The New Way to Crust: Our New Menu in Covent Garden and Waterloo
- Jul 15
- 3 min read
The new menu's live at both restaurants. More pizzas, more sharing plates, and something to dip your crust in. Here's what's on it, and how we'd order it.
A New Way to Order
The pizza list has grown, and so has everything round it. There's a full run of sharing plates now — olives, boards, salads, meatballs — so there's plenty to put in the middle of the table.
Which gives you two ways to do dinner. Have a pizza each, exactly how you want it. Or make a feast of it: a couple of pizzas for the middle, a stack of sharing plates, everything passed round.
Here's the maths for four. Two pizzas in the middle. Three or four sharing plates. A crust dip. Everyone gets a bit of everything, and the table eats together.
That second one's our favourite. It's how we eat here.
What's on the New Menu
The Pizzas
The Margherita's still there. So is the 2.0 — the Margherita reimagined, with semi-dried red and yellow tomatoes, basil pesto, and smoked stracciatella.
Then the ones to make room for. The PEP: pepperoni, spianata piccante, oregano, hot honey. The Calabrexican: tequila tomato sauce, 'nduja, pepperoni, house pickled jalapeños. The Carbo: bechamel, confit egg yolk, guanciale — carbonara, on a pizza.
The Reigning Champ has taken a semi-permanent spot after a run as our most popular special — harissa tomato, spiced lamb or roasted aubergine, whipped feta, pistachios, pomegranate, zhoug. And the Cheeky Bro is back from our first-ever menu: guanciale and spring onions.
For vegans and veggies, the Charred. Gluten-free bases on any pizza for £2.
Browse the full pizza menu to see everything that's available.
The Sharing Plates
This is where the menu's grown most.
Giant Meatballs & Parmesan. Burrata & Grilled Carrots. Sliced Carne Salata with rocket and parmesan. A Cold Cuts & Cheese board — wild boar salami, salame contadino, spianata picante, gorgonzola, house pickles. Cerignola olives and garlic whipped feta with crackers to start.
Two or three between four and the table's sorted.
For Your Crusts
The bit this post is named after. Something to dip your crust in: lemon garlic and herb, romesco, or hot honey. £2.50 each. Get one for the table and let everyone at it.
The Collab Special
One slot on the menu keeps changing. It's a time-limited pizza we make with someone from London's food scene, and it won't be there long. Ask your server what's on.
Desserts and Drinks
Tiramisu. Vanilla Pannacotta with fresh and macerated strawberries. Gelato and sorbet from La Gelateria, including pizza dough and Nutella. Start with an Aperol Spritz or a Classic Negroni.
Our Restaurant in Covent Garden
Crust Bros Covent Garden is a few steps from the Piazza, Covent Garden Station, Seven Dials, and the Royal Opera House. Two big pizza ovens, private party rooms, a proper bar, and a sound system.
As a restaurant in Covent Garden, it runs on the West End's clock: pre-theatre, after work, or a table of eight making a night of it. The private rooms take a bigger crowd, and the bar keeps going after the plates are cleared.
Our pre-theatre menu is available from 3–6pm daily for £25 per person (minimum two guests).
Planning something bigger? Take a look at our group bookings options.
Walk-ins welcome, or book a table in seconds.
Our Restaurant in Waterloo
Crust Bros Waterloo is on Waterloo Road, a minute from the station and next door to the Old Vic. Same ovens, same menu, same sharing plates.
It's a restaurant in Waterloo built for the way the area eats — a long lunch, dinner before a show, or a Friday that keeps going.
The pre-theatre menu runs here too: £25 a head, 3–6pm daily, minimum two.
One thing you'll only find here: Bottomless Brunch. Every Saturday and Sunday, 12–3.30pm. £40 a head for 1.5 hours of bottomless pizza and free-flowing bubbles or Two Tribes Metroland IPA. Minimum six.
Walk-ins welcome, or book ahead.
Book a Table
Same menu at both. Whether you're after a restaurant in Covent Garden or a restaurant in Waterloo, it's Neapolitan pizza, sharing plates, and something to dip your crust in.
Have one each. Or put a couple in the middle and make a feast of it.
