Menu Reveal: Flaminia x Access Readers’ Preview

Hospo couple Giovanni Pilu and Marilyn Annecchini have owned and operated North Shore fine diner Pilu at Freshwater since 2004, focusing on Sardinian flavours and beachy vibes. Now they’re widening their menu inspiration to take in the tastes of Italy’s greatest port cities at Flaminia, opening December 5 inside the Pullman Quay Grand Sydney Harbour.

Named for the boat Annecchini’s grandma arrived on in Sydney, 1959 (in sight of the restaurant’s harbourside location), the new venture promises to be a celebration of Italy, its coastline and its connection to Australia.

“Flaminia has been a long time coming,” Annecchini tells Broadsheet. “Opening a second restaurant after 21 years at Freshwater felt huge, but this space made sense. It’s let us bring the spirit of Italy’s port cities to Circular Quay in a way that feels true to who we are.

“The whole process has been a mix of nerves and plenty of laughs, but standing in the room now it feels exactly right.”

As always, Broadsheet Access ensures members get in the door first with our Readers’ Preview series. On December 8, Access members will attend an exclusive evening at Flaminia where they’ll enjoy a four-course menu and hear from Pilu and Annecchini in conversation with Broadsheet’s Sydney food and drink editor Grace MacKenzie.

Tickets are selling fast, so nab yours today if you’re keen. We hold Sydney Readers’ Previews regularly, so there will also be plenty more venues to explore in future. To be in the know for upcoming events, join Broadsheet Access now.

Meanwhile, here’s a sneak peek at some of the dishes on the Readers’ Preview menu, as described by Annecchini herself.

Baccala mantecato

“A Venetian classic – silky whipped salt cod piled onto toasted sourdough. The kind of cicchetto you’d eat standing at a canal-side bar with a spritz in hand.”

Mozzarella in carrozza

“Straight from the streets of Napoli – a crisp, golden fried mozzarella sandwich finished with a single salty anchovy and a touch of red-pepper mayo. With the baccala mantecato, these two snacks are classic Italian starters, usually served with an aperitivo before dinner.”  

Gamberi alla Catalana

“A Sardinian favourite from Cagliari: sweet poached prawns tossed with tomato, pickled red onion and crunchy celery, bringing all those Mediterranean flavours to the plate.”

Ziti al ragu Genovese

“Long, hollow ziti pasta coated in a slow-cooked beef-shin and caramelised onion ragu. Despite the name, the sauce has almost nothing to do with Genoa. It arrived in Naples centuries ago, possibly via Genovese sailors or a wandering Genovese chef, and has been a local obsession ever since.” 

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