Where Chefs Eat: Giovanni Pilu Has Breezy Fine Dining Down Pat, But Where Does He Get Takeaway?

Pilu at Freshwater is a Sydney gem. Owned and operated by chef Giovanni Pilu and his wife Marilyn Annecchini, the Sardinian fine diner firmly put Freshie on the map when it opened in 2004.

Pilu-the-chef got into the biz because he “wasn’t very good” at school – he wanted to be hands-on. Starting out in his uncle’s restaurant at 14 led him to the northern beaches, and now he has an acclaimed venue in its third decade.

But where does he get takeaway? Or a little sweet treat? Read on.

What’s your go-to if you want a quick takeaway dinner?
Good Indian takeaway: butter chicken, khatte baingan, dal and naan.

What about lunch on the go?
The falafel pita from Queen Ester in Mona Vale or Newport. It’s delicious Israeli food – also love their chicken shawarma bowl.

What’s your favourite snack in Sydney?
Pilu’s carasau bread with pecorino when I’m at work.

Where’s the ideal spot for a date?
Bert’s in Newport. I love the menu. Always start with great oysters and champagne. The whole fish served tableside is always great, and you need to finish with the rum baba with extra cream.

If it’s a special occasion, where are you booking? What are you ordering?
Lumi. It’s degustation only, which makes the decision easy – you just sit back and enjoy. I always leave having eaten far too much, but it’s worth it. Federico [Zanellato] and the team deliver course after course, full of flavour and so creative.

Where can you find the best coffee in Sydney?
I might be a little biased, but I honestly think Pilu Baretto in Freshie is hard to beat. After a morning swim or a bike ride there’s nothing better than grabbing a coffee there and taking in that view of the beach. The team really care about what they’re serving, they know their regulars, they take pride in the coffee. We serve Illy, which I’ve loved for years – it’s consistent, rich and exactly what you want first thing in the morning.

Where’s Sydney’s best burger?
JB & Sons in Dee Why – no fuss, just a good burger.

You want a snack and a drink, where are you heading?
Cibaria in Manly. I love grabbing a seat at the kitchen bar close to the action and watching the team work. I usually go for the pizza bianca, some fish crudo and a selection of salumi.

Do you have a go-to for a long lunch?
Catalina in Rose Bay. It’s one of those places that’s stood the test of time: family-run, consistent and always welcoming. They really know how to make guests feel special. I usually go for the snapper with mash – a classic that’s been on their menu forever – and a glass of champagne. You can’t beat the view, the service is seamless and it always feels like a bit of an occasion.

How about a meal with a big group of family or friends?
The Apollo. The food is designed to share, it’s generous and packed with flavour. There’s a great energy too, it always feels buzzy. You can relax, enjoy a long meal and know that everyone’s going to leave full and happy. It’s the kind of place where the more people you bring, the better the experience.

What’s your bucket-list restaurant?
Osteria Francescana in Modena. I was lucky enough to go years ago before it had three Michelin stars and it left a real impression on me. Massimo Bottura’s approach was ahead of its time and I’d love to go back and experience it again now, with all that’s evolved since.

If you’re after something sweet, where are you heading and what are you getting?
It has to be the gelato at Ormeggio. Victor [Moya] is a phenomenal chef and his gelato is easily the best in Sydney, no question. My favourite is the Amalfi lemon with Italian meringue but, honestly, you can’t go wrong.

What’s your favourite thing to cook at Pilu?
Spaghetti alla bottarga. It’s a simple dish but one I never get tired of. We use our own Pilu Bottarga which is something I’m really proud of. It’s got that salty, slightly fishy flavour that instantly reminds me of home – of summer in Sardinia. You don’t need much else when the ingredients speak for themselves.

Where’s the best spot to get groceries?
Carriageworks Farmers Market. We have a Pilu Bottarga stand there once a month so it’s the perfect excuse for me to stock up while I’m there. I always grab fruit and veg from Block 11 Organics, Pepe Saya butter, Sonoma bread, cheeses from Vanella and meat from Hillside Food Forest. It’s a great community of producers, passionate people who really care about what they do. You get to know them and you know exactly where your food’s coming from.

Is there a hidden gem in Sydney that you think is great?
Cafe Monaka in Mona Vale. It’s a small, family-run Japanese cafe that’s casual, relaxed and always great. I usually go for the teriyaki chicken or salmon bowl, or the Japanese pancake. Bun, the chef behind it, is incredibly talented – he actually worked with us at Pilu years ago. They’ve also recently opened Menya Monaka nearby, which specialises in ramen and is definitely worth a visit.

What’s your favourite late-night snack (or meal) to make at home after service or a night out?
Cold leftover spaghetti straight from the fridge. No heating, just as it is.

@chefgiovannipilu
@pilurestaurant