Where ethics meet fire
While working as a chef in Glasgow, Michael Craig became acutely aware of the volume of animal products moving through a commercial kitchen. For ethical reasons, he gave up meat—and after more than a decade in the industry (ten of those years as a vegetarian), he decided it was time to open a restaurant of his own.
Built on conviction (and great pizza)
When it came to designing the menu, Craig asked himself a simple question: “What do I like to eat?” The answer? Wood-fired pizza made with quality ingredients sourced from Melbourne, Italy, and the U.S.—all entirely vegan. Inspired by the conviction of local vegan restaurateurs during his time as head chef at Trippy Taco in 2013, and while scoping out spaces in Fitzroy and Collingwood, Craig saw the potential for a plant-based pizzeria that didn’t compromise on flavour or ethics.
Fire, family and feathers
At Red Sparrow, your attention is immediately drawn to the impressive pizza oven at the front of the shop—shipped in parts from Italy and assembled on site. It rests on a hefty four-legged metal frame that took Craig and five others to maneuver into place. The restaurant’s warm, personal touches are thanks in large part to Craig’s partner, Shelley Scott, who designed much of the space herself. With help from Bangs Boutique in Collingwood, Scott handcrafted the bench seating and took charge of painting and decorating the interior. The striking neon-red sparrow on the brick wall at the entrance is based on one of her sketches. The name “Red Sparrow” comes from a character in Charles Bukowski’s novel Pulp, where a private detective is on the trail of a mysterious figure known only as the Red Sparrow. It was originally chosen for a food truck idea but stuck when Craig pivoted to a restaurant.
No compromise on flavour
After years of taste-testing vegan meats and cheeses, Craig only serves the ones he genuinely enjoys. The pepperoni pizza features “meat” made from organic gluten and tofu, seasoned with the same blend of herbs and spices found in traditional pepperoni. For something fresh and vibrant, try the Supergreen pizza, loaded with spinach and kale pesto, zucchini, broccolini, and pepitas. Craving something cheesy? The Bianca is a fan favourite, with a white base, confit garlic, potato, leek, rosemary, vegan mozzarella, and vegan parmesan. The mozzarella—made primarily from coconut oil and tapioca—is creamy and stretchy, while the parmesan, crafted from coconut, is a staff go-to.
