Pilu at Freshwater

Pilu at Freshwater A stunning Italian restaurant set on the shores of beautiful Freshwater Beach. Highly awarded & rec
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Set in a heritage listed building on the shores of Freshwater Beach offering spectacular views from the dining room and gardens. The restaurant specialises in traditional Italian cuisine with a Sardinian influence. The restaurant is also an idyllic location for all special events and weddings.

Coccoi prena. Sardinia's stuffed bread, and one of the oldest things the island makes. It comes from Ogliastra, on the e...
08/09/2026

Coccoi prena. Sardinia's stuffed bread, and one of the oldest things the island makes.

It comes from Ogliastra, on the east coast: a spelt and kamut bread, filled with potato, garlic and mint.

Shepherds carried it up into the hills because it's a whole meal in one hand and keeps for days. Humble food, made properly.

Spanner crab is sweet and delicate, the kind that needs a light hand. Rockliff bring it in, we lift it with citrus, grat...
04/09/2026

Spanner crab is sweet and delicate, the kind that needs a light hand. Rockliff bring it in, we lift it with citrus, grate our own bottarga over the top for the salt of the sea, and finish with a pink peppercorn crisp for the snap. Not much done to it, on purpose.

Father's Day is this Sunday, 6 September.Lunch or dinner over Freshwater Beach. Four courses at lunch, $150 per adult. T...
02/09/2026

Father's Day is this Sunday, 6 September.

Lunch or dinner over Freshwater Beach. Four courses at lunch, $150 per adult. Three courses at dinner, $95. The under-12s have their own menu: three courses, $65, either sitting.

Lunch is nearly booked out. Only a few tables left.
Bring him down. Book via the link in bio.

One Sunday to go. Father's Day at Pilu, 6 September.Four courses at lunch, $150 per adult. Three at dinner, $95. The und...
30/08/2026

One Sunday to go. Father's Day at Pilu, 6 September.
Four courses at lunch, $150 per adult. Three at dinner, $95. The under-12s have their own menu at $65, either sitting.
If he's the hard-to-buy-for kind, this is the answer. Book via the link in bio.

26/08/2026

The beach house was here long before us; we've had the keys for 22 years. Breakfast at Baretto while the swimmers take their first-light laps, lunch at Pilu with the whales going by if you're lucky, dinner as the weather arrives from somewhere out past New Zealand. The view has never repeated itself once. No occasion required.

Most restaurants don't make it to five. This one has been on the same beach for twenty-two years.Opened in 2004 by Giova...
25/08/2026

Most restaurants don't make it to five. This one has been on the same beach for twenty-two years.
Opened in 2004 by Giovanni and Marilyn, two chef's hats every year from 2005 to 2025, and a menu where a few dishes have outlasted every trend that came for them. The full story is worth hearing over lunch.

Fregula. Sardinian toasted pasta with porcini mushroom, Blu di Capra and Tuscan kale.Fregula was ours before it was anyo...
22/08/2026

Fregula.

Sardinian toasted pasta with porcini mushroom, Blu di Capra and Tuscan kale.

Fregula was ours before it was anyone's: small pearls of semolina, toasted until they turn nutty and gold, the way Sardinia has made them for centuries. We cook it like a risotto. The porcini go deep and earthy, the Tuscan kale is worked through at the end, and a goat's blue, Blu di Capra, melts over the top to bring it together.

On the menu now, Wednesday to Sunday.

In Sardinia, some of the best nights happen around the table. That's the whole idea behind Convivio: good food, good w**...
20/08/2026

In Sardinia, some of the best nights happen around the table. That's the whole idea behind Convivio: good food, good w**e, good company, and the winter to enjoy it in.

Five courses from the Chef's Menu, $85 per person, normally $170. And on Sunday nights, bring the bottle you've been saving. BYO, $25 corkage.

Until the end of August. Book via the link in bio.

Carloforte sits on a small island off Sardinia's south-west corner, settled centuries ago by Ligurian fishing families, ...
19/08/2026

Carloforte sits on a small island off Sardinia's south-west corner, settled centuries ago by Ligurian fishing families, and it has been Italy's tuna town ever since. They throw a festival for it every summer.

This is the dish they built around the catch: tomato, pinenuts and basil, letting good tuna stay the point. Ours is yellowfin, done the Carloforte way.

On the menu at lunch & dinner, Wednesday to Sunday.

This month at Pilu: Convivio at half price until the month runs out, with BYO on Sunday. And Father's Day bookings are o...
18/08/2026

This month at Pilu: Convivio at half price until the month runs out, with BYO on Sunday. And Father's Day bookings are open — the first Sunday of spring, both sittings.
Details and bookings via the link in bio.

Father's Day at Pilu. Sunday 6 September.Lunch or dinner over Freshwater Beach. Four courses at lunch, $150 per adult. T...
17/08/2026

Father's Day at Pilu. Sunday 6 September.
Lunch or dinner over Freshwater Beach. Four courses at lunch, $150 per adult. Three courses at dinner, $95. Under-12s, three courses, $65.
Bring him down. Book via the link in bio.

16/08/2026

Culurgiones. Sardinian potato-filled pasta, pleated to look like an ear of wheat. On this menu for 22 years. Marilyn's favourite dish (and she has 22 years of data). Here's on why.

Aquna Murray cod with tomato, fennel and parsley. Merluzzo is the fish of a thousand Italian Fridays, and this is the tr...
14/08/2026

Aquna Murray cod with tomato, fennel and parsley. Merluzzo is the fish of a thousand Italian Fridays, and this is the treatment it deserves: tomato and fennel doing the old southern work, parsley through it at the end.

The fish itself is Aquna's Murray cod, farmed on the Murrumbidgee, a native Australian fish that takes to Italian cooking like it was born to it.

On the menu now. Book via the link in bio.

Address

'On The Beach' End Of Moore Road
Freshwater, NSW
2096

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

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