01 · Fire
Four tonnes of Napoli brick.
The oven never cools. Sicilian olive wood at 480°C, breathing between service.
02 · Stone
A slab, a shadow, a wait.
The pass is cold-forged steel. Everything else is instinct.
03 · Cornicione
Leoparded, never burnt.
Forty-eight hour cold ferment gives the crust its blistered halo.
04 · Melt
Fior di latte, torn by hand.
Campanian dairy mozzarella meets slow-cooked San Marzano in the last twenty seconds.
05 · Ninety seconds
The peel comes out fast.
Launch, quarter turn, quarter turn, out. Ninety seconds start to finish.
06 · Lift
One slice pulls the rest.
A cheese pull is a bake meter. Ours reads clean, every pass.
07 · Aurora
Ninety seconds of fire, on the counter.
Twelve seats, one shift. This is what you sat down for.
The oven
Four tonnes of Napoli brick.
Aurora's oven was hand-laid by third-generation forno builders in Naples, shipped whole, and fires on Sicilian olive wood at 480°C. It doesn't cool down between service — it just breathes.
- 480°CPeak floor temperature during service
- 90sBake time from launch to peel
- 48hCold-ferment for every dough ball
- 1998Year Aurora first fired
Book the counter.
Twelve seats, one shift, 6.30 and 8.45pm. Reservations open Tuesday for the following week.