Just Opened: Pizza'Mare, Barangaroo

There's a new pizza restaurant at a'Mare restaurant at Crown Sydney. Pizza'Mare have classic pizzas as well as "fine dining" pizzas that you won't find elsewhere plus a dessert pizza that is not to be missed. Get the lowdown on Pizza'Mare here!

It's a very rainy Thursday night when Mr NQN and I arrive at Crown Sydney to eat at Pizza'Mare. The new pizza restaurant is located within the a'Mare restaurant. In April 2026 they converted the mezzanine area next to the private dining room to become a more casual pizza and pasta eatery.

There's one semi circular booth and tables surrounded by the wine fridges. The view is of Sydney Harbour with some Vivid installations. Service is friendly and helpful but at times it can be hard to get their attention.

We start with cocktails: a Pacific Desire mocktail for me that is fantastic and well balanced with a mixture of tart and sweet with Sammy Piquant South Pacific, passion fruit, orgeat and lemon. Mr NQN chooses a Cacio e Pepe cocktail that is decidedly salty with the flavours of pecorino and black pepper and is made with Ginepraio, Belvedere, Oscar 697, Pecorino cheese and black pepper.

We start with some panzerotti or deep fried pizza dough filled with smoked mozzarella with a tomato sauce on top. These have a lovely chewy texture to them and a little pocket of oozy smoked mozzarella inside.

We also pair this with the buffalo mozzarella salad with halved heirloom cherry tomatoes, basil, extra virgin olive oil and salt. Even though it is about to be winter, the tomatoes are sweet and they're seasoned well with salt and olive oil to bring out their flavour.

While there are pastas and a couple of mains we are here for the pizza. Mr NQN has been looking forward to pizza all day and we go with some of the more interesting sounding ones. The pizza bases are made with 00 Italian flour using a biga dough that is pre-fermented for 48 hours and baked in a woodfired MAM oven from Modena. The edges are blistered and bubbly and soft and chewy enough to eat while the centres are wet.

The a'Marinara pizza is a mash up between a'Mare the restaurant and the pizzeria and has four sections with yellowfin tuna crudo on a bed of creamy stracciatella with confit cherry tomatoes, lemon zest and basil. You do get a hit of the lemon zest but I would've loved a little bit seasoning or shaved bottarga to really bring out the flavour of the tuna. If you happen to get some tomato, tuna, stracciatella and basil in every bite then it is delicious but it's hard to get that exact combination in every single bite.

The prawn and zucchini is actually my favourite pizza and it's recommendation from our waitress. It features tender, chopped king prawns, yellow cherry tomatoes, fior di latte mozzarella, orange zest and crispy zucchini flowers. I love the contrast of the wet centered slices and the crispy zucchini flowers (and it's an idea that I'm going to steal for when we make pizza at home!).

The wagyu carpaccio featured very thinly sliced Stone Axe MS9+ wagyu beef carpaccio that almost melts into the pizza. It is paired with cherry tomato salsa, buffalo mozzarella, truffle pecorino and mountain black pepper. For $35 you can add 5 grams of caviar to this. This is also a really nice pizza and you would think that adding the chilli would overpower it or compete with the caviar but it actually enhances it.

While there are desserts like tiramisu (served from the tray) and gelato, the PizzaMisu is not to be missed. It's a rounded rectangular pizza with crunchy biscuit crumbs, squiggles of creamy and light mascarpone and plenty of cocoa powder on top. I can usually take or leave desert pizza but this one is ridiculously good because of the contrasting texture of the crumbs and that creamy chocolate flavour.

So tell me Dear Reader, what do you think of the pizzas here? Do you like trying new pizza toppings? Which one would be your pick?

Pizza'Mare

a'Mare Sydney, Level 1M/1 Barangaroo Ave, Barangaroo NSW 2000

Phone: (02) 5566 0887

Hours: 7 days 12–2:30 pm, 5–9:00 pm (9:30pm Friday and Saturday)