ITALIAN INSPIRED: Head chef Sudesh Shretha helped create the new range of pizzas at Stumps.
ITALIAN INSPIRED: Head chef Sudesh Shretha helped create the new range of pizzas at Stumps. Rob Williams

Wood-fired pizza tops off the new menu at Stumps

EVERY good restaurant owner knows to survive in the current tough market you need to regularly change up your menu offering.

Stumps in Ipswich is of the CBD's most popular restaurants and hotels, but even they realised they needed to look for something different.

Their recent change up has been to reintroduce their popular gourmet pizzas.

Owner Raj Sharma said they originally had pizzas on their menu, but they literally became too popular so they decided to take them off the menu so the kitchen staff could concentrate on the tapas style menu.

Stumps has recently been in the headlines over a dispute with council over building approvals for their function room.

While that is getting resolved they have had to keep it closed and Mr Sharma said the publicity had unfortunately left some falsely believing his entire operation was closing as well.

"While the function room has shut, events can still be held at the hotel, we are very much still open for business as usual," he said.

"You can still host functions here in the restaurant or on the deck and the whole restaurant is available to hire for special events."

Stumps manager Mark Blackmore said the gourmet pizzas now on the menu were created by his chefs inspired by suggestions from regular customers.

"My favourite is the chorizo pizza, the chorizo is made by a German butcher in Brisbane," he said.

"We asked a few of our regulars what they would want to see and they asked for a chicken option so we have a hickory smoked chicken pizza.

"A lot of thought goes into balancing the flavours, they're definitely a cut above your average pizza."

The new pizza menu includes margherita, vegetarian, carnivore, chicken, chorizo, lamb and garlic.