Pilu at Freshwater
  • End of Moore Rd,
    Sydney, NSW
  • (02) 9938 3331 ,
  • Lunch Tue-Sun noon-2.30pm;

    dinner Tue-Sat 6pm-10.30pm


Pilu at Freshwater

Pilu is a lesson in how a Sardinian outpost came to define beachside dining for Sydney. When the sun's out and shining on this weatherboard beach house, it doesn't take much more than an icy Ichnusa beer, a platter of (rightly famous) roasted suckling pig and confit hasselback potatoes to charm Sydneysiders. Add chef Giovanni Pilu's Sardinian touchstones, plus a stellar Italian drinks list, and the entire package is primo value. This homage to his home thrills in translation - traditional but not rustic, modern but not complicated: bottarga and a twice-cooked hen's egg come together with black garlic in an umami frenzy, while an Italian myrtle-liqueur cure adds a bush fragrance to kingfish. Pilu's two island homes merge seamlessly when char-grilled Rangers Valley tri-tip is served with saffron butter or samphire and crystal ice plant meet smoked ham brodo. Good-natured staff, confident in wine and wooing, keep the coastal charm rolling.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • Set menus $75-$125


  • Feature:
  • Licensed
    Private room
    Impressive Wine List
  • Cards:
  • American Express
  • Bookings:
  • Bookings recommended
  • Chef:
  • Giovanni Pilu & Jason Saxby



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