Dom's is a three level bar, restaurant and rooftop, in the space that once housed rooftop bar Peaches and downstairs restaurantCheek. It's owned by Sam Peasnell, brother Tom and mate Adam Goldblatt – who also run Preston’s Dexter and Takeaway Pizza.
Ascend hand-stained timber stairs onto the first floor, where you’ll find woodfired pizzas topped with house-made charcuterie (see it all hanging in the dry-ageing fridge) and bistro-style leather booths to keep it cosy.
One of the specialties is a simple pizza marinara with tomato sugo, confit garlic and extra virgin olive oil. Another is topped with fefferoni peppers, pecorino and hot salami. Just as at Cheek, Tom is the meat man, and this time he’s focusing on smallgoods and deli meats. His whole-pig salami is made with Yarra Valley Berkshire pork, and he also makes the mortadella for a pizza topped with garlic-fermented honey.
Upstairs, there’s a more casual vibe with royal-blue carpet surrounding a wood-panelled bar, and a pool table around back. It’s just snacks here – no pizzas. But between the potato skins with chevre and anchovy, tempura-battered pumpkin with curry-leaf aioli, and salted cod roe with fried nori, there’s more than enough to go around.
Drinks are taken care of by Sam. Wines and aperitifs are the focus across all three levels, but the cocktails still hold their own. Find riffs on the classics, and new mixes that utilise amaros, sherries and vermouths. There are also plenty of Australian spirits in the cabinet, from Poor Tom’s gin and Delinquente Wine Co’s Bizzarro Aperitivo to Brookie’s macadamia-and-wattleseed frangelico.
Upstairs, the rooftop largely resembles its Peaches days, aside from a few licks of blue paint. It's still one of the CBD's best spots for a drink with a view.