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Restaurant

Anchovy Bandit

96 Prospect Rd, Prospect SA 5082, Australia

Recommended by 25 people

Updated

Find Anchovy Bandit

96 Prospect Rd, Prospect SA 5082, Australia

Directions ↗
+61 401 188 845
HoursMonday: 5:00 – 10:30 PM Tuesday: 5:00 – 10:30 PM Wednesday: 5:00 – 10:30 PM Thursday: 5:00 – 10:30 PM Friday: 5:00 – 11:00 PM Saturday: 5:00 – 11:00 PM Sunday: 5:00 – 10:30 PM

*Opening hours may differ during holidays.

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About Anchovy Bandit

Dim lights, deep booths, and an upbeat soundtrack set the tone for sharp Italian dining on Prospect Road. Stools at the kitchen bench offer a front-row look at the wood oven in full swing. Pizzas land with blistered char and classic Neapolitan flop, slicked with house jalapeño hot honey. Regulars lean into the handmade pastas—notably ribboned mafaldine in mushroom cream and fettuccine tangled with sweet blue swimmer crab and uni butter. For groups dodging the ordering debate, the Director’s Cut banquet sweeps the table from grilled wagyu skewers through roasted banana tiramisu.

  • Neapolitan-Style Pizza: Wood-fired pies sporting leopard char, fold-over crusts, and drizzles of jalapeño hot honey.
  • Standout Pastas: Handmade plates spanning mushroom-coated mafaldine and blue swimmer crab fettuccine with uni butter.
  • Director's Cut Banquet: A four-course progression moving through wagyu beef skewers, pizza, pasta, and roasted banana tiramisu.
  • Moody Bench & Booth Seating: Low lighting, tucked-away booths, and front-row seats overlooking the kitchen line.
RestaurantItalianPizzaRestaurantCocktail BarTakeaway

What's On at Anchovy Bandit

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Anchovy Bandit Stands Out

Discover why Anchovy Bandit is Prospect’s destination of choice for moody date nights, lively counter dining, and curated Italian feasts—book your table today.

  • Moody Booths and Upbeat Intimate Ambiance

    Anchovy Bandit balances low, moody illumination and tucked-away private booths with an upbeat modern soundtrack, setting a stylish yet intimate scene for romantic evenings.

    dark lighting, cosy booths that feel quite private and romantic, and cool upbeat modern music playing in the background.

    Deanna ODonnell

  • Artisanal Pasta and Wood-Fired Mastery

    From blistered wood-fired pizzas to al dente handmade pasta specialties, the kitchen pairs traditional Italian technique with bold, contemporary flavour profiles.

    delicious wood-fired pizzas, fresh handmade pastas, and cocktails that hit the mark.

    Chathuran Dannoruwa

  • Effortless Multi-Course Banquet Dining

    The curated four-course Director’s Cut tasting banquet delivers a seamless culinary journey of skewers, tartares, signature pies, and desserts with generous portions.

    we chose to do the “Directors Cut” banquet and found every course to be perfect. Overall it was great portion sizes, great presentation, delicious food

    Sean Kenny

  • Streamlined Feasting for Shared Occasions

    Opting for the structured tasting banquet eliminates the friction of coordinating individual dishes for group gatherings while showcasing extensive menu variety.

    We opted for the Director’s Cut menu, which included four courses and offered a great variety of dishes.

    Ayisha Jade

  • Front-Row Kitchen Bench Immersion

    A seat along the kitchen counter and eatery bar provides an energetic front-row view of chefs stretching dough and firing pizzas in the roaring wood oven.

    sat us at the Eatery Bar and we watched the Wood Oven and the chef do it's magic

    Sandy Andreopoulos

  • Spontaneous High-Top Bar Seating

    The dynamic bar counter readily accommodates walk-ins on bustling nights, making Anchovy Bandit a dependable stop for spontaneous pre-show dinner and drinks.

    We walked in with no reservation and absolutely no business being there, the place was practically booked out. But somehow they squeezed us in at the bar.

    Sahar

From handmade pastas and wood-fired pizzas to the signature tasting banquet, reserve your table to experience Prospect's standout modern Italian dining.

  • Director's Cut Menu

    we chose to do the “Directors Cut” banquet and found every course to be perfect.

    Sean Kenny

  • Crab Fettuccine

    The crab pasta in particular had a lot of flavour and a nice kick from the chilli.

    Deanna ODonnell

  • Mushroom Mafaldine

    Especially the mafaldine mushroom pasta, special shoutout.

    Kwan Jason

  • Jalapeño Honey Pizza

    The jalapeño honey pizza is so yummy.

    Megan Vassallo

Other favorites

Complement your meal with inventive desserts, crafted cocktails, and wood-fired starters.

  • Banana Caramel Tiramisu

    To finish, we enjoyed a banana caramel tiramisu and a sesame ice cream macadamia dessert, which were both delicious.

    Ayisha Jade

  • Dirty Martini

    drinks were delicious (especially the dirty martini catered to exactly my liking)

    cp

  • Blood Orange Sorbet

    Definitely recommend the blood orange sorbet with cheesecake cream for dessert.

    Theresa Tran

  • Wood-Fired Garlic Bread

    We started with the wood‑fired garlic bread, olives and prosciutto — simple, classic and a perfect way to begin.

    Mark Annese

Beyond the menu

From celebratory pours to tailored culinary touches, experience hospitality designed to make every night feel distinct—reserve your table today.

  • Anniversary Toasts

    Guests celebrating milestone events, such as wedding anniversaries, are welcomed with attentive hospitality and complimentary glasses of prosecco.

  • Tailored Dietary Care

    Even during high-capacity holiday services like New Year's Eve, the kitchen crafts bespoke, vibrant multi-course vegan dishes upon request.

  • Front-Row Kitchen Bench Vantage

    Diners seated along the eatery bar and kitchen bench get an interactive, front-row view of chefs operating the wood-fired oven.

  • Off-Menu Pasta Modifications

    The culinary team readily accommodates guest preferences with flexible off-menu adaptations, such as swapping out gnocchi for rich mushroom mafaldine.

Before you head over

Essential advice on reservations, seating, and menus to streamline your visit. Book your table early to lock in your date night.

  • Book Ahead for Booths and Tables

    The dining room fills quickly even on weeknights. While walk-ins can often snag open seating at the kitchen bench or bar overlooking the wood oven, reserve ahead if you want a table or private booth.

  • Choose the Director’s Cut for Generous Portions

    Individual entrées lean on the smaller side, whereas pasta dishes are hearty. Opting for the multi-course Director’s Cut tasting banquet delivers generous portions, diverse flavours, and dependable value across groups.

  • Communicate Dietary Needs and Swaps Early

    The kitchen can cater to specific requirements and custom preferences, including accommodating vegan dining and swapping pasta shapes upon request during service.

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