Italian-Australian chef Giovanni Pilu and his wife and business partner Marilyn Annecchini will open Flaminia, an Italian restaurant at the Pullman Quay Grand Sydney Harbour, in November. Following 21 years of Pilu at Freshwater (which succeeded the couple’s first restaurant, Cala Luna at The Spit), Flaminia will continue the theme of waterfront dining, with unbroken views over Circular Quay.
“It had to make sense for us to make this kind of move… working with the right people, having the right location,” Pilu tells Gourmet Traveller. “It’s a beautiful spot we’re going to; we’ve never been out of the Northern Beaches, and we’re so excited.”
Deviating from the Sardinian focus (which reflects Pilu’s personal heritage) at the Freshwater restaurant, Flaminia will take broader inspiration from Italy’s coastline.
“The idea was that because we’re in the most important port in Australia, let’s do food from the Italian ports,” he says. “More than three-quarters of Italy is touched by water, and there are all these ports that bring so much diversity and movement. Not just Genoa, Livorno, Napoli, the big ones… I’m talking about Portofino, Capri, Porto Venere: the smaller ones that are so interesting.”
Given the restaurant’s seafaring inspiration, a central, custom-built crudo bar will play a starring role in the overhaul of the site. “It’s in the middle of the dining room with 16 seats around it,” says Pilu. “Chefs will be carving raw tuna or coral trout, making different dressings, and there’s a section dedicated to displaying oysters, which will be shucked to order.”
The rest of the menu, developed by Pilu and head chef Federico Porceddu (who has been at Pilu for 10 years), is set to focus on “premium Australian ingredients”, with Venetian-style sarde in saor, marinated octopus, whole roasted fish and paccheri allo scoglio floated as possibilities.
A complete renovation of the space, which is anchored by double-level windows overlooking Circular Quay, will be led by Adelaide-based Studio Gram. Styling will be a “touch more modern” than Pilu at Freshwater, with nods to Sardinia through artworks and linens.
As well as making it clear that “Pilu at Freshwater is not going away, or moving anywhere,” it’s important to the chef that Flaminia be operational by Sydney summertime.
“For the first time in my life,” says Pilu, “I’m going to be on Sydney Harbour on New Year’s Eve with the fireworks!”
Flaminia is scheduled to open on level two of the Pullman Quay Grand Sydney Harbour in November 2025.
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