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Fermenti Pizzeria & Cucina

Home > Sydney > Dinner | Food and Wine | Places of Interest | Restaurants | Vegetarian
by Gypsy Rose (subscribe)
I am a travel writer and photographer with a passion for the great outdoors and food! I love travelling and discovering hidden gems... experience the journey on Instragram! @gypsy_compass
Published March 8th 2020
This newest & hottest eatery is taking Sydney by storm

Pizza: World's favourite fast food. You can eat it anywhere- at home, restaurants and on street corners. Three billion pizzas are sold each year in the United States alone! However, finding that perfect pizzeria eatery can be a challenge.

Discovering authentic Italian pizza that sets it apart from the rest can be quite hard to find. Stress no more, Fermenti Pizzeria & Cucina in Gladesville has set the bar for pizza in Sydney so high, that you get pizza withdrawals for days.

Pizza made with love...

Fermenti Pizzeria & Cucina is a new Italian pizzeria and restaurant that opened late 2019 and has people waiting in line to get a taste of the fresh and mouth-watering menu.

What sets this Italian restaurant apart is its authentic, fresh wood-fired Napolitan-style pizzas, the wide selection of in-house made pasta, super friendly and professional staff, and the young enthusiastic Italian atmosphere.

Nothing can be faulted from the flavoursome food, the friendly staff to the atmosphere, making Fermenti Pizzeria & Cucina an absolute sensational dining experience.

Chef and owner, Raffaele, has over 15 years of experience in hospitality, and his expertise indeed showed with his delicious food creations. I had the pleasure of meeting Raffaele as well as had a 'cheeky' behind-the-scenes experience in the kitchen watching him make our dessert!

Chef & Owner Raffaele

Atmosphere/ Décor

You know you have hit the jackpot with an authentic restaurant when most of the diners are from the heritage of the cuisine. The atmosphere was lively, fun and filled with people enjoying great food and good company. Everyone in the restaurant was happy and energetic, and this made our dining experience more enjoyable.

The décor featured simplicity, yet it was fresh, clean, modern and welcoming. There was both indoor and outdoor seating. Everything is sleek and stylish, and the open wood-fire pizza section created an authentic ambience.

It was a busy night for the restaurant making the atmosphere bustling, yet inviting.


The menu consists of antipasto dishes including Caprese Salad, Prosciutto & Melone, Baked Brie, and more. The fresh pasta selections included Gnocchi Al Ragu Di Agnello, Risotto Alla Prescatora, Lasagna Alla Bolognese, and more.

The menu also featured a wide range of salads, Calzone Pizzas, a wide selection of wood-fired pizzas, kids menu, desserts and Specials Menu.

The menu is also great for sharing. We were a group of six, and we were catered without a fault.

The food came out in a timely fashion; the staff had an eye for detail and refilled our glasses of wine and water.

The menu also featured a selection of vegetarian dishes and minimal gluten-free options.


From the specials menu (at the time of our visit specials) we ordered Pesce Marinato ($21) and Duck Liver Parfait ($16).

From the main menu our order consisted of Baked Brie ($15), Caprese Salad ($16), Tagliere Salumi ($25), Insalata Di Rucola ($12), Gnocchi Al Ragu Di Agnello ($28), Vesuvio- Calzone Pizza ($22), Risotto Alla Prescatora ($32), Tagliatelle, Porcini & Burrata Pasta ($28), Prosciutto Pizza ($27), and Napoletana Pizza ($25).

The desserts included Crème Brulee ($14) and Banana Split Tartlet ($14) from the specials menu and the main menu the Tiramisu ($13)

Our entrée of The Baked Brie Roasted Walnut, honey, cranberry and orange zest was the best-baked brie I have ever tasted!

The combination of the creamy cheese, sweetness from the honey mixed with the zest of orange and hint of the bitterness from the cranberry finished off with the crunch from the walnuts, was a to-die-for starter dish.

The Baked Brie

This simple yet impressive dish was delivered with maximum impact with minimal effort. Each element on the plate married up correctly, and the brie baked to perfection was warm as well as soft and creamy.

Pescu Marinato- Salmon, white anchovies, kingfish marinated in apple cider vinegar, Spanish onion was fresh, light, and delicate.

This ceviche- style entrée from the specials menu was not overpowered with the marinate of apple cider vinegar as each fish still tasted like it was supposed to.

The Pescu Marinato

The acid from the vinegar "marinated" the salmon, kingfish and white anchovies perfectly as they became opaque and were firm in texture, and it was enjoyable to eat. Overall, the dish was exquisite, yet sharp and made you want to eat more of it.

Duck Liver Parfait- mousse of duck liver, housemade brioche, tomato chutney tasted delicious; it had a rich buttery flavour. It was beefy and the smooth texture just melted in the mouth.

This luxurious starter dish was made with passion, and it showed. There were no grainy textures. It was delicate and seasoned beautifully, and when accompanied by the tomato chutney, the flavours surprisingly worked quite well.

The smoothness created a spread that we daubed into our bread and complemented our wine well. It was such a mousse treat.

The Duck Liver Parfait

Tagliere Salumi- Selection of Italian cured meat served with focaccina & giardiniera.

This platter of cold Italian meats was fresh and included prosciutto, salami, mortadella, and pastrami with a serving of pickled vegetables.

The Tagliere Salumi Platter

The salads Caprese and Insalata Di Rucola each had its unique taste and texture.

The Caprese Salad- Cherry tomatoes salad, 125g buffalo mozzarella with micro basil & oregano- was presented as a piece of art on a plate. The beautiful vibrant colours from the fresh tomatoes to the creamy soft buffalo mozzarella made this dish heavenly.

The Caprese Salad

The modern presentation and attention detail to this humble and straightforward salad were outstanding. The flavours worked so well together, and the creamy cheese was divine.

This salad proved that you do not have to flashy or trendy meals to create happiness. The simple dish was fresh, seasoned well and teased your taste buds.

The Insalata Di Rucola- Rocket, walnut, shaved parmesan & lemon dressing was once again, a simple dish that executed perfectly. The lemon dressing combined the peppery bitterness from the rocket with texture from the walnut and richness of the parmesan beautifully.

The salad was fresh, crisp, seasoned well and enjoyable to eat.

The Insalata Di Rucola

Our pasta dishes of Gnocchi Al Ragu Di Agnello and Tagliatelle, Porcini & Burrata Pasta, were both cooked al dente and seasoned well, and both meals mastered flawlessly.

The Gnocchi Al Ragu Di Agnello- Homemade potato gnocchi with slow-cooked lamb shoulder ragu & truffled pecorino was one of the best gnocchis I have tasted to date.

The Gnocchi Al Ragu Di Agnello

The elegant and soft gnocchi pieces just melted in the mouth- it 'ate like a pillow' and mixed with the rich flavours from the ragu as well as the beautifully cooked lamb that melted in the mouth, making this dish one that cannot be passed on.

The deliciousness of this potato gnocchi was comforting and cooked superbly. All of the components created a gastronomic affair that teased the taste buds for more.

Tagliatelle, Porcini & Burrata Pasta- Homemade fat pasta with porcini and mixed mushroom, topped with creamy burrata cheese was a vegetarian dish that shook your taste buds with an explosion of earthy, creamy, nutty and deep flavours.

The Tagliatelle, Porcini & Burrata Pasta

The pasta was cooked al dente, and the fresh pasta went magnificently with the porcini as the pasta soaked up the sauce from the mushrooms and cheese.

Risotto Alla Prescatora- Cuttlefish and calamari & baby octopus ragu, King prawns, mussels & clams. Honestly, I am not a big fan of risottos, however, this seafood risotto was everything a risotto should be - creamy, almost porridge-like consistency, yet each rice grains were slightly firm and discernable texture.

The Risotto Alla Prescatora

The dish did not lack any seafood flavour, the rice was cooked in a seafood broth, and this shined through. Each seafood element was cooked perfectly. All the seafood worked well together, and the dish was a classic combination of two favourite ingredients: rice and seafood.

The only thing I can fault with this dish is there were no king prawns as stated on the menu.

The pizza dishes consisted of Prosciutto Pizza, Vesuvio-Calzone, and Napoletana Pizza. All the pizza dough were cooked perfectly; the characteristics of the pizzas' texture were all stringy, soft, and addictive.

The Prosciutto Pizza- Fior di latte, cherry tomatoes, San Daniele prosciutto, whole burrata & basil, took pizza to a whole new level! This pizza dish transformed my taste buds into a frenzy of delicious goodness.

The Prosciutto Pizza

Every element on the pizza was a match made in heaven. The fresh prosciutto with the creamy cheese, slight sweetness from the basil and the flavoursome cherry tomatoes were mouth-watering combinations of simple, delicate ingredients that transformed into an orgasmic culinary wonderland.

The Vesuvio- ½ Margherita, ½ calzone with ricotta, salami, homemade fermented chilli sauce & basil, awakened every sense in your body.

The Vesuvio Calzone

This unique take on a calzone- half-open pizza and half-closed pizza (calzone) transformed my taste buds into a frenzy with the intense spicy flavours from the calzone mixed with the cheesy mild flavours from the Margherita pizza created a wonderland of mixed flavours.

The Napoletana Pizza- San Marzano, cherry tomatoes, garlic, cetara anchovies, olives, capers, oregano & basil, showcased Mediterranean flavours with the olives, anchovies, capers, and garlic, and they certainly conquered these Mediterranean flavours. Each ingredient married so well together, and the burst of salty, garlicky, and sweet aromas was spot on.

This pizza was authentic and was mouth-watering.

The Napoletana Pizza

Finally, we couldn't leave without trying desserts!

The desserts we chose were Crème Brulee and Banana Split Tartlet from the Specials Menu and Tiramisu from the Main Menu.

The Crème Brulee was such a treat. I had the pleasure bearing witness to this creamy, heavenly goodness made by the chef and owner Raffaele, which made this dessert more special.

Watching The Creme Brulee being assembled

My favourite dessert is crème brulee and I must say, the crème brulee infused with orange and vanilla, fresh fruit was a masterpiece of accuracy, combination, texture, and flavour.

The creamy custard dessert was cooked perfectly and was not runny. It was sweet, creamy and smooth, with the delicious caramelised sugar that added a crunch element. The orange was mild and did overpower the delicate custard taste.

The Banana Split Tartlet- chocolate and banana custard, salted caramel sauce, fior di panna gelato, nuts were presented beautifully and certainly was a modern take on the traditional banana split we all grew up on!

The Banana Split Tartlet

The pastry was flaky buttery and baked well. There was plenty of textural elements which worked with the creamy and smooth mixture. The caramel sauce complemented this recreated version of banana split.

The Tiramisu was a letdown. Unfortunately, it was made fresh; therefore, the biscotti was hard and did not absorb the flavours of the coffee. However, the cream/mascarpone was light, and the coffee flavour was showcased.

The Tiramisu

Overall, Fermenti Pizzeria & Cucina took our taste buds on an unforgettable culinary journey filled with authentic flavours, textures and exquisite gastronomic experiences.

Every dish from start to finish was an explosion of flavours and teased the palate more. It was a memorable culinary journey that undoubtedly took you to foodie heaven, and without doubt, I will be coming back!
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Why? The best pizza & pasta in town
When: Monday, Wednesday & Thursday: 5pm-9:30pm, Friday & Saturday: 5pm-10pm & Sundays: 12pm-3pm & 5pm-9:30pm (Closed Tuesdays)
Phone: (02) 9879 6789
Where: 1/3 Wharf Rd, Gladesville
Your Comment
The dishes look amazing, especially the tagliatelle.
by Bryony Harrison (score: 4|12558) 22 days ago
Well done Gypsy Rose. another great article.
by May Cross (score: 3|6037) 22 days ago
This restaurant is going to be on my 'hit list'. Photos were great, and your description of each dish was well done. I also love a good creme brulee so I'm heading to Fermenti very soon.
by Faye (score: 3|1187) 21 days ago
Worth reading this article, just for the photographs of all the Italian fare on offer at Fermenti.
On my list to try. Grazie.
by Gloria (score: 2|326) 22 days ago
Thank you, May Cross :)
by Gypsy Rose (score: 2|578) 22 days ago
Thank you, Gloria :)
by Gypsy Rose (score: 2|578) 21 days ago
They were all mouth-watering. Thank you, Bryony Harrison :)
by Gypsy Rose (score: 2|578) 21 days ago
Is the the old ’amena e core’ that was in Meadowbank and Gladesville? was our fav and shut down last year.
by rabs (score: 0|2) 21 days ago
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