Pilu’s Kiosk to become a wine bar

Giovanni Pilu

Giovanni Pilu

Here's some news that'll help Sydney stretch out summer that little bit longer: the sweet little kiosk that the two-starred Pilu at Freshwater operates on the edge of its garden overlooking the beach is about to become a wine bar.

"There aren't a lot of places where you can have a drink by the beach around here," says owner and chef Giovanni Pilu. "It was just us and the pub, and Pilu has no bar, so now we'll be able to give people an extra option before coming in for dinner, or if they're looking for a casual drink after a day at the beach."

The beachside Kiosk, which has in the past served simple sandwiches, coffee and café fare made in the restaurant, will reopen in March, kitted out with a small kitchen space and a dedicated chef to serve six or eight small bar snacks, along with glasses of wine from Pilu's award-winning Italian list, imported and local beers and a few cocktails.

"We're not doing anything too complicated," says Pilu. "Maybe a small cuttlefish salad with potatoes and crisp bread, or fried zucchini, some crudo or tuna tartare. We'll also do a pasta of the week and a small cheese selection with bread and pickles." All dishes will be under $20, he says, to keep things simple.

Early birds down on the beach needn't worry, the Kiosk will still serve breakfast and lunch, but when the Kiosk reopens everything will be prepared on-site, whether it's panini made to order or salads for lunch. It's the drinks, however, that Pilu is really excited about. "We're going to do a mad Negroni, Ichnusa beer from Sardinia and dry white Italian wines, including plenty of vermentino," he says. "It's not fussy or fancy. It's a beach bar. That's it. We're really excited about it."

Pilu Kiosk reopens mid-March 2017, Moore Rd, Freshwater Beach, NSW, pilu.com.au 


Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
What to order at Barangaroo House
Morgan McGlone to open a New York-style grill in Melbourne
First look: Bondi Beach Public Bar unveils menu – and a squish burger
Andrew McConnell is taking over NGV this summer
Eight new restaurants and an Art Series hotel opening on the Brisbane River in 2018
Clayton Wells to open A1 Canteen
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Australian chefs to follow on Instagram in 2013

There are a lot of food shots on Instagram: the good, the ba...

Where our chefs want to eat

We asked Australia's leading chefs to name the restaurants t...

Hot 100 2015 - Restaurant news

The world is getting hotter and we’re not talking about glob...

What the hell is Gelinaz anyway, and why is it shuffling?

On the eve of the second outing of one of the world’s strang...

Nahm named best restaurant in Asia

The 2014 50 Best Restaurants in Asia were unveiled this week...

Restaurants cooking with seaweed

With its complexity in flavour and texture, seaweed is the c...

On the pass

Tell us about Tomahawk’s menu, Ali...

S.Pellegrino Young Chef 2015

A mighty fine plate of beef short ribs with roast celery vin...

Dan Barber talks sustainable food

Farm-to-table is a neat catchcry but, argues Dan Barber, one...

Alessandro Pavoni, Ormeggio, Sydney

You’ve just released your first cookbook, a tribute to Lomba...

The 2016 GT Restaurant Guide Top 100

Here's the list of our 2016 Restaurant Guide Top 100. How ma...

First look: 108 at Noma, Copenhagen

Rene Redzepi may be headed to Sydney next month, but he's ba...

Dear Sainte Eloise to open in Potts Point

Sydney’s new wine bar is going back to basics.

Party-starting playlists

Music is a key ingredient that can turn your party from good...

Grant Achatz interview

Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...