After more than two decades defining coastal fine dining at Pilu at Freshwater, Giovanni Pilu and Marilyn Annecchini have opened the doors to their next chapter: Flaminia, a harbourside Italian dining room that brings the flavours, rituals and easy elegance of Italy’s great port-side cities to Circular Quay.
Now open on Level 2 of the Pullman Quay Grand Sydney Harbour, Flaminia is shaped by connection — between people, place and the coastlines that inspired it. Its name honours the ship that carried the Pilu family from Italy to Sydney in 1959, a personal story that flows through the space, the menu, and the restaurant’s sun-kissed hospitality.
At the heart of the dining experience is a dedicated crudo bar, serving oysters, scallops and pristine seafood prepared with simplicity and intention. The broader menu draws from the culinary traditions of Cagliari, Naples, Venice, Genoa and Palermo, moving from generous antipasti to seafood pastas and coastal classics. Standouts include Sardinian Piccolo Fritto Misto, Paccheri allo Scoglio, and Cagliari’s iconic slow-roasted suckling pig — a dish deeply tied to Giovanni Pilu’s heritage. Dolci continues the journey with Crema Fritta and Pandolce Genovese.
The drinks list follows Italy’s coastline, highlighting native varieties from Liguria down to Sicily, with a strong focus on Sardinia. Expect sharp, expressive whites, coastal reds and a cocktail program built for both aperitivo hour and lingering lunches — think Venice’s La Via della Seta, Genoa’s Pesto Bloody Mary, and a Mirto Rosso Sour from Cagliari.
Quick Bites
Quick Bites
EAT: Begin at the crudo bar with oysters or scallops, then move to Paccheri allo Scoglio, the Sardinian Piccolo Fritto Misto, or the signature slow-roasted suckling pig.
DRINK: A crisp coastal Vermentino, a Venetian-inspired cocktail or anything from the Sardinian-forward wine list.
PLAY: Wander the Royal Botanic Garden or head to the Opera House for an evening show.
VIBE CHECK: Mediterranean ease meets city energy.
