Holloway

Say whaaat? An eyewear shop that turns into a restaurant at night? I’m not sure if this place could be more hipster if it tried, but it totally didn’t try, or maybe it did — but only ironically.
Anyhoo pizza is the name of the game here, and there were a couple of gems and a couple of so-so’s. The mushroom, Gorgonzola, and truffle oil pizza was AMAZING. It was so good I wanted to make it my wife so we would never be parted again, but alas I had to gobble it down as fast as I could so my friends didn’t get any. The Harissa lamb pizza came in a close second.
The menu switches up frequently so it’s best to get the tastes in your belly before they disappear. It’s BYO so grab your fill at the bottle-​o in the same strip of shops.
There’s two sittings and bookings are a must.

Walk by Holloway on any given week day and you’d be sure it was a closed up store front. By day, the owners Marty & Raff are below street level working on Holloway the eyewear & accessories arm of the business. Come Friday & Saturday evenings, they ascend into the store front and open the doors to eager diners as Holloway: The Restaurant.
I’d long wanted to dine here and an anniversary dinner for my boyfriend and I seemed like the perfect occasion. The restaurant is reservation-​only and they’re best made by emailing in advance.
As the space comes alive the eclectically designed restaurant pays homage to the eyewear they design out of recycled skate decks — they’re transformed into light shades and pieces are displayed in the recesses of the tables. But the kitchen is where Raffy gets the chance to indulge in his former life as a chef. Presenting a very simple menu, with only a few options per category, makes deciding what to eat easy.
Marty, as the all round waiter, piano player and court jester, is not your usual server. If you’re expecting a napkin over his forearm you’re in the wrong place. His banter and gentle sarcasm instantly builds rapport and you feel as though you may be dining in a friend’s humble abode. I’ll acknowledge this approach won’t be for everyone but for me, it worked.
We ordered an entrée between us (the parmiganna), while he opted for the tumeric barramundi with coconut wombok for mains and I the raviolli with lemon sage and mint. In the words of Marty, «If you’ve chosen the right main you won’t need dessert» and he was right. The thought of dessert left us pained and the exceptional mains seemed like the perfect full stop on the evening.
Pro Tip; It’s BYO. If you’ve forgotten there’s a bottle shop just two doors up.