Italian-Australian chef Giovanni Pilu and wife and business partner Marilyn Annecchini have opened Flaminia, an Italian restaurant in the Pullman Quay Grand Sydney Harbour. Following 21 years of Pilu at Freshwater (which succeeded the couple’s first restaurant, Cala Luna at The Spit), Flaminia continues 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 told Gourmet Traveller. “We’ve never been out of the Northern Beaches, and we’re so excited.”
Named for the ship that carried the Pilu family to Australia in 1959, Flaminia deviates from the Sardinian focus (which reflects Pilu’s personal heritage) at the Freshwater restaurant, taking 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 crudo bar plays a starring role. Guests can choose from a range of fish species including Bermagui yellowfin or Abrolhos Island scallops, and a dressing inspired by a coastal Italian region like Genoa (Tagiassca olives and preserved lemon) or Cagliari (shaved fennel, bottarga and olive oil).
The rest of the menu, developed by Pilu and head chef Federico Porceddu (who has been at Pilu for 10 years) shares “premium Australian ingredients” including seafood and meat, with highlights including fritto misto; paccheri alla scoglio with calamari, mussels, clams, white fish and cherry tomatoes; slow-roasted suckling pig in honour of Pilu’s Sardinian roots; and a Venetian crema fritta with honey and candied orange.
As well as a strong selection of native Sardinian varieties, the wine list covers the Italian coastline, and is joined by cocktails including a pesto Bloody Mary; a Cynar and lavender Spritz; and a Mirto-tinged Negroni.
The design of the bright, double-height venue subtly references boats and Mediterranean coastline, with swinging pendant lights taking organic, twirling forms; soft timber elements; and splashes of blue throughout.
“At Flaminia, we wanted to create a place people want to come back to often – relaxed, welcoming, and full of life,” said Annecchini in a statement. “Designed for spontaneity, it’s the kind of spot where a spritz at the bar catches the harbour glimmer, a plate of crudo can be enjoyed before a ferry, or a seafood lunch drifts unhurried into the evening.”
Flaminia is open on level two of the Pullman Quay Grand at 61 Macquarie Street, Sydney.
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