Through floor-to-ceiling windows overlooking Middle Harbour, Ormeggio at The Spit has spent nearly two decades defining a distinctly Italian approach to Sydney fine dining. Now, after 17 years, Alessandro and Anna Pavoni’s flagship restaurant is entering its next chapter with a refreshed menu that balances land and sea while offering diners greater flexibility in how they experience the restaurant.
Long celebrated for its seafood-driven cuisine, the new menu – under creative direction of Alessandro Pavoni and at the hands of Executive Chef and co-owner Victor Moya and Head Chef Federico Caracci – introduces premium and unique meat dishes alongside the seafood the restaurant has become known for, creating a broader expression of Italian cooking while maintaining seafood as the foundation of the offering.
Since opening in 2009, reinvention has been central to Ormeggio’s story. From its early Northern Italian roots to immersive themed degustations including A Trip to Italy and A Trip via Spain, and the seafood-focused Ormeggio 2.0 format introduced in 2020, the restaurant has continually refined its offering while remaining grounded in Italian technique and heritage.
Chef and co-owner Alessandro Pavoni says the latest changes reflect a broader shift in how guests want to dine: “Fine dining doesn’t need to feel rigid anymore. Guests still want beautiful food and great technique, but they also want choice and flexibility. Not every visit calls for a long degustation, so this menu allows people to experience Ormeggio in different ways depending on the occasion.”
Alongside the restaurant’s signature degustation, Ormeggio is introducing a new $98 Primi & Secondi menu offering a more flexible way to dine. Guests can begin with a choice of starters before selecting from first and main courses and optional sides allowing diners to shape their own experience.
The menu highlights Pavoni’s technical approach and italian influences through dishes such as his classic saffron risotto alla milanese, using aged carnaroli rice with the addition of butter-basted abrolhos island scallop and scallop roe emulsion; rockliff spanner crab spaghetti in cacciucco sauce with confit cherry tomato; and dry-aged tenderloin alla rossini with foie gras, polenta brioche and truffle jus. The restaurant’s signature bottoni pasta, this season filled with roasted pumpkin, finished with burnt butter, sage cream, roasted hazelnut and lemon oil, remains a centrepiece of the offering, reflecting the balance between tradition and creativity that defines the kitchen. The menu is complemented by the snacks section they are so well known for, with additions such as spanner crab tempura tartlets with oscietra caviar, and chargrilled fremantle octopus wrapped in warm piadina or additional bottoni.
At a time when many established fine dining restaurants are reconsidering format and accessibility, Ormeggio’s latest evolution reflects a careful balance between maintaining standards and responding to changing expectations.
Beyond the menu, Ormeggio’s setting continues to play a defining role in the experience. Located within the d’Albora Marina at The Spit, the light-filled dining room offers a sense of escape reminiscent of coastal Italy while remaining firmly connected to its Sydney waterfront surroundings.
A 2020 redesign introduced natural textures and warm materials including marble, rattan and handcrafted finishes, creating a dining room that feels both polished and relaxed. Details such as custom tableware, a marble cocktail and gelato bar and a globally experienced service team reinforce the restaurant’s attention to the complete guest experience.
The beverage program continues to evolve in parallel with the kitchen, with a wine list focused on Italian producers supported by benchmark Australian and French selections, alongside Italian-inspired cocktails and signature house-made gelato.
Approaching its 18th year, Ormeggio’s continued relevance in Sydney’s competitive dining landscape reflects its ability to evolve while remaining grounded in what made it successful: strong relationships with producers, technical precision and a dining experience designed to feel both polished and welcoming.
The refreshed menu launches at $98 for two courses and the $240 Signature Ormeggio degustation is available from 25 March 2026.
