Ciro’s, a charming pizzeria in Thirroul, offers a warm, holiday-like dining experience. Located just an hour south of Sydney, it’s the perfect spot for a weekend getaway. Upon arrival, you’re greeted with a relaxed atmosphere, complete with family photos on the walls and secondhand artwork. The staff is friendly, and the service is quick and efficient. The room’s cozy ambiance is created by the glow of a blue-tiled Ferrara Forni oven, which was snagged for a bargain on Marketplace.
The restaurant’s vibe is undeniably influenced by its beachside town, which also hosts standout spots like Frank’s Wild Years cocktail bar and Rosie’s fish and chips. Dining at Ciro’s feels like a small escape from everyday life.
The menu is impressive, and our order was spot-on, with the garlic bread being a last-minute addition. The bread, charred and puffed-up, comes topped with butter and optional anchovies. After one bite, I couldn’t help but exclaim, “Stupid good.”
Ciro’s is owned by four friends: Joel Mucci, Michael Zubrecky, Liam Forsythe, and Marko Bozic. Each brings unique cultural and professional experiences to the table. Mucci’s Italian background blends with Zubrecky’s Ukrainian, Forsythe’s Slovakian, and Bozic’s Croatian roots, creating a fusion of European hospitality. The team, though not seasoned in hospitality, brings their passion and creativity into every aspect of the restaurant.
Mucci and Zubrecky, both former bakers, perfected the all-sourdough dough program. Bozic adds his butchering skills, while Forsythe transitioned from physiotherapy to running the restaurant’s bustling pizza service. “Liam’s gone from physio to running a 250-pizza Friday night,” says Mucci, proud of their progress. “Mike’s handling the oven, and Marco’s on front-of-house. It’s great to see what we’ve accomplished together.”
The Neapolitan pizzas are a highlight, with each offering bold flavors. The margherita is a classic, while other options like the garlic honey cheese pizza and the minty piselli with peas and pancetta are fresh and exciting. The Shrooms Deluxe features Swiss brown mushrooms in a creamy sauce, complemented by fior di latte cheese and a sprinkle of parm. For a fun twist, try the pan(cetta) and pineapple, and don’t forget the fermented chili for an added kick.
The team’s dedication extends beyond the pizza. Zubrecky’s green thumb ensures the restaurant has a variety of house-made ferments, while chef Keelan Orrock adds creative touches like zucchini alla scapece. The dish, featuring chargrilled zucchini tossed in vinaigrette and topped with barberries, pine nuts, and mint, was a standout during my visit.
There’s also pasta, Wagyu bresaola, and a delightful tiramisu to finish the meal. The staff is all-in on making sure every dish reflects their passion for quality and creativity. As Mucci says, “We’re always here, sharing the load and making sure the experience is special.”
Looking ahead, there are plans to develop more offerings, including homemade bread, salumi, and fermenting wine. The team’s goal is to bring something unique and fun to the area, much like the traditions they admire in Europe.
Ciro’s
- 1 Raymond Road, Thirroul
Hours:
- Mon 5 pm – 9 pm
- Wed to Sat 5 pm – 9 pm
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