Aaron Crinis Of Glorietta Talks New Pizza Series Highlighting Local Producers And Unpredictable Toppings

Photo Courtesy of Glorietta

For some, pineapple on pizza is a sin of the highest order, for others, it’s the perfect sweet accompaniment to ham, otherwise known as a Hawaiian classic. For Glorietta, it’s the pizza of the month. Glorietta owner, Aaron Crinis explains the pizza is not your average Hawaiian pizza.  It’s actually sprinkled with pickled pineapple from Nice Pickles, the South Australian company jarring tasty twists on pickled goods, including jerk beans. The tangy ingredient with a touch of jalapeńo spice was a welcomed surprise on the confit Pomodoro base with mozzarella, ham, and oregano. 

Every month, the North Sydney restaurant will present a new wild and wonderful creation, with the main ingredient highlighting a local producer. During February it’s the Nice Pickles pizza, which Crinis was a fan of before putting it on the menu.

“I’m always looking to highlight local producers,” says Crinis. “Every month, we will have a rotating pizza special, featuring an ingredient that celebrates Aussie producers.”

Before launching the pizza series, Crinis was inspired by the sheer amount of support Glorietta received during last year’s lockdown. 

“We were open three months before we were forced to shut down like many other restaurants,” Crinis tells Thrillist. “We have such great chefs and staff, who weren’t receiving government support so we were determined to stay open, offering takeaway to our customers.”

Fortunately, there is a silver lining in every situation, according to Crinis who discovered a new business model during their takeaway service. 

“It was an interesting period for us because we were connecting with the locals, rather than being a corporate venue, which is what it was like for the first three months of opening,” says Crinis. “When we returned at the back end of last year, we were overwhelmed with support from our locals who were eager to dine in.”

Although Glorietta serves a variety of Italian dishes, Crinis, and head chef, Mauro Greco spent a lot of time perfecting the base, playing with the classics, and leaning on variations with fresh produce. Greco’s pizza’s take influence from both Naples and Rome, using 72-hour fermented pizza bases that ensure the right balance of chewy charred goodness that has proved popular with customers. 

This led to the idea of a producer pizza series, where Crinis could give back to the community by working with a local producer at the same time offering customers something new and exciting every month. 

“When we launched Glorietta, we always had the intention to work with smaller producers as well as mainstream producers,” Crinis tells Thrillist. “This series that we thought of helps us do exactly that while helping local producers during this uncertain time.”

So what can we expect next month? While Crinis kept the details of the pizza close to the vest, he did mention a collaboration with Sift Produce, the company delivering seasonal produce from local growers. 

Another exciting name drop Crinis mentioned was Fabbrica, the part pasta shop, the part commercial kitchen where pasta is made in the back like a factory, and there’s even a deli. 

“We’re looking at doing something with their sauces, which is exciting,” says Crinis. 

Finally, for April, Crinis is collaborating with Mitch Orr, to bring his new black garlic and chilli sauce flavours to pizza.

“We’re very excited to work with Mitch Orr,” Crinis tells Thrillist. “I’m a big fan of his and when I reached out it just worked out.”

For now, the producer pizza series will run for six months, with May still open for a producer. Although Crinis hopes eventually producers will want to reach out to collaborate on a pizza. 

“I’d love to see Glorietta move into a straight pizza restaurant with a natural wine list, and a similar rotating menu of pizza creations highlighting local producers,” said Crinis. “We are very lucky to have community support, so I’d love to make Glorietta more of a neighbourhood venue, where you can celebrate a birthday or anniversary, or take your loved one out for a casual dinner.”

For now, diners can drop by and try a pizza from the series for $25 – 30. They’re also available for takeaway and delivery. 


Seven New Restaurants And Bars Coming To Sydney In 2021

A no-waste bar, world-famous female chef, and Kylie Kwong are just a taste of what’s to come

mini cocktails
Photo Courtesy Of Maybe Sammy

Despite last year’s best efforts, Sydney’s hospitality scene continues to thrive—as do Sydneysiders. We mourned the casualties of lockdown and while we hoped for new beginnings this year, it hasn’t turned out quite as we expected. Nevertheless, we march on and this list of new restaurants and bars opening is the bright light we inch toward as we approach to exit this tunnel someday. 

So, what’s on the horizon for Sydney’s dining scene? Kylie Kwong is set to launch her latest concept, everyone’s favourite 50’s bartenders will don a new suit at a new establishment,  Neil Perry ventures to Double Bay for a restaurant that is all his own, and a zero-waste bar is to make its debut soon. 

This is just the beginning. We hope to see many more exciting venues opening over the year. For now, here are the city’s most anticipated openings for 2021. 

Kylie Kwong at South Eveleigh

Kylie Kwong is no stranger to Sydney with the better part of two decades on the dining scene. Her Potts Point establishment, Billy Kwong was a favourite but when it closed in 2019, people have been waiting for the powerhouse chefs next steps. We’re happy to tell you, she is coming back on the scene with her biggest project yet, South Eveleigh. Formerly known as Australian Technology Park, South Eveleigh is an emerging dining destination of which Kwong is the ambassador. Expect a relaxed daytime venue featuring local indigenous produce with her signature Cantonese culinary style. It’s a world away from Billy Kwong, but it is set to bring new meaning to the word ‘casual eatery’. She will also focus on sustainability, with the South Eveleigh Native Rooftop Garden and seafood from Josh Niland’s Fish Butchery. 

Core at Crown Sydney

English Chef, Clare Smyth, is the first and only female chef to run a restaurant with three Michelin stars, Core in Notting Hill. She even catered for Prince Harry and Meghan Markle’s private wedding reception. It seems fitting to bring her talent’s to Sydney’s new rising star, Crown Sydney. In February, Smyth plans to introduce another Core to the tower, which focuses on local produce, and sustainability. The wines will be local as are the ingredients. This isn’t Smyth’s first introduction to Australia. She’s travelled around the country, which inspired the menu, offering the best Australia has to offer. 

Sammy Junior

It’s almost here, our favourite Ratpack bartenders are opening Sammy Junior, a suave cafe on the ground level of 66 King Street in the CBD. The espresso coffee bar will be the highlight of the morning trade, offering a bespoke Sammy coffee blend crafted by coffee connoisseur Martin Hudak (2017 World Coffee in Good Spirits Champion and Mr Black Ambassador) alongside a short selection of classic breakfast bites from consultant chef Rob Lechowicz (Blackwood Pantry).In the afternoon, the focus will be mini cocktails which will be on tap alongside a beer and a few wines. The cheeky small doses of cocktails will be best enjoyed alongside an afternoon business meeting or as an after-work tipple but don’t expect to settle in for the night. Sammy Junior will shut from about 6 pm so head down to Maybe Sammy in The Rocks to continue the evening. Architect George Livissianis (Chin Chin Sydney, The Apollo, Cho Cho San, The Dolphin Hotel) will bring to life the interiors. Expect some visual similarities to Maybe Sammy.

Neil Perry in Double Bay

A household name, Neil perry is opening is first solo project mid-year after a 40-year career. Don’t expect to draw similarities to Rock Pool, this restaurant in Double Bay is all his own. The 170-seat venue will focus on plant-based dishes and salads during the day, with a selection of grilled options. Expect an approachable restaurant, with interiors by ACME (Mimi’s, the Grounds) and designer David Caon. The unnamed restaurant is highly anticipated with locals and diners who have followed Perry throughout his career. The new venue is Perry’s way of breathing life back into Double Bay, an area he spent many years dining in. 

Aria Wine Bar

Aria is a Sydney institution, serving fine dining to locals and visitors for several years. This year it’s transforming part of the restaurant into a relaxed wine bar. Yes, it will be serving food, so if you don’t want to splash out on the full menu, you can head to the bar for wine and snacks. The wine list will be the highlight, which includes over 80 wines by the glass and 1700 bottles. Anna Solomon (co-owner and Solotel’s creative director), Matt Moran, Joel Bickford (Aria head chef), and Alex Kirkwood (head sommelier) are the creative minds behind the fresh, laid back experience. The bar will celebrate the pillars of Aria’s 20-year success, at the same time offering locals a new side of Aria. One of which doesn’t require a reservation to enjoy cocktails, and snacks from Bickford.


Re is perhaps the most exciting addition to our diverse restaurant and bar landscape. The boundary-pushing bar will be the world’s first permanent no-waste bar opening up an entirely new category, one we can get behind. Matt Whiley of Scout and Maurice Terzini from Icebergs and CicciaBella are the masterminds behind this new concept swinging its doors open sometime in February. The bar puts sustainability at the forefront, which includes the interior. Set in a heritage list- 19th Century railway engineering workshop the fit-out is comprised of recycled and repurposed building materials. The bar and tabletops are designed from recycled plastic bottles and Tupperware containers. Food that would otherwise go to waste will be given new life in cocktails, with spirit-heavy options. There is to be a food menu from Chefs Alex Prichard (Icebergs) and Nic Wong (Cicciabella). 


There’s a new Greek restaurant coming to town from Greek-Australian Chef, Peter Conistis. Ploos, will find it’s home in Campbell’s Stores, the dining precinct in Circular Quay. Conistis is known for his restaurants, Alpha, Omega, and Cosmos, so Ploos is rumoured to be a fresh venue. Expect South Mediterranian dishes you would find in Crete or Cypriot, an oversized eat-at-bar, and harbour views. Ploos is slated to open in March 2021.


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