By Marie-Antoinette Issa.
Photo credit: Dedy Oktavianto.
Once a sleepy stretch of Eastern Sydney, known mostly for designer-label-loving ladies who lunched, boujee Double Bay continues to bring the buzz.
Today, the polished pavements are packed with locals walking primped pups, as well as food lovers from across Sydney eager to sample the suburb’s new flavours.
Leading the charge in this delicious renaissance is Ruma Arte Bianca - a hot new hybrid dining destination that’s serving brunch with flair by day and some of the best blistered wood-fired pizza in town by night - all under one stylish roof.
In the am, the eats are classic Ruma. Think: silky mortadella layered over crusty sourdough, zippy kimchimichurri drizzled over egg and pretty cloud matcha that pairs perfectly with the housemade cannoli. When the sun dips low and the fairy lights twinkle on, the space transforms into a passionate pizzeria and pasta bar brought to you by the Arte team.
It’s a clever, creative collab between two long-time foodie friends - Chef Faheem Noor, the brains behind Ruma, and Arte’s Mark Paterno, who’s made it his mission to give Australians a better pizza. Their vision was to reimagine what a restaurant can be. One venue, two vibes, zero compromise.
"This hybrid of merging two businesses under one roof may just be the future,” says Faheem. After spending a night (and morning-after recovery brunch) at Ruma Arte Bianca, we’re inclined to agree. It’s hospitality 2.0 - efficient, exciting and absolutely delicious.
While the paninis are undoubtedly brilliant, the pizza really brings the pizazz, with a grand dome oven anchoring the kitchen and Mark’s pedigree (he trained under world pizza champion Graziano Bertuzzo), ensuring the dough is nothing short of divine.
There’s an alchemy to it: precision meets passionate artistry. "The science is my starting point,” says Mark. "Time, temperature, hydration. Then I add myself into the mix. That’s where the magic happens.”
You can taste that magic in every bite. Light, airy and easy to digest, the pizzas are the kind that make you want to order one more…but, save a little room and don’t skip the pasta that’s handmade in a newly built studio tucked into what used to be the private dining room.
The vibe of the venue itself is also a masterclass in day-to-night transformation. By morning, it’s bright, breezy and perfect for sipping iced lattes under the olive tree. By evening, the mood shifts: lights dim, music deepens and suddenly you’re in a cobblestoned piazza somewhere on the Amalfi coast…with a cheeky Negroni on tap.
That 40-year-old olive tree and cascading fairy lights aren’t just for aesthetics, either - they’re part of the magic that makes this place intimate but buzzy, refined but relaxed and picture proof that Ruma Arte Bianca brings double the fun.
This is no pop-up novelty. Ruma Arte Bianca is a strategic, sustainable step forward for hospitality. It reduces overheads, extends trading hours and keeps the creative juices flowing. "This is not just smart business. It’s a forward-thinking solution for how venues can thrive,” says Faheem.
Mark agrees: "It’s exhilarating. This is my biggest project yet.”
It shows. The energy in the kitchen is electric, with teams from both brands cooking side by side - and always open to new talent. "There’s always space for anyone who wants to learn,” adds Faheem.
