Gastrology bloggers dined courtesy of Crust.
Crust has just added eleven new flavour sensations to their menu this month, and as part of this product launch Gastrology was invited to sample a couple of items from their new menu.
The new menu features some mouth-watering additions including Singapore Chilli Crab pizza made with King Crab and a decadent dessert pizza, the Elvis Crumble.
We tried the Sangria Duck Ragu pizza and the Roast Beetroot pizza from Crust’s Port Melbourne store.
The duck pizza was delicious. The tender pieces of duck had been marinated in Sangria Infused Jus and were full of flavour. The Mandarin Segments added a lovely hint of acidity and sweetness to the pizza. We loved the addition of freshly shredded Radicchio.
The Beetroot pizza was a lovely vegetarian pizza. The Beetroot was earthy and sweet and the Harissa Infused Hummus base was aromatic and went perfectly with the crunchy Crushed Walnuts and Honey.
Crust always showcases its new products as real, honest food and its latest new menu is no different. We are told the premium gourmet pizzas are made with only the finest ingredients; measured by hand and combined to create Crust’s unique flavour combinations.
To find out more, order online or find your local Crust Gourmet Pizza Bar visit http://www.crust.com.au