Ribelle
An ex-Bella Brutta head chef leads this BYO pizzeria serving up "rebellious" Napolitana-style rounds.
Overview
If you're a Northern Beaches resident, next time you're after some doughy, cheesy, saucy goodness, turn your attention towards Ribelle, Freshwater's no-frills BYO pizza spot that's doing sensational pizzas that can stand up against Sydney's best.
Ribelle is the brainchild of Chef Dale Mann, who brings with him experience from Ezra, Hartsyard, and most notably for the pizza-heads out there: Bella Brutta. Mann worked for four years at the latter, the last of which he spent as Head Chef. So with Ribelle you're in very, very good hands.
At Ribelle, whether you're eating in or grabbing a bright yellow pizza box to-go, the menu is kept simple, with a mix of classic and more boundary-pushing toppings available alongside a couple of simple sides like anchovies, baby cos salad and burrata. It's also BYO, so you can pack that riesling you just got for your birthday or your favourite funky skin-contact and head in.
Keeping true to the restaurant's name (it means 'rebellious' in Italian), some of the more out-there pizza varieties on the menu include The Reuben which combines 12-hour smoked beef brisket from LP's Quality Meats, pink peppercorn sauce, fior di latte, confit garlic, parmesan and purple sauerkraut; or the Braised Greens, a meeting of cheese, braised kale, rainbow chard, fermented red chilli sauce, confit garlic and lemon juice.
Sound good? Well, let us tell you: it is.
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