Pizza East: Upmarket setting with faithfully good eats

There's a short list of wood-oven cooked, non-pizza options - pork belly, chicken, beef, salmon - but the pizzas are the business.

Although the bases are distinctively bready and nothing like pizzas as sold on the street in Naples, they're none the worse for it, it being a particularly good bread, deep-flavoured, crisped on the edges, pleasingly elastic in the middle.

Options include a combination of courgette flower, ricotta and marjoram, and a modern classic: veal meatballs, prosciutto, cream and sage.