Salt Meats Cheese this week took delivery of a 10-ft shipping container that will be converted into a mini pizzeria over the coming weeks.

Inside the container dubbed 'the Pizza Box' is a wood-fired oven that travelled all the way from Naples by boat before unfolding into place next to the Meat House in the sprawling larder.

Co-director of Salt Meats Cheese Stefano De Blasi says the purpose-built pizza will be open from 4pm until 9.30pm to cater to the inner urbanites who want to pop in to the licensed warehouse to have dinner and a Negroni or glass of wine.

De Blasi says diners who pop in for pizza in the fuss-free food emporium during its extended opening hours will also be offered a 20 per cent discount on grocery items.

"The Pizza Box is just another reason to come to Salt Meats Cheese. It's not fancy: it's rustic and simple and designed for busy people who want to come in and share a pizza and do some shopping on the way from work," he says.

"The story is that lots of people live and work in this area and they have been asking us to open up at night-time to suit their schedules. Now they can come in and shop without the crowds and still get the experience of being able to taste some arancini or stock up on antipasti and pick up their favourite ingredients," says De Blasi.

In keeping with the warehouse theme, the Pizza Box has had exhaust fans installed and features a fully retractable server and industrial-sized rangehood.  

The wood-fired oven within the craned-in shipping container will be turning out traditional margheritas as well as more contemporary toppings such as mozzarella, parmesan, fromage blanc and Sicilian olives, house-made chorizo, tomato, fennel, fontina and chilli basil oil and - De Blasi's personal fave - lobster-tail pizza with fontina, mozzarella, garlic oil and fresh thyme.

The Pizza Box is expected to open April 10th 2015.

For media enquiries, please phone Amanda Merlo:  t: 02 9690 2406.  

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