Our story
Sydney’s original fusion pizza.
Family-run since 2015 — Indian spice, a stone oven floor, and a stubborn belief that the two belong on the same pizza.
Monty's signifies delightful and exquisite pizzas.
Our journey into the realm of tantalising flavours embarked on its course in 2015, with the inauguration of our first store in Kings Langley. The conception of fusing Italian and Indian culinary traditions germinated there — keeping the essence of Italian pizza while infusing it with the rich and flavourful spices of India. This ingenious fusion elevated the pizza experience to new heights.
Central to our uniqueness is a proprietary blend of spices that forms the foundation of our distinctive sauces, infusing our delectable range with character. Our offerings bear testimony to this fusion:
- Paneer Tikka
- Tandoori Chicken
- Chilli Chicken
- Gobhi Manchurian
As our popularity soared, so did our horizons — leading to the establishment of additional branches in Parramatta, Pendle Hill, Riverstone and St Marys in 2020.
Buon appetito
Rajj ke khayo
“A pizza could carry the spice of an Indian kitchen — and still come out blistered from the oven.”
Since 2015
One oven in Western Sydney, and a stubborn idea.
Grinding our own masalas, proofing dough for 72 hours.
Eight Sydney kitchens — still family-run.
Why Monty’s is different
Spice we grind ourselves
Our masalas are ground in-house and the marinades sit overnight. It's the slow part most kitchens skip — and the part you can taste.
72 hours, then eight minutes
A four-ingredient dough, cold-proofed for three days, then baked on the stone floor of a 265°C oven until the crust is airy and leopard-spotted.
Flavours you won't find elsewhere
Tandoori, makhani, afghani, pudina — Indian-fusion pairings built for the fire, not borrowed from another menu. Sydney's original, since 2015.