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A top down shot of a pasta dish at Bombini
Photograph: Lisa Lent

Time Out says

[Sponsored] A lauded chef heads up this two-part Italian dining destination

Cam Cansdell was one of the first chefs to really put the Central Coast on savvy diners’ radars, thanks to his inclusive Italian dining institution, Bombini. Situated on a two-acre property between Avoca’s main beach and the hilly Picketts Valley, the restaurant is divvied up into two sections. Inside the heritage homestead building you’ll find a formal but light and bright dining space, where the menu is seasonal and produce-driven (much of which is sourced onsite – there’s chooks and a full kitchen garden). Outside is Bombini Pizza, where woodfired pies are served in a courtyard that you could mistaken for being in Bali or Mykonos. Huge fire stick succulents, palm trees and frangipanis grow round the perimetre and the smell of a wood fire permeates the air. The pizzas are Neapolitan style: the dough is rested for 48 hours, resulting in fragrant, bready bases that act as a luxurious vehicle for classic, four-ingredient combos, such as the salumi, replete with slices of smoky ham, pepperoni, pancetta and blobs of fior di latte. Make sure you ask for the chilli oil – they make it in-house from fermented chillies and they give your crusts some extra kick. Add in housemade gelati, stirred-down Negronis, ultra-warm service, and you’re living la dolce vita, in the centre of the Cenny Coast.


Address: 366
Avoca Drive
Opening hours: Wed-Fri 5pm-late; Sat 12pm-late; Sun 8am-late
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