Next month is World Pizza Day (Tuesday, 9 February) and Ria and Glorietta will be celebrating in style.
Ria has just recently opened in the revamped space of their sibling restaurant, Monopole. It’s a really funky little venue and they’re doing all kinds of great things with pizza, particularly with options to ‘pimp your pizza’ with white truffle, Ortiz anchovies, Black Pearl Beluga caviar or bottarga. They have also created little side dips (pepita pesto, harissa, whipped mullet roe or parmesan custard) for your leftover pizza crusts – it’s the best part, so why waste it!
Glorietta is a groovy Italian restaurant and bar in North Sydney – it’s got a great open dining room that has recently won a few design awards. Wood-fire pizza heroes the menu, using 72-hour fermented pizza bases that are just the right amount of chewy and charred. Of course, there’s classics like margherita and capricciosa but the real star is the carbonara pizza with mozzarella, smoked pancetta, egg yolk, black pepper and chilli oil.
Glorietta has also just kicked off its Producer Pizza Series – a rotating pizza special on their menu each month that heroes local Aussie producers, and their produce, of course. For the month of February they will be re-creating an Aussie favourite, the Hawaiian pizza with a confit Pomodoro base with mozzarella, ham, Nice Pickles, chargrilled pickled pineapple and oregano. They’re collaborating with the likes of Ciao Fabbrica and Sift Produce in the following months.
100 Mount Street, North Sydney NSW 2060
(02) 9167 7499
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Main image: Nikki To