The younger sibling of two-hatted Pilu at Freshwater, Pilu Baretto resides in the former kiosk next door. True to its name (baretto means “small bar” in Italian), the venue serves Italian bar food in a more relaxed style than Pilu proper.
Chef Giovanni Pilu’s contemporary menu changes daily and consists mostly of small dishes with amplified flavours, designed to consume with a drink in hand.
Mainstays include cured meats and cheeses (maybe cured pork loin, salami with fennel and pepper, and a young pecorino with Sardinian crispbread), salads that hero local produce and freshly baked Sardinian breads. There’ll always be a couple of substantial meat and pasta dishes, all served alongside a succinct wine list of mostly Italian and Australian varietals.
By day, the brunch menu focuses on lighter dishes: paninis (suckling pig with fennel, mustard seeds and apple), and of course, great espresso.
The space is open, with only a small roofed area by the kitchen. Tall walls seclude diners from the ocean winds but it’s worth braving the elements for the best seats at the long bar, overlooking the beach.
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