Perth-born chef Paul Bentley has brought his global culinary experience home, turning his diverse expertise into a pizza paradise at Casa Pizzeria. Known for his ventures across the world, Bentley’s resume includes French brasseries in Mexico, ramen bars, and taquerias in Hawaii. After returning to Perth in 2020, he began shaping menus at several popular venues, including Si Paradiso, El Grotto, and Casa. Now, with the opening of Casa Pizzeria in April, he’s adding a new chapter to his culinary career.
Casa Pizzeria, located next door to the original Casa, is a minimalist space designed by Cale Mason, Bentley’s partner. It was initially open on separate days from Casa, but the schedules have since aligned, giving diners a perfect alternative if Casa’s tables are fully booked. Until Casa Pizzeria’s liquor license is approved, customers can even enjoy takeaway wine from Casa at the pizza spot with no corkage fee.
The menu at Casa Pizzeria blends creativity and comfort, with dishes like garlic bread made from leftover Casa focaccia. Priced at $12, the bread is smothered in a vibrant green butter loaded with garlic, herbs, and spring onions. Other highlights include French onion soup arancini ($12 for two) and a refreshing gem lettuce salad with green goddess dressing ($16).
Bentley’s playful approach extends to dessert, where you’ll find house-made gelato ($10) in classic flavors like pistachio, hazelnut, and espresso. For a fun twist, diners can add a drizzle of Ice Magic ($3), a nod to Bentley’s unique take on traditional Italian treats.
The pizzas at Casa Pizzeria are just as impressive, featuring Bentley’s signature high-low culinary style. The core pizza menu includes about a dozen options, like a Hawaiian ($28) with speck and pineapple-habanero salsa. There’s also a prawn pizza ($30) enhanced with garlic butter. For purists, Bentley offers a no-cheese, no-seafood marinara ($23) finished with toasted kombu oil.
The dough, long-fermented and carefully crafted by Bentley and pizza chefs Gianluca Aufieri and Cristian Paladini, forms the perfect base. The crust, blistered to perfection, surrounds a pliable, nutty dough that holds up both in-house and as takeaway. While the kitchen initially enforced a strict no-changes policy, it now offers optional extras like buffalo mozzarella ($6) on a pepperoni pie or Guindilla chillies ($3) on an asparagus pizza.
Bentley’s pizzas are versatile enough to handle both dine-in and delivery, and according to this reviewer’s unscientific test, the pizzas maintain their quality even after a 20-minute drive home or a night in the fridge.
Opening a new restaurant is challenging, especially when it’s right next to an established venue. But Casa Pizzeria manages to strike the right balance, offering a fun, complementary experience to the original Casa without overshadowing it. The addition of takeaway and delivery options only enhances its appeal.
Casa Pizzeria has quickly become a hit, ensuring the party at Mount Hawthorn continues in style.
