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Crust Gourmet Pizza Bar

Home > Adelaide > Food and Wine
by Kathryn Page (subscribe)
I am an Australian freelance writer living in Adelaide.
Published October 16th 2011
Now I know two of my six reviews have been praising authentic Italian eateries but I must confess, until you have tried Crust pizza, you haven't tasted pizza at all. Crust doesn't claim to be the best pizza out of Italy - it is the best pizza but not for its Italian likeness, rather its adventurous and creative approach to pizza toppings.

I first discovered Crust pizza in Melbourne in mid-2009. A work friend's friend had bought into the first franchise that was a dine-in restaurant. To date, 33 have followed suit, however, they only function as a take-away business. So when I learnt Crust had finally arrived in Adelaide about 6 months ago, I was overjoyed. Three bars have opened, one in Norwood, Unley and Brighton; they have a bench with a row of about five seats but that's as dine-in as it gets. The premise for Crust is gourmet, take-away pizza, something Australia has been void of. Sure there are plenty of Pizza Huts and Dominos but it is Crust's fresh, gourmet toppings that make them worthy of the cost.

Every time we have eaten Crust, my boyfriend and I have ordered two large pizzas, both with half and half toppings. This is due to our inability to choose from the 40 varieties on offer because they all sound so delicious. There's the Mediterranean Lamb with slow cooked marinated lamb, tomato, green capsicum, spanish onion, feta and oregano, garnished with mint yogurt and lemon and on a garlic-infused base. Or how about Peppercorn Wagyu with tender four marble score wagyu beef, asparagus, caramelised onions, toasted pine nuts, drizzled with a peppercorn sauce? Or Peking Duck with marinated peking duck breast fillets, steamed bok choy, shallots and sesame seeds, garnished with fresh chilli on a hoisin base. It's the sauces drizzled on top and the bases beneath (choose from tomato, béchamel, hoisin, pumpkin, spicy tomato salsa, refried bean, BBQ, garlic oil, sweet chilli, olive tapenade or spinach and ricotta) that makes all the difference.

Left- Mediterranean Lamb, right Spinach and Ricotta
Left- Mediterranean Lamb, right Spinach and Ricotta

Left- Mexican, right- Tandoori
Left- Mexican, right- Tandoori

Now as I mentioned before, these pizzas aren't cheap at $17 for a medium and $21 for a large. This is because of the assumption that people living in the areas where there are Crusts operating can afford this type of money for pizza. But for those like you and me, once you've tried Crust, you won't want to go back to the fast food pizza chains you've probably grown up with. Choose from traditional, meat, chicken, seafood or vegetarian pizzas and calzones. There are also healthy choice pizzas with the Heart Foundation's Tick of Approval - I tried one once but trust me, if you're going to be bad, at least make it worth it. You can even create your own pizza with any topping, base or sauce that you like.

Next time you're after quality take-away, look no further than Crust. You won't be disappointed.

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Why? Introduce your taste buds to the best pizza in the southern hemisphere. With 40 varieties to choose from, even the fussiest of eaters will find one they love. With a base of 11 sauces to choose from, your pizza is smothered in generous, fresh, advent
When: Open 7 days but times vary from store to store so check the website for hours.
Where: Take-away bars in Norwood, Unley and Brighton.
Cost: Starters $8.50, Pizzas $13-24, Calzones $9.50
These pizzas look incredible! I can't believe I've never been to Crust before, that's definitely going to change in the near future.

Cheers for the mouthwatering write up.
By Daniella - senior reviewer
Wednesday, 19th of October @ 12:17 am
I can't believe I've never been either!! Looks like I'll need to pay them a visit ASAP.
By Stephanie Timotheou - senior reviewer
Thursday, 20th of October @ 09:58 am
Crust gourmet pizza, amazing. Especially the store in Brighton!
By William Reimer - senior reviewer
Tuesday, 12th of March @ 03:43 pm
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