On my most recent visit I had the Prosciutto Eggs, which, aside from the obvious, comprised roasted tomato, spinach and roasted tomato on corn bread toast. The prosciutto was flavoursome and crispy, the eggs were fresh and perfectly poached, and the roast tomato actually tasted like a tomato. Unfortunately the corn bread was dry and crumbly, and I suspect was baked in a bread machine.

Normally I have the excellent BLT with avocado. If George Calombaris tried this, he’d probably say that he’d “be happy to serve this dish” at one of his restaurants. He’d likely also call out the mayo as the “hero” of the dish, and I’d have to agree. It’s “beau-ti-ful”.

Located up the southern end of Errol Street, Oskar doesn’t have much signage, except for one reading “Pizza”, so it could be easy to miss if not for the outdoor tables and delicious smells wafting outside.

There are quite a few pizzas to choose from, including some fairly unusual ingredients and a pretty good selection of vegetarian offerings. On this occasion we went for a simple margherita and a tomato, fior de latte and ham – both in large, and both priced at less than $20.

A large is plenty for all but the biggest appetites, partly due to the base, which is somewhat thicker than at many other new-wave pizzerias. The texture is good, with the right balance of crispness and chewiness. Of the two, I preferred the margherita, with good quality bocconcini, and a generous serving of basil. The ham pizza was overwhelmed by a 1cm thick blanket of densely packed ham. Hopefully they’ll learn that less is more.

However, reasonable pricing, good (not great) pizza and a well chosen beer menu ensures that I’ll most certainly be back.