After more than two decades shaping Pilu at Freshwater, a beloved Northern Beaches coastal dining institution, Giovanni Pilu and Marilyn Annecchini will open their second restaurant, Flaminia, in Circular Quay this summer.
At its heart, Flaminia is a story of connection: between people, place and plate. Set above the harbour’s edge and steeped in the rhythm of the city, it draws inspiration from the flavours of Italy’s vibrant port towns, with a menu that celebrates Australian seafood and lets the produce talk for itself.
Named after the ship that brought the Pilu family from Italy to Australia in 1959, Flaminia is both personal and symbolic. “It represents our journey, leaving one coast behind and arriving on another, and everything that’s come from it,” says Giovanni Pilu. “Naming the restaurant Flaminia is a way of honouring that story of food, family and finding a new home.”
The name also speaks to the restaurant’s concept. Like ports which are places of movement, exchange and new beginnings, Flaminia embodies the belief that food connects people, wherever they may be.
The menu draws on the unique food traditions of Italy’s port cities – from Venice to Catania, Genoa to Cagliari, Portofino to Portovenere – each with its own distinct food culture, wines and way of eating.
At Flaminia, those influences will come together through texture, tone and taste – starting at the focal point of the restaurant: a dedicated crudo bar. Guests might begin with freshly shucked oysters or delicate plates of fresh seafood that nod to the north. From there, the menu travels south – bold generous antipasti, seafood pastas, a shared dolce or scoop of gelato. Wines will echo the coastline, while aperitivo and espresso moments provide a nod to the Italian way of eating by the sea.
The atmosphere is set to be relaxed, yet refined – warm hospitality and simple food full of flavour done well. Whether it’s a quick bite at the bar or a sunlit lunch that stretches into the evening, it’s quality without pretence.
The opening marks an exciting new chapter and a natural continuation of Pilu’s story, bringing their deep respect for tradition and produce into a faster-paced, more spontaneous, energetic setting that suits the city. While Pilu at Freshwater remains anchored in Sardinian heritage, Flaminia will offer a lighter, more playful expression of Italian seaside hospitality.
“You walk up the stairs and it feels like Italy,” Giovanni says. “That’s the feeling we’re chasing. The salt in the air, a glass of crisp Vermentino, oysters freshly shucked. It’s the spirit of the ports, brought to life with incredible local produce, right on Sydney Harbour.”
Flaminia will be located on Level 2 inside Pullman Quay Grand Sydney Harbour, with entry via Macquarie Street or Circular Quay. Further details on the launch of Flaminia will be announced soon.
