Less than a year after opening its doors on Circular Quay, Flaminia has been awarded two Chef’s Hats in The Sydney Morning Herald Good Food Guide 2027.
The harbourside Italian restaurant at Pullman Quay Grand Sydney Harbour is a collaboration between Table For, Accor’s in-house food and beverage group, and Giovanni Pilu and Marilyn Annecchini, who have spent more than two decades shaping Pilu at Freshwater, a beloved Northern Beaches coastal dining institution. They are joined by Ramsie Taylor, director of Pilu Hospitality Collective and general manager of Flaminia, who has also led Pilu at Freshwater as general manager for the past four years.
It caps a remarkable first year for Flaminia. Earlier this month, Good Food Guide critics named Flaminia one of the 10 best new restaurants in NSW, the only hotel restaurant to make the list. Flaminia was also a finalist for New Restaurant of the Year presented by Aurum Poultry Co., while Giovanni Pilu was named a finalist for the Oceania Cruises Chef of the Year.
Named for the ship that carried the Pilu family to Australia in 1959, Flaminia is an ode to the port cities of Italy. The menu sails from the Sardinian shores of Cagliari to the bustling markets of Naples, the lagoon of Venice, the trading docks of Genoa and the crossroads of Palermo, all served with Sydney Harbour as its backdrop.
Giovanni Pilu said, “Two hats in our first year is beyond anything we imagined. Flaminia has been built with heart, trust and a lot of hard work. Our front and back of house teams bring care, energy and pride to the restaurant every day, and this recognition belongs to them. We’re deeply grateful to Accor for believing in this concept from the very beginning, and for helping bring our port cities, and Flaminia, to life. And to our guests, thank you for embracing Flaminia as your own.”
Ben Creek, Vice President Food & Beverage, Asia & Pacific – Accor and Table For, said the recognition reflected a broader shift in hotel dining. “Dining has become central to how a hotel is experienced, perceived and remembered. Travellers today expect the same culinary quality, personality and atmosphere inside a hotel as they’d find in a laneway or neighbourhood favourite. With over 75% of Flaminia’s diners coming from outside the hotel, it’s proof that a hotel restaurant can be a destination in its own right.
“As Table For’s first flagship restaurant, Flaminia set the benchmark for what we want to build. To be named one of the best new restaurants in NSW and awarded two hats in its first year is extraordinary. It’s just the beginning, and it gives us real confidence as we grow Table For into the next chapter.”
Adrian Williams, Chief Operating Officer, Accor Pacific, said the accolade was a powerful endorsement of the direction Accor is taking with food and beverage. “Flaminia’s success reflects our commitment to elevating food and beverage across our portfolio through standout concepts, exceptional partnerships and memorable guest experiences. It’s an outstanding achievement and one we are incredibly proud of, and a testament to our partnership with Giovanni, Marilyn and Ramsie, and to a team that has created something truly special on Sydney Harbour.”
The recognition also comes as Lee Ho Fook, located within the One Michelin Key The Porter House Hotel Sydney – MGallery Collection, was awarded two Chef’s Hats, underscoring the strength of dining experiences available across Accor’s hotel network.
Flaminia is one of just two hotel restaurants in New South Wales to hold two hats in the 2027 Guide.
