Time Out Says
The staff, however, were exceptionally welcoming and friendly. As well as the cheery and chatty help with pizza recommendations, explaining the unusual concoctions displayed on the board, other steps that took the service above and beyond the usual fast-food place included accompanying me to the nearby restroom in the lobby of the Bayswater Tower (the venue doesn’t have its own). When I started to read my book, the staff also asked if I’d like the music turned down; after I’d politely declined, they subtly did it anyway.
Options on the menu include the chance to make your own pizza, as well as the ‘half-and-half’ option of choosing two different types of pizza in one. I opted for a half-and-half style featuring ‘Ned Kelly’ (pepperoni, onion, spicy Oz beef and extra cheese), and the recommended satay chicken (roasted chicken, onion, cheese and satay sauce).
The staff seemed so nice, I really wanted to like the pizza. In reality I enjoyed it, but in a really guilty, greasy way. With the first slice of Ned Kelly, the oil trickled down my hand – the pizza was laden so thickly with toppings, the base looked as though it was being smothered by the blanket of cheese on top. There was nothing gourmet about it, but it was still tasty – a hearty and greasy little pleasure.
The satay chicken half was equally thick and heavy. Yet despite the way the sauce sat in an immovable sludge on the surface, it was a surprisingly pleasant combination, although the sweetness of the sauce began to overpower me towards the end.
It’s not fine food, and it’s not worth an extra-special visit – this venture is a takeaway venue as much as anything. If, however, you’re a Business Bay local and fancy the Cheers effect of a place around the corner with friendly staff, this is for you. And if you fancy an over-the-top, one-off calorie blow-out, these pizzas could be for you too.
The bill (for one)
1x large satay chicken and Ned Kelly pizza Dhs51
1x small water Dhs5
1x soft drink Dhs5
Total (excluding service) Dhs61
By Penelope Walsh | 15 Oct 2012
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