* Click here for rating key
Pilu at Freshwater Restaurant Review: Sardinian food requires water to complement it. Not in a glass, you understand, but cliffside, beachside, as in its native island. And here, in pocket-size Freshwater Beach on Sydney’s northern beaches, Giovanni Pilu has found the ideal location for his restaurant. Its glowing Mediterranean colors match a menu where Sardinian flavors come alive. Staying true to his native cuisine while honoring the produce of his adopted country, Pilu, for example, may use Rangers Valley fine beef hanger steaks, charred lightly and accompanied by massive grilled mushrooms. There’s always the fragile Sardinian bread, carta musica, sometimes layered with pecorino and soft cooked egg, and perhaps Holstein veal backstrap with a “pane carasau” crust with sorrel, or confit rabbit in cartoccio. Consider, too, the trademark slow-roasted suckling pig, and for dessert, the cream of pecorino dolce with carrot sorbet. Give yourself a treat and book the seven-course Sardinian tasting menu with matched wines from the Italian-rich cellar, which also offers a good range of organic and biodynamic wines.