Review:

Giorgio, the owner of Pompei's , immigrated to Australia in the late 1990s. On the eve of the millennium, he opened this pizzeria cum trattoria. He uses his mother's and grandmother's recipes for his handcrafted Italian pastas and other signature dishes. The pizza dough is made from stoneground flour and allowed to rest for 48 hours before being used. The main dining room has a fresh, marine look whereas the paneled dining area is reminiscent of Italy. There is an additional al fresco, street-side dining option. The gelato and sorbetto desserts are all home-made using only natural ingredients. Fruit flavors differ with the seasons.

126 - 130 Roscoe Street, Bondi Beach NSW, Phone: 02-93-65-12-33

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