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27/10/2026
Still smiling after last night. 🎩🎩
Two Hats for Pilu for the 22nd consecutive year.
Twenty-two years on, hearing Pilu called for Two Hats still brings the same excitement. It’s something we never expect and never take for granted.
To our team - grazie mille 🙏. We know how much you give to Pilu every day, how much you care, and how hard you work to make it what it is. We’re so proud to share this with you. And to our loyal guests who keep coming back through our doors, year after year, we’re incredibly grateful.
We couldn’t have been prouder to see Giovanni Pilu nominated for Chef of the Year, alongside such an extraordinary group of chefs. A very special recognition after more than two decades leading the kitchen at Pilu.
There was more to celebrate too. Flaminia | Italian Restaurant | Circular Quay, Sydney received Two Hats in its very first year, as well as a nomination for Best New Restaurant. What a start and what a credit to the entire Flaminia team.
A pretty special night all round.
Thank you Good Food, callanboys, David Matthews and Sarah Norris for the recognition and for continuing to champion our industry
Grazie ❤️
23/10/2026
Polletto. A spring dish of chicken involtino with crisp skin, provola, prosciutto, sage and chiodini mushrooms. Rich, savoury and full of flavour, without overcomplicating things. Italian cooking that lets every ingredient do its job.
23/10/2026
Sunday is World Pasta Day, and we’re marking it with the dish we’re best known for.
We’re introducing a new version of culurgiones, tre pomodori and for this Sunday only they’re $28 instead of $33.
Come celebrate 's favouorite day at Freshwater.
Book via the link in bio
19/10/2026
Welcome to La Primavera. Five courses of the season at its best, for $85 per person, half the usual $170.
Come down on the beach at Freshwater, for an easy midweek night out. Book via the link in bio.
17/10/2026
Su Cominzu, the beginning. A few Sardinian things to start: oysters, our house-made bread and pane carasau, and Rockliff spanner crab with our own bottarga.
Wednesday to Sunday.
16/10/2026
Plates down the middle, everyone reaching, the bread and bottarga butter first. That's how a group eats at Pilu – and we've put together a savvy festive season set menu for festive season.
Head to our website to explore all our packages.
16/10/2026
Convivio's gone, but spring had other plans. Say hello to La Primavera, Giovanni's favourite season on a plate. Come taste it for yourself, details and bookings via the link in bio.
15/10/2026
A table by the water beats a spot in the crowd. Join us this Melbourne Cup for an arrival drink and canapés on the garden terrace, then a three-course lunch and the race at 3pm.
Book via the link in bio.
08/10/2026
End of year is when the long tables come out. Work lunches, birthdays, the whole family finally in one place.
Swipe through for our private rooms and our four group menus, including our all new $100 Festive Feast.
Room hire sits inside the minimum spend, along with a personal event manager, printed menus, white linen, candles and more. Enquire at [email protected] or via the link in bio.
29/09/2026
The island has baked it for shepherds for centuries: rolled out fine and baked twice so it snaps, light enough to carry and to keep for weeks. It's how a Sardinian meal begins, and it's how ours does too — our pane Carasau, on the table before anything else.
28/09/2026
Christmas Day at Pilu.
Spend it over Freshwater Beach — a festive four-course menu, with house-made bread and antipasti to begin. $380 per adult, $190 per child under 12. The one lunch of the year where no one has to cook, and everyone gets the view.
Book via the link in bio.
26/09/2026
Vitello, veal tenderloin with parsnip, Cannonau and a green peppercorn gremolata.
The veal cooked pink and tender, sweet parsnip underneath, a sauce built on Cannonau, Sardinia's own red grape, and a gremolata sharpened with green peppercorn to cut through the richness. Sardinian at the base, however you read it.
On the menu now, Wednesday to Sunday.
24/09/2026
We're looking for experienced section waiters to join us at Pilu.
We're on the beach, Moore Road, Freshwater, open lunch and dinner Wednesday to Sunday.
Send your CV to [email protected].
23/09/2026
Culurgiones. It has been on this menu for twenty-two years, longer than any other dish we serve. Our filling is potato and onion; the pleat is the hard part, and the kitchen has been closing them by hand since 2004. Chefs have come and gone. The culurgiones have stayed.
21/09/2026
Beetroot fusilli with rabbit, pecorino, pine nuts and dill.
The pasta is coloured and flavoured with beetroot, rolled by hand into spirals, and turned through slow-cooked rabbit. Pecorino for salt, pine nuts for sweetness, dill to lift the lot.
19/09/2026
Convivio is the winter tradition, and we've held onto it a little longer.
Five-course chef's menu, $85 per person (normally $170). It comes from a simple Sardinian idea that some of the best nights happen around the table. And we've kept it running to the 2nd of October.
On Sunday nights, bring the bottle you've been saving: BYO, $25 corkage. Book via the link in bio.
16/09/2026
Capesante.
The scallops seared and sweet, cauliflower underneath, leek for the green, and our own bottarga grated over the top to finish. Simple, and that's exactly the point.
Address
'On The Beach' End Of Moore Road
Freshwater, NSW
2096
To get to the Italian restaurant located at the 'On The Beach' end of Moore Road in Freshwater, there are several options for transportation.
For public transport, you can take a bus to Freshwater Beach and then walk towards the beach. Once at the beach, turn right and continue walking until you reach the end of Moore Road.
If driving, take Harbord Road towards Freshwater Beach and then turn onto Moore Road. There is limited street parking available on Moore Road or alternatively, you can park at Freshwater Beach carpark and walk towards the end of Moore Road.
Regardless of how you choose to arrive, once you reach the end of Moore Road, you will find the Italian restaurant that you are looking for.
Opening Hours
| Monday |
6:30am - 2pm |
| Tuesday |
6:30am - 3pm |
|
6pm - 10pm |
| Wednesday |
12pm - 3pm |
|
6pm - 10pm |
| Thursday |
12pm - 3pm |
|
6pm - 10pm |
| Friday |
12pm - 2pm |
|
6pm - 10pm |
| Saturday |
12pm - 9pm |
| Sunday |
12pm - 9pm |
Alerts
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What people say
Italian restaurants are known for their delicious food, warm hospitality, and inviting atmosphere. Pilu at Freshwater is no exception to this rule. This stunning Italian restaurant is located on the shores of Freshwater Beach, offering spectacular views from the dining room and gardens. The heritage-listed building adds to the charm of this already beautiful location.
Pilu at Freshwater specialises in traditional Italian cuisine with a Sardinian influence. The menu features an array of mouth-watering dishes that are sure to satisfy any craving. From homemade pasta to fresh seafood, every dish is prepared with care and attention to detail.
The restaurant's idyllic location makes it the perfect spot for all special events and weddings. Whether you're looking for a romantic dinner for two or a large celebration with family and friends, Pilu at Freshwater has everything you need to make your event unforgettable.
Highly awarded and recognised as one of the best Italian restaurants in Sydney, Pilu at Freshwater is a must-visit destination for anyone who loves great food, stunning views, and exceptional service. So why not book a table today and experience the magic of Pilu at Freshwater for yourself?
