La Bufala — Restaurant in Sydney

Went here with my partner on a sunday evening and it was a fantastic experience. We never usually go to masc out so this was quite the special treat for us. When we arrived the staff was friendly and helpful, and guided us to a table inmediately. It was not busy at the time so it was a much preferred experience personally, as it makes the atmosphere a lot more beautiful and peaceful. The interior looks absolutely wonderful and very aesthetic, and everything is presented very well.

We had ordered a side of chips and pizza to share between us, as well as a small glass of champagne (i think). The chips were very good and tasted great, though i doubt it would be hard to mess up a simple serving of fries. It was definitely salted to the correct point and has a lovely crunch to every bite. The pizza we ordered was the calzone classico i believe, and oh boy it was incredible. Like all woodfire pizza, the base was very thin and the toppings had practically weighed the entire pizza down. It was a bit difficult to eat because of that but nevertheless it tasted so so good. It was juicy to the perfect point, as it is savoury. The salami was very flavourful and delicious, it was incorporated so perfectly that its taste had essentially become the pizza itself, and its spices lingered in my mouth for long after ive eaten it.

It was simply such a fantastic pizza, honestly one of the best ive had, albeit i dont have italian pizza very much, i was very glad to have this experience. It was also quite filling, despite the size of the pizza.

I would very much come back at some point...

We had dinner on a Sunday night, 13th October. Caprese salad looked like it'd been cut with a very blunt knife. The mozzarella was good quality. Salad was underdressed. We ordered the burrata with prosciutto and focaccia. It wasn't focaccia, it was pizza bread, lots of pizza bread. Gnocchi bolognese and spaghetti carbonara were both very under seasoned (sciapo), so the kitchen staff were obviously not tasting the food or they would have noticed the pasta water had not been salted. Bolognese didn't have that richness of a long cook. The carbonara got my hopes up because it says "no added cream" on the menu, which is a really Italian thing to write, but they even forgot the pepper, see note about tasting. We asked for salt and pepper to add to the pasta dishes, and the pepper made a surprising difference to the carbonara. I don't think it would've been amazing if no mistakes had been made. I also think that the pasta serving size is quite small. Finally the Rustic pizza toppings flavours were nice. There were little bursts of gorgonzola flavour between mushrooms and sausage that was somehow not too salty with the prosciutto, but the pizza bread was clearly under-proofed and under-cooked. Aside from proofing time, I would recommend an investment in a laser thermometer to take away any guesswork with the wood fired oven. Three stars because I think with a little attention to detail the food can be good. Maybe it was because...

Google reviews gives an unbiased opinion to others of the dining and food experiences, clearly whoever responded back from the restaurant has a problem with that, albeit there are plenty of 1 star reviews, so they must be used to constructive criticism, hopefully which should mean they can learn something from this experience rather than take it personally!!

Therefore this review had to be edited given their personal comments.

Less than 1 star, how this place gets 4.4 stars is worrying.

Ordered the pork ragu spaghetti, not one tomato in the sauce, food was bland, I can get a ready to go spaghetti boll with meatballs for 13 bucks off the shelf that tastes 100 times better than what they served, zero sauce.

Tiramisu was horrendous, 80% cream very thin base on whatever it was, food was garbage, picture attached.

And at $124.00 for 3 people with no starter and 1 desert the price is overpriced, meals including taste and quality of food and ingredients not worth anymore than $3.00 per meal

Owner clearly doesn't like the truth, I have had many a ragus with some form of tomato base, what you need to understand you are supplying a service to patrons, take my advice either listen to what people have to say, work on your food and what people want or close shop.

I have eaten at 100s of Italian restaurants not only in Sydney but also in Italy, and your food is the worst I...