Pompei's — Restaurant in Sydney

As a pizza connoisseur on a quest to discover Sydney's best slice, I take my reviews seriously. While this restaurant's pizzas may surpass those of average establishments, they fall short of the culinary excellence achieved by Sydney's top spots.

The first issue lies in the pizza's base: as you reach the center, it becomes increasingly soggy. While the thinness aims for authenticity, it inadvertently compromises the texture, making the pizza difficult to enjoy.

The toppings present another concern. The pizza I sampled had only salami and cheese, resulting in an underwhelming experience given the price point. A picture is attached for reference.

Our second dish, pasta, was even more disappointing. Served cold, poorly cooked, and almost devoid of ingredients—just a smattering of pulled beef and carrot—it hardly justified its $35 price tag.

It's clear that management needs to address these quality issues. In its current state, I find it difficult to envision a...

We called in here on a wet and miserable Friday in Bondi! We met the owner working on a part from his pasta machine and started chatting all things pasta. We sat down and out of no where he brought us over a taster of the pasta he makes (spinach and ricotta) with some brown butter sage sauce! Delish! Really full of spinach with the right amount of ricotta! We then ordered Bruschetta and the special Fusilli alla vodka as well orecchiette with braised brisket. Our friend joined us and got a garlic type bread and spaghetti with prawns and snapper (I think) all the food was excellent, piping hot and perfectly seasoned. The owner and the waitress were both Italian which gave more to the authentic atmosphere! We finished with an affogato and peppermint tea. If you’re in Bondi you...

This place used to serve the best pizza in Sydney hands down, and people - including us - would come a long way to eat here. The toppings are still very good, and beautifully presented, but unfortunately you can’t say the same for the bases (which is the test of a good pizza). Pompei’s used to use really good, authentic Italian style, 72 hour fermented dough bases, but obviously that’s too slow, or too expensive, or whatever…but now, for your $30 pizza, you can expect a supermarket-grade pizza base which you will have to leave on your plate, as it’s not worth eating. The owner’s from Sicily where they know how to make a pizza, so extra sad to lose the integrity of the place to boost the margins by 50 cents or so. Not recommended, unless you don’t care...