Ormeggio at the Spit
When it reopened following coronavirus lockdowns, Ormeggio at the Spit was transformed. And it’s more casual than before. Ormeggio 2.0 draws inspiration from Italy’s Puglia and has added a beautiful 10-metre-long marble cocktail and gelato bar.
Ormeggio 2.0 still has its floor-to-ceiling glass windows with their vistas of Middle Harbour and the boats bobbing in the D’Albora Marina like very expensive ducklings. But now the dining room features Southern Italian-inspired stucco walls; custom-made, colourful rattan armchairs; and a scattering of vintage Turkish rugs and Kilim cushions.
Co-owner and former head chef Alessandro Pavoni is now in a more supervisory role. The kitchen is now run by head Gianmarco Pardini, and the food and service is as exacting as ever. The focaccia, made in-house using a 22-hour process, is served as a small slab spread with a house-made whipped jersey milk ricotta.
Fans of a schnitzel should order the yellowfin tuna cotoletta. The fillet is rolled in a seaweed powder, dipped in egg and coated in chunky crumbs made from grissini (breadsticks) and cooked until golden.
And for fine dining you can eat with your hands, there’s the Moreton Bay bug piadina (thin, Italian flatbread). Spread some anchovy infused Pepe Saya cultured butter on your piadina, top with Moreton Bay bugs, finger lime, some cime di rapa (a turnip variety, often called broccoli rabe), and finish with crustacean emulsion.
At the gelato bar, every flavour is inspired by a different classic Italian dessert. The cocktail list hinges on Italian classics made with top-shelf Italian spirits and fresh produce. The mostly Italian wine list is strong.