Canteen Pizza celebrates West Australian produce cooked to Italian perfection. Just save some room for the persimmon panna cotta.
Canteen Pizza’s second iteration in one of Perth’s favourite riverside ‘burbs has all the hallmarks of the Cottesloe original. A short drive down Canning Highway, the menu remains faithful. The decor is modern, with warm wood, cosy booth seating, and a DJ playing on weekend nights. Grab a spot at the bar to work through the menu and a solid wine list, leaning into Italian regions with West Australian, South Australian and French labels making the cut.
The Neapolitan-style pizza with dough proved for 48 hours is the primary draw, from the relative simplicity of the marinara, with anchovy on the side, to the quattro formaggi with extra cracked black pepper. Look beyond pizza to a wider menu with excellent antipasti: slices of finochionna, the Tuscan salami lightly infused with fennel, to the smoked San Marzano tomato butter on grilled Shark Bay bugs. Crumbed schnitzel cut in-house from a whole Rottnest swordfish is served with a tangy cucumber and watercress salad with capers, bottarga and soft herbs. Roasted porchetta is thinly sliced and served with charred Brussels sprouts. Wood-fired pizza bread may sound inconsequential, but it’s the perfect pairing with cured meats and to mop up the leftover burnt butter in dishes easily shared or devoured solo.
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