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Restaurant Review: Pizzaperta Star City

Best restaurants in Sydney Pizza Perta

Well that was a fine how do you do! My dinner partner for my visit to Pizzaperta couldn’t make it so I decided I’d do the review on my own. It was easy because Pizzaperta is a casual dining experience with a wonderful Head Chef, and the Manager Natlia Onor, is warm and welcoming.

On this particular evening it was a pleasant night, nice and warm and dining outside was very enjoyable. Plus I loved watching the people going by and the whole atmosphere was relaxed.

I enjoyed two cocktails that were delicious. I do like my cocktails I must admit.

First I tried the Signature cocktail “The Sicilian”

Aperol, Solerno, Lemon Juice, Sugar, Syrups, Egg White 16

Then it was on one of my favourites “Negroni”

Tanqueray, Sweet Vermouth, Campari, Just like the Count liked it 15

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I tried two pizzas and no, I didn’t eat two big pizzas by myself, I did take the remaining slices home.

Again, I went for the Sicilian.

Tomato, Mozzarella, Capers, Anchovies, Oregano, Gaeta Olives 18

Absolutely delicious and it is worth noting here a little bit about the bases. Chef Donzelli came to the table and explained that the flour is made with Stoneground Mulino Quaglia “Petra” Flours. The dough is leavened naturally for a minimum of 24 hours for taste and digestibility and made with extra virgin olive oil.

I avoid flour as often as I can because I suffer from Crohn’s Disease and flour doesn’t sit right with me. I am pleased to say, I did not opt for the gluten-free base I went with this stoneground one and there was no uncomfortable feeling at all. Chef tells me the dough is actually beneficial.


Second pizza was…wait for it! Four cheeses!

Mozzarella, Pecorino, Ricotta, Gorganzola, Walnuts 21

I don’t know what to tell you really! You can image the richness and flavour for yourself.

I also tried a slice of Focaccia and as you can see, Chef Donzelli is holding up how airy it is as it is made with the same flours. It tastes beautiful and very light and tasty with rosemary and sea salt.

Chef Donzelli

I must say that I love the wood burning ovens and that the packaging from the pizza boxes to the salad containers and cutlery is made of bio-degradable, plant-based materials. All these materials are then sent off to be recycled after the patron has finished their meals. Big tick for that!

If you are looking for pizza then I’d would say yes, go visit Pizzaperta it is worth it!

Star City

Behind the Star sig, Harbourside, Pirrama Road

9777 9000

Tue – Sat 11.30 – 22.00

Sun 12.30 to 18.00

Closed Monday



Disclaimer: I was a guest of PizzaPerta (read more about my disclaimer)

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