April 2017. Giovanni Pilu, Pilu Restaurant, Freshwater, Sydney.
Since arriving in Australia in 1992, Giovanni Pilu’s name has become synonymous with Sardinian, and Italian regional cuisine in Australia. Beginning with a tiny unassuming, bustling restaurant, Cala Luna, at The Spit, in Sydney’s Mosman, Giovanni and his wife and business partner, Marilyn Annecchini introduced Sydney-siders to the wonder of Sardinian cuisine.
GIOVANNI PILU ON THE PASS
In 2004 the couple moved further along the Sydney coastline to Freshwater, taking up residence in a heritage listed beach house, on the edge of Freshwater Beach. Surrounded by a garden and fitted out in Hamptons-style, Pilu at Freshwater boasts sparkling views of one of Sydney’s prettiest and most secluded surf beaches.
CONE BAY BARRAMUNDI, GARLIC MILK, BABY TURNIPS, SEA HERBS, SMOKED CONSOMME
“Petite Bouche produce makes me feel like a kid in a lolly shop””
PETITE BOUCHE WASABI LEAF
PETITE BOUCHE AMARANTH
INK TONARELLI, CUTTLEFISH, NDUJA, TOMATO
Giovanni’s philosophy lies at the heart of the restaurant; “Food, and the hospitality associated with sharing it, is integral to the Sardinian way of Life.” It has also become integral to the way of life of the many Sydney siders who visit Pilu at Freshwater, keen to enjoy Giovanni’s Sardinian, and regional Italian cooking. Using locally sourced ingredients, Giovanni creates modern, contemporary Italian dishes inspired by Italy’s numerous culinary regions – from Lombardy in the north to Campania in the south.
RANGERS VALLEY TRI TIP, SAFFRON & BOTTARGA EMULSION, ALLIUMS
COCONUT & WHITE CHOCOLATE SEMIFREDDO, RASPBERRIES, ELDERFLOWER JELLY, KAFFIR LIME
