Pompei's Bondi

The story

Crafted with passion, served with love

Bondi Made Italian, Since 1999

On Roscoe Street, a short walk from the world's most photographed stretch of sand, Pompei's has been doing its own thing since 1999. Founded by Giorgio and Adisa Pompei – who draw their inspiration equally from the rustic peaks of Cortina in the Dolomites and the cosmopolitan energy of Bondi Beach – the restaurant is built on a simple but deeply held conviction: traditional artisanal hand-crafting and genuine creativity are not opposites. They belong together.

That philosophy earned Pompei's recognition from Gambero Rosso, Italy's most authoritative food guide, placing this Bondi Italian among a select group of pizzerias worth seeking out worldwide.

The Food

The menu is a faithful expression of that dual identity. Pizza is the centrepiece – made with San Marzano tomato sauce and fior di latte mozzarella on a hand-stretched base, with options ranging from a clean Margherita to the Cortina, named for Giorgio's home town, topped with pancetta, mascarpone and mushrooms. An ultra-thin sourdough base is available, and the kitchen makes its own gluten-free bases from whole grain brown rice flour, millet and potato flour for those who need them.

Pasta is made in-house too. The Casunziei all'Ampezzana – a Cortina classic of handmade pasta filled with sautéed organic beetroot, finished in butter, poppy seeds and sage – speaks directly to Giorgio's northern Italian roots. The Ravioli di Magro alla Tirolese, filled with spinach, ricotta and nutmeg, carries the same quiet confidence. For something more substantial, the Cotoletta alla Milanese and the Snapper all'Acqua Pazza (snapper poached in a light vegetable broth with cherry tomato and fresh herbs) show the kitchen's range beyond the pizza oven.

Gelato and the Details That Matter

The gelato is made on the premises every day using biodynamic milk. Flavours include Pure Bronte Pistacchio from Sicily, IGP Tondo Gentile hazelnuts from Piemonte, and a sea-salted caramel – each one rooted in a specific Italian ingredient rather than a generic idea of flavour.

Ingredients throughout the menu carry the same specificity: 24-month aged San Daniele prosciutto, 70% dark chocolate, antibiotic-free ocean trout, organic ancient grain pasta. This is Italian cooking that takes its sourcing seriously without making a performance of it – exactly what you'd expect from a place that describes itself, without irony, as "Bondi made Italian."