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75-79 Hall Street
Bondi Beach, 2036 NSW
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Opening Hours

SUN 12:00pm - 10:00pm
MON 5:00pm - 10:00pm
TUE 5:00pm - 10:00pm
WED 5:00pm - 10:00pm
THU 5:00pm - 10:00pm
FRI 5:00pm - 10:00pm
SAT 12:00pm - 10:00pm

The Details

  • Italian
Need to Know
  • Good for Groups
  • Great for Dates
  • Lunch
  • Dinner


The Verdict

Picking up where Da Orazio left off, CicciaBella is headlined by Mitch Orr (ACME) and the legendary Maurice Terzini (Icebergs, The Dolphin and one of our favourite fashion labels, Ten Pieces). 

Inspired by the dreamy southern coast of Italy, the CicciaBella menu lets you eat as you wish—whether that means share-style, or going in hard on the flavour-packed antipasti menu, or a select of woodfired snacks.

We recommend drawing your attention to the insanely delicious garlic bread. This bad boy is prepared with CicciaBella’s pizza dough and meant to be paired with everything on the antipasti line-up (it’s also a generous sponge to wipe your plate clean). Try it with the bone marrow with gremolata, the blistered cherry tomatoes, or the smoky eggplant.

Pasta fanatics can rest assured because the plates here are seasonally focused and designed to bring you into a glorious carb-induced state of being (read: very content and happy). Orr’s pro pasta skills will shine through with all pasta made in-house with Bellata Gold semolina. Expect maltagliati with braised rabbit or strozzapreti with zucchini flowers and pangrattato—depending on the time of year, of course. 

As for those here for the pizza, all are heralded from the childhood summers of Terzini. That means smaller pizzettas and more flavour for you, including bases loaded with spring greens and ricotta, artichoke, shiitake and mozzarella.

The no-frills wine list has been pulled together by sommelier James Hird (Icebergs) so brace yourself for an all-Italian list that is purely food-driven. CicciaBella’s wine selection is also entirely organic, biodynamic and sustainably produced. Cocktails are led by none other than Matt Whiley of Scout Sydney, so yep, they’re going to be next-level, seasonal and packed with flavour. 

Image credit: Rocket Weijers

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