Pilu at Freshwater

The first thing that hits you when you visit Pilu is the view. This Sardinian restaurant (the only one in Sydney, mind) is built in a huge old weatherboard house looking out over the beach at Freshwater. In winter, catch the whales migrating. In summer, watch as locals take to the sea. Chef Giovanni Pilu is all about celebrating classic Sardinian fare. Make sure to order ahead for the incredible platter of golden, crisp-skinned suckling pig and rosemary potatoes. And there’s the zuppa gallurese – a monumental dish of Sardinian crispbread soaked in lamb broth then coated in a layer of melted cheese like a big, fluffy bread-lasagne-soufflé thing. Damn tasty, at any rate. And sure, the 61-degree egg seems a little out of step with the rest of the menu, but you can easily bypass the mod-stuff and just go straight for the Sardinian-only degustation. The wine list, constructed by ace Sydney sommelier Lara Caraturo is almost exclusively Sardinian, too. This is one of the choicest spots to come for a long Sydney Sunday lunch. And for that we salute you, Pilu, and your incredible suckling pig.