I recommend this...

Pompei's

Editorial Review

Editorial Review

This restaurant provides a fine example of how simplicity can just work. Utilising traditional methods, the finest fresh produce and unsurpassable passion, Pompei's is casual Italian dining at its best. Oddly enough, this trattoria isn't named after the ashen city, but is in fact the owners' last name which can confuse things slightly. Everything is made on premises including the pasta, pizza bases and gelato and while they thrive on Australian produce there are a few secret ingredients that need to be outsourced direct from the mother land.

It is precisely for all these reasons that Pompei's was awarded Best Pizza and Gelato by the SMH Good Food Guide 2009. It's not hard to agree when you're tucking into one of their thin-crust pizzas. Try the bresaola e rucola with air-dried beef, rocket, tomato, fior di latte and parmigiano or the saporita with goat's cheese, wood-fired peppers, olives, tomato, fior di latte and basil to check the theory out. The pizze are not the only thing on the menu which ticks boxes on the tastebud test. Pompei's also specialises in veal and pasta dishes. House-made crescent-shaped pasta filled with sauteed beetroot with a butter, poppy seed and sage sauce is like no other dish found in Australia and is, naturally, their signature dish. The wine list is predominately Italian with a few Australian rivals thrown in the mix. The gelato is wickedly addictive and the only obvious choice to follow your meal. Have your favourite scoop brought to your table or order a cone and head down to walk off your meal by the beach. Yum yum yum!

Annabel Wise, September 2008