Meet the newest member of the family. Your local neighbourhood slice joint, parked right next to Mary’s Entertainment Quarter. Same Mary’s signature “elevated trash food” ethos, just baked into dough. Built for speed, value and good times, Mary’s Hot Pizza is primed for everyone – locals, families, gig-goers and SCG crowds alike.

“Mary’s Hot Pizza is definitely a big shift away from its more moody big sister. The room is golden, warm, bright and energetic.” says Kenny Graham.

“It’s a letter of appreciation to the classic old New York-style pizza joint from its Sydney-based pen pal. It celebrates Sydney’s history with pizza and all the influences that have come before, while still having a big fat boot planted in 2026. Bring your partner, mates or family, it’s a place for all. If breaking bread is the ultimate thing to do with those you love, then come try it already broken into four or eight slices. There isn’t an app for that. Yet.”

At the core? A premium dough program, slow-fermented for 36–48 hours to create lighter, crispier, more digestible slices built for repeat visits. It’s backed by top-tier ingredients: Vannella cheeses, Pino’s Dolce Vita salumi, LP’s Quality Meats, Olasagasti anchovies and a carefully selected Italian tomato for a sauce that’s clean and umami-driven.

The Detroit-style squares – first developed by Smyth and Graham years ago – return refined and ready. The focaccia-like dough delivers that signature crispy “frico” edge while staying surprisingly light on its feet.

Drinks stay true to Mary’s DNA: natural wines, beers and playful cocktails including house-made limoncello and an olive oil fat-washed martini – best enjoyed under the yellow umbrellas outside. Weekly specials (think $10 proseccy!) keep things interesting.

@marys.hotpizza is a golden, high-energy new chapter in the Mary’s universe. Come sit, stay awhile, argue over a slice or two.