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About Us Crust has revolutionised the pizza bar concept, creating a model that's unique and exciting. Our aim is to change the perception of pizza from a cheap and nasty (fast food) to an enjoyable healthier dining experience.Our aim from day one was to produce high quality and irresistible pizzas, provide a high level of customer service and achieve significant delivery efficiencies. We identified a gap in Australia's huge pizza market. About 50% of the market is made up of the big chains, which focus on simple menus, quick service, delivery and takeaway. The other 50% composed of small independent operators who offer high quality gourmet pizzas for dine in or takeaway, but with limited or no delivery service because they cannot maintain pizza quality during delivery. Service Crust has taken the very best of both worlds. We've created mouth-watering gourmet pizzas with a delectable range of toppings that includes a selection of premium meats, fresh vegetables and gourmet cheeses. But our biggest breakthrough was in perfecting a pizza base that would maintain its quality when home delivered. Our fast home delivery, great customer service, smart production and delivery efficiencies allow Crust to compete with the lower end pizza delivery providers - but with a far superior product. We've revolutionised the pizza delivery market, with our stores becoming the benchmark for pizza quality in their local areas. Menu Items Starters Meat Pizzas Chicken Pizzas Seafood Pizzas Vegetarian Pizzas Traditional Pizzas Calzones Salads Desserts Beverages Opening Hours Mon - Sun: 5pm to 10pm Payment Methods MasterCard, Visa, Cash, Cheque, EFTPOS
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Reviews
04/26/2013
Crust seems to be a little more expensive compared to many other takeaway pizza places, but weve found one great thing about this place their calzones! Theyre very well priced and of good serving size. We like the peri-peri chicken flavour best as this tastes great and comes with a peri-peri sauce on the side.
Recently we noticed that they are advertising really nice looking pasta but we havent had the chance to try them yet. They certainly look tempting, so perhaps next time we will give those a go!