Slice of heaven – Sunnyside Sliced brings its primo pizza to Newstead
After earning a reputation as one of Melbourne’s best slice shops, Sunnyside Sliced has made its way north to Gasworks Plaza in Newstead. Operating under the motto of “nice by the slice”, owner Ali Cengiz is bringing his obsessive attention to dough, balance and old-school hospitality to a space built for movement and momentum. The goal isn’t reinvention – just doing things properly, again and again.
Ask Ali Cengiz, and he’ll tell you that great pizza starts long before it ever reaches the oven. He’s one to know – as owner and operator of Sunnyside Sliced, Ali is well-versed in the art of pizza making.
“Dough is a living thing – it reacts to its environment, so consistency doesn’t happen by accident,” says Ali, who tells us he was practically raised in and around his dad’s suburban pizza joint growing up.
Sunnyside Sliced’s reputation as a premium pizza peddler didn’t happen by accident, either. In the years since Sunnyside first opened in Mentone in 2021, the slice slinger has gradually crept up to the top of numerous local ‘best of’ lists on the back of its product, which is partly inspired by the storied by-the-slice pizza shops of New York City.
Now regarded as one of the finest pizza places in a competitive Melbourne scene, Ali has brought the concept north, officially opening his second-ever Sunnyside Sliced location at Gasworks Plaza in the heart of Newstead.
“Mentone is the origin story, Brisbane is the next chapter,” says Ali.
The outlet sits snugly next to the escalators near The Wine Emporium. If entering Gasworks Plaza from the carpark or the Gasometer pedestrian entry, you’ll smell Sunnyside Sliced long before you see it, with the scent of pizza floating outward in all directions.
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According to Ali, the Newstead fitout was an exercise in precision. Working closely with Dion Hall (HER, BKK, Johnny’s Green Room), the Sunnyside team has managed to maximise every inch of the site’s internal dimensions. Just about everything you see is custom, with bespoke elements designed and fabricated interstate (including the vivid neon light fixtures, speakers and illuminated menu board) meshing with the gleaming top-of-the-line kitchen equipment and the space’s preexisting raw materiality.
“The aim was to let the craft speak,” says Ali. “You can see the dough lab, the ovens and the movement. Nothing is hidden. From a customer standpoint, it’s fast, efficient and engaging. You’re never wondering what’s happening – you’re part of it.”
While the OG Mentone location caters to takeaway and dine-in clientele, Ali stresses that Sunnyside Newstead is, first and foremost, a takeaway slice shop. Here, peckish passers-by can stop by for a quick slice on the move, no matter where they are headed.
“Our approach to hospitality is about making people feel good and eat good,” says Ali. “It’s fast, but never rushed. Premium, but never intimidating. The goal is for Sunnyside to become part of people’s rhythm – a weekly habit, a reliable stop, a place that just fits into life.”
The true backbone of the offering at Sunnyside Sliced is the aforementioned dough.
“We don’t take consistency lightly – everything is measured, monitored and respected,” says Ali, who tells us that Sunnyside’s dough is fermented slowly over two days using minimal yeast, allowing the flavour to develop naturally.
To combat Brisbane’s humid climate, Sunnyside stores its dough in what Ali calls “the basement”, a purpose-built dough lab boasting finely tuned temperature controls. When cooked, the dough takes on a light and digestible texture that lends itself to thin and foldable 18-inch round pizzas, as well as the airy body and crisp edges of the rectangular Sicilian-style pans.
If it’s your first visit to Sunnyside, Ali says start simple, then get curious. Two kinds of slices are available – classic triangular slices and a slightly expanded range of thicker Sicilian pan segments. Each slice is considerably larger than your average, meaning one portion will be enough to fill you up. However, there’s no shame in trying one of each variety – especially when they are crowned with such enticing toppings (sourced primarily from Basile Imports).
“Every topping has a purpose,” Ali explains. “We keep the sauce simple so it tastes like tomato, not seasoning. Cheese ratios are considered, not piled on. The goal is balance – nothing shouting, everything working together.”
Six kinds of rounds are available, with classic three-cheese and pepperoni pizzas on offer alongside the likes of the Hella Honey (provolone, Spanish chorizo, jalapeno and Bippi hot honey), the Red Truffle (tartufo cheese, mushroom and black-truffle pate) and the vegan-friendly Ciao Napoli.
When it comes to the slabs of long-baked Sicilian pan pizzas, you’ve got five choices, including out-of-the-box options like the New Mexico (tomato, provolone, bell pepper, onion, Spanish chorizo and jalapenos), the Pickle Vodka (three cheeses, special vodka sauce, shallots and dill pickle sauce by Mat’s Hot Shop) and the White Truffle (tartufo cheese, caramelised onion, mushroom and black-truffle pate).
Whole pizzas are available, though Ali informs us that quantities are strictly limited. Those after a whole pizza – a whopper of a feast, capable of comfortably feeding four – are encouraged to pre-order to avoid disappointment.
Soon, Sunnyside’s menu will also include a trio of subs filled with the likes of deli cold cuts, turkey and fresh burrata. On the drinks front, an old-school soda fountain dispenses a classic range of soft drinks, while Arnold Palmers (a mix of iced tea and lemonade) are also available.
For Ali, a sense of familiarity and ease is what he hopes people take away from Sunnyside Sliced, whether they’re grabbing a quick slice or settling into a regular routine. When asked how he defines success as the business continues to grow, Ali doesn’t hesitate.
“I hope [Sunnyside] is known for warmth, energy and doing things properly – for building something that feels genuinely local, even as it grows,” he says. “We take what we do seriously, but we don’t take ourselves too seriously. There’s warmth, humour, and a sense of ease to the place.
“If people say, ‘It’s just a good place – it makes me happy,’ then we’ve done our job.”
Sunnyside Sliced is now open to the public – head to The Directory for operating hours and other details.