It’s been a while since I set foot in Broadway, a place I often frequented back in my uni days. So yes, I might be a little late to discover but how the food options have improved!

We’re here today one of the many restaurants which didn’t used to be here- Bondi Pizza – with FCBA to try out a selection of their menu. And it’s quite a feast!

It’s not my first time at Bondi Pizza, infact I think I’ve visited just about every Bondi Pizza branch now……except the one in Bondi!

Salt & Pepper Calamari ($11.95) Arancini Balls ($11.95)

We’re most excited to try out their signature thin crusted pizzas, but Bondi Pizza do offer much more than just pizza. Take their starters for example, which include classics like salt & pepper calamari and grilled haloumi.

The arancini balls are quick to go, not surprising given they are easiest for sharing, and are deep fried to perfection with a deliciously crisp golden exterior. Sizzling Chilli Prawns are a little messier, but there’s plenty of flat bread to mop up the sauce….and maybe your hands.

Pumpkin, Feta & Pinenut Salad ($19.95)

It’s clear that no one’s really here for salad, it remains largely untouched, but for a pizza joint, Bondi Pizza’s salad game is surprisingly strong. There’s much more than a simple side garden salad on offer here!

The long list of veggies in the Pumpkin, Feta & Pinenut Salad is enough to ensure you don’t get bored. It’s bright, colourful and tasty- a honey mustard dressing never disappoints.

Kale & Quinoa Salad ($19.95)

Even if you’re not a fan of kale, you’ll enjoy Kale and Quinoa Salad. There’s the crunch of the fresh veggies against the toasted sunflower seeds and pepitas for starters, followed by the sweetness from the cranberries and flavour from the crumbled danish feta- all brought together with a light honey and lemon dressing.

Seafood Marinara Linguini ($26.95)

The veggie packed salads work well as a side for the carb-heavy mains like the Seafood Marinara Linguini which comes with a generous serving of mixed seafood including clams, mussels, calamari, and prawns, tossed with a light napolitana sauce.

But of course the star of the show are the pizzas.

Although their thin base means that it doesn’t hold up well for a good cheese pull shot, it does make for a delightfully crispy texture along the edges. Get in quick though, because the juicy toppings and sauces can make for a soggy texture if left to long…..

But judging by how quickly these pizzas went down, I’d say that it’s a rare occurence.

Marinated Chargrilled Lamb ($26.95)

There’s an impressive pile of topping on the Marinated Chargrilled Lamb pizza, but it’s mostly from the pile of fresh veggies so it’s not at all heavy. The marinated lamb backstrap fillet and creamy ceasar sauce are a match made in heaven, but the real standout are the thin sweet potato crisps which are so moreish I could do with a whole side of those.

Peri Peri Chicken ($25.95)
And whilst your hands are covered in the Ceasar sauce, you might as well dig into the Peri Peri chicken pizza. It’s even more saucy which provides a good hit of flavour, without being too spicy.

Smokey BBQ Pulled Pork ($25.95)

But it’s not just about the sauce- there’s a good balance of protein and veggies too, like the Smokey BBQ Pulled Pork which is topped with a colourful array of coleslaw and coriander.

Prosciutto & Parmesan ($24.95)

For something a little more classic, there’s always the Prosciutto & Parmesan with your Italian staples of basil and buffalo mozerella. Simple and so good!

Roasted Mushroom & Rocket ($24.95)

The Roasted Mushroom & Rocket is probably the least photogenic, but they say never to judge a book by its cover- give this one a go an you’ll see why. Lined with a goats curd base, the veg filled topping of mushrooms and rocket is light and fresh, finished with a light dzing from the drizzle of balsamic and lemon zest.

Original Oven-Baked Swirls ($6.95, small)

Make sure you leave space for dessert, our pick being the oven-baked swirls- fresh, fluffy baked swirls not to dissimilar to cinnamon rolls. Perfect with a slather of vanilla ice cream, then dunked in the Belgian chocolate fondue!