The Crust Gourmet Pizza Bar located at Mawson Lakes is part of a chain of takeaway pizza restaurants that specialises in pizzas that uses gourmet ingredients not normally used in similar outlets. Many of their pizzas also draw inspiration from 'signature dishes' from various cuisines, as shown from being named after said dishes.
Much like the dish it is based on, the Singapore Chilli Crab pizza has a potent spicy flavour coming from the slices of green and red chilli scattered on the top of the pizza. The crab meat was cooked just right with the tomato, hoisin, sweet chilli and garlic base adding to its flavour. It comes with a lemon wedge that you can squeeze over the pizza to give it a hint of sourness.
Notable for its use of truffles in the aioli drizzled over the pizza; the Truffle Beef 'Rossini' pizza had a topping of Wagyu beef, wild mushrooms and caramelized onions on a Bechamel base. Bechamel is the Italian name given to white sauce that plays a key role in French and Italian cuisine. The topping of parsley and basil helped to enhance the flavour of the beef and mushrooms with the truffle aioli adding a moreish note.
Truffle Beef 'Rossini' Pizza
Perhaps one of my mother's favourite, the Kimchi BBQ Pulled Chicken pizza had a unique combination of kimchi and pulled chicken marinated in Bulgogi sauce to give it its distinct Korean flavour. Kimchi is the name given to pickled vegetables that play a key role in Korean cuisine. The pizza also has a bit of heat from the chillies on top of it.
The Sriracha Pulled Beef pizza had a fresh look coming from the slices of fresh avocado which acted as a good contrast to the pulled beef and capsicum. The pizza also had a swirl of Sriracha sauce to give it a bit of a spicy kick. Sriracha sauce is a hot sauce produced in Thailand that is usually associated with seafood, but can be eaten with other food. Similarly to the Singapore Chilli Crab pizza, this pizza comes with a lime wedge that can be squeezed over the pizza.
The Vietnamese Chilli Chicken pizza had soft pieces of pulled chicken wonderfully complemented by the shallots and the Vietnamese inspired base. The topping of slaw gave it a bit of crunch and the chilli & coriander aioli rounded out the flavour of the pizza.
Their Pulled Pork & Slaw pizza had soft twice cooked shredded pork wonderfully accompanied by the caramelized onions. The slightly unusual topping of fresh pear and Vietnamese slaw added a refreshing element to the pizza with a bit of crunch with the aioli tying everything together.
Pulled Pork & Slaw Pizza
While we did not find them to be as enjoyable as their gourmet pizzas, Crust also has a few pizzas that can be found at most pizza bars. The Crust Supreme had a delicious mix of smoked ham, pepperoni, Italian sausage, mushrooms and capsicum with the olives added a salty taste balanced out by the sweet pineapple. Their Vegetarian Supreme featured a range of vegetables that gave the pizza a distinct texture, their flavours wonderfully brought out by the pesto aioli.
Crust's dessert pizzas are somewhat of a cross between a pie and pizza, with a high crust supporting the filling. Their Black Forest Crumble had a rich base of mud cake and cherries topped by a crisp crumble topping. The drizzle of berry coulis helped to complete the pizza. In addition to this pizza, Crust also has an Elvis Crumble pizza based around banana and caramel.
Black Forest Crumble
In addition to their pizzas, Crust also has pasta, salads, lamb ribs and garlic bread. It proved to be quite popular with the locals, as there were a few customers waiting for their pizzas when we arrived. There are ample free parking spaces in the front of the restaurant.