Sydney’s acclaimed two-hatted restaurant a’Mare in Barangaroo will launch Pizza’Mare, a vibrant new pizza and pasta restaurant opening upstairs from 22 April, expanding the venue into a multi-layered Italian dining destination.
Opened in 2020 by Alessandro and Anna Pavoni and the Maestro Hospitality team behind Ormeggio at The Spit, Cibaria Manly and Noosa and Postino Osteria, a’Mare quickly established itself as one of Sydney’s leading Italian dining addresses. Now the venue will offer guests three distinct ways to experience Italian hospitality under one roof: the refined a’Mare Dining Room, new casual restaurant Pizza’Mare, and aperitivo-led Vista’Mare bar.
Alessandro Pavoni said: “From the beginning, a’Mare was created to celebrate the warmth, generosity and joy of Italian hospitality while showcasing the art of table-side service and traditional Italian cuisine. With Pizza’Mare and Vista’Mare, we are expanding that vision to create more ways for people to enjoy it, whether that is a quick pasta or pizza with friends, an aperitivo by the water, or the full dining experience downstairs. It is still very much a’Mare, just expressed in different ways for different occasions.”
Marking the first pizzeria by the Pavoni’s Pizza’Mare brings a lively new energy to the mezzanine level of a’Mare. Overlooking Sydney Harbour, the bright, playful space has been designed as a more relaxed and accessible expression of the a’Mare world, centred around authentic pizza, pasta and antipasti.
Guests will enjoy Neapolitan-style pizzas made with pre-fermented biga dough for a light, airy crust, straight from the specialty MAM pizza oven imported from Modena, Italy, alongside classic pasta dishes and shareable starters.
Pizza’Mare’s Pizzaiolo, Paolo Lacarpia, brings a deep-rooted passion for traditional Italian baking shaped from an early age. Growing up in Bari in Puglia, Lacarpia began working in kitchens at just 14, learning the foundations of pizza, focaccia and regional breads such as panzerotti. His career has taken him across Puglia and Tuscany, before relocating to Sydney six years ago, where he refined his craft across a range of pizzerias and developed a love for contemporary Neapolitan-style pizza. At Pizza’Mare, he will work under the direction of Executive Chef Giuseppe Fuzio.
Antipasti set the tone with Sydney Rock oysters dressed with pinot grigio vinegar, shallots and black pepper, alongside Premium culaccia prosciutto from Emilia-Romagna, known for its delicate sweetness and fine texture. The slow-braised Octopus alla Luciana is a standout, cooked in tomato, garlic and chilli in the traditional Neapolitan style.
Pasta favourites are done properly. Rigatoni Cacio e Pepe is rich and balanced with pecorino and cracked black pepper, while Pennette Arrabbiata delivers a clean, spicy heat through tomato, chilli and olive oil.
Pizzas are built on a biga-based Neapolitan modern dough. A pre-fermented dough is prepared in advance, slowly matured, then blended into the final mix to create a lighter, more digestible base. The Napoletana keeps things classic with layered tomatoes, capers and oregano, while the Mortadella combines smoked provola, fior di latte, lemon and basil for something more expressive.
The a’Marinara is a key feature of the menu, topped with yellowfin tuna crudo, confit cherry tomatoes, stracciatella and lemon zest. There is also the option to add caviar, offering a more indulgent finish to an already refined dish. Anna Pavoni said: “Pizza’Mare is the kind of place we always felt was missing here. Barangaroo is full of people looking for a great, relaxed meal, but there really isn’t anywhere nearby for a truly great pizza. And when you combine that with one of the most beautiful harbour views in Sydney, it becomes something very special.”
Completing the new offering is Vista’Mare, a relaxed aperitivo and snacks bar celebrating Venetian-inspired cicchetti, spritzes and Italian cocktail culture. Led by Andrea De Lucia, the drinks list will feature regional spritzes from across Italy, a dedicated Negroni selection, and light bites designed for easy grazing by the water. Adding to the experience is the iconic Campari Seltz Machine, of which only a handful exist worldwide, bringing a little slice of Milan right here to Sydney.
Downstairs, the a’Mare Dining Room will continue to offer the elevated dining experience guests have come to know and love, with signature tableside service, polished hospitality and a menu by Fuzio. Popular dishes like the Trofie al Pesto prepared at the table, Cotoletta Milanese, and the restaurant’s elegant selezione di crudi will remain central to the experience, alongside seasonal additions shaped by Fuzio’s Puglian heritage.
The transformation extends to the interiors, with Pizza’Mare reimagined by Luchetti Krelle as a bright, joyful space where bold yellow walls frame sweeping harbour views, while playful lighting and relaxed seating create an upbeat atmosphere. Downstairs, the a’Mare Dining Room has been refreshed with plush banquettes, lounges and warm American oak tables in a palette of terracotta, brown and green, balancing comfort with Italian elegance.
Together, the three offerings position a’Mare as a destination for any occasion, from a spontaneous spritz or midweek pizza and pasta, to a long lunch, celebratory dinner or full-service dining experience. The result is a more expansive expression of a’Mare: one venue, three distinct experiences, and a vibrant new Italian hub for Barangaroo.
