscato, with a strong focus on expressing the character of the Euganean hills. Tastes like : red apple, lemon, dry, bright, crunchy

The Gathering represents the bounty of great Victorian vineyards. We Gather to harvest, to ferment, press and blend. We Gather and choose only the best. An enticing Pinot Noir with bright red cherry and wild strawberry aromas, complemented by subtle spice and earthy tones. The palate is silky and vibrant, with a fresh, lingering finish. Elegant and equally enjoyable with or without a sunny park picnic. Tastes like: vivid strawberry, spice, fresh turned earth.

“The ultimate fly fishing wine. Chuck it in the river, and enjoy chilled at the end of your day fishing.”  This light red is all about super bright red fruit, and is very, very easy to drink. An ode to those super thirst quenching half way rose, half way reds, that still have some structure and interest about them...Central VIC's answer to Tavel maybe??! 2025's blend of this wine comprises 50% Shiraz, 25% Cabernet Franc, 25% Cabernet Sauvignon. Tastes like: raspberry, strawberry, blueberry, spice.

Doug Lillburne - ex NYC chef turned Aussie winemaker, a light, energetic red from the Pyrenees, blending Grenache with a touch of Mencia. carbonic fermentation brings bright redcurrant and cherry fruit, lifted florals and subtle spice.  Soft tannins and a whisper of earth give depth beneath the juicy, perfumed fruit. A fresh, modern Australian take on the southern French style. Tastes like: juicy, perfumed, orange oil, hibiscus, blue and dark mulberry fruits.

Crafted amidst Sicily's western slopes, this Nerello Mascalese offers a fresher, less tannic brightness compared to its counterpart grown on Mt Etna.  GioVino produces wines that are as elegant as they are intriguing. Juicy cherries and dried flowers lean into ripe strawberry, tangy cranberry, and tart blackberries on a playful palate Tastes like: cranberry, blackberry, dried florals, caper leaf

This joyous wine is sourced from two Nebbiolo vineyards in the Colbinabbin subregion of Heathcote, known for its iron rich soils. Pat Underwood works cleverly in the winery treating the two parcels separately then combining them with a touch of magic to create an expression of the grape that is as unique as it is great value. Tastes like: red berry, watermelon, salty citrus.

100% Sangiovese from 10 year old vines from Chianti, Tuscany. Aged only in steel this wine delivers remarkable drinking with immense value. Grown in the Podere Della Filandra vineyards that sit at 550 meters above sea level on Galestro (Clay) Tastes like: dark cherry, leather, cinnamon spice.

A lighter and younger Nebbiolo with no oak as was traditional in this area ( we are in Roero, Langhe) according to some books from the 1800s.  The soils here are sandier than in the southern part of Langhe and as a result, the wines have a little less shoulder but very pretty perfumes. This Nebbiolo goes under an 8 days maceration in cement with very few pumps over, in order to avoid too much extraction; then finishes to ferment and age in cement. Tastes like: cranberry, violets, mineral, spice

A vineyard nestled between almond trees and olive groves where Frappato and Nero d'Avola sit under the Sicilian sun. After 15 days macerating and a short time naturally fermenting, this Italian treasure is brimming with rosewater, pomegranate and cherry. With an underlying salinity and juicy body, this is a real thirst quencher. Tastes like: rosewater, pomegranate and cherry, salty and refreshing 

This is not your average Aglianco table wine or tourist drop, it’s serious drinking with immense elegance and polish.  Red and black fruits, spice, minerality, both sweet and savoury.  A family business from Elisabetta Musto Carmelitano, with her brother Luigi in the vineyard, and father Francesco with the wisdom. Organic practices.  Tastes like: raspberry, cherry, tobacco, earthy

Legendary sommelier, turned winemaker. From the Kennedy vineyard grown on the ancient pre-Cambrian era soils of Mt Camel.  Fermented and raised in tank, it captures the grape’s savoury sensibilities with a bright, pert line of acidity. A taut, food-driven wine that is vivid and savoury. Tastes like: fennel seed, anise, raspberry, cool blue fruits.

Pear cream with caramel sauce.