We are pleased to announce 2019 marks the 15 year Anniversary for Pilu at Freshwater. Our story is one told with both great pride and a sense of humbleness, and certainly worth the read.

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.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 garden, and fitted out in Hampton’s-style, Pilu at Freshwater boasts sparkling views of one of Sydney’s prettiest and most secluded surf beaches.

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 Sydneysiders 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.
Giovanni was always destined to cook. Born in Sardinia, he arrived in Australia in 1992, aged 20, full of enthusiasm, and passion, for the unique flavours of his homeland.

At Pilu at Freshwater, Giovanni uses authentic products imported from across Italy, together with fresh local produce, presenting a menu that is refined and innovative whilst maintaining the strict traditions of the cuisine of his island home. Giovanni believes that Italian cooking, should involve simple ingredients, prepared with a minimum of fuss, allowing the ingredients to speak for themselves.

You are encouraged to take time to visit Pilu at Freshwater, we guarantee you will not leave disappointed!

“Some chefs produce great dishes from their kitchen that pass the test of time. Some produce brilliant young chefs from their kitchen instead, who go out into the world with the right skills and attitude. Some, like Giovanni Pilu of Pilu at Freshwater, do both.”
Terry Durack, Chief Restaurant Critic, The Sydney Morning Herald.