The perils of high expectations.
After a near-perfect experience at Berowra Waters Inn, one could not help but set high expectations for this fellow two-hat restaurant. A string of good reviews. The setting of a beautiful heritage Federation beach house. The glistening views of Freshwater beach, one of my favourites in Sydney. And the promise of a delicious Sardinian fare.
Unfortunately, we left Pilu feeling a bit underwhelmed. Don't get me wrong, the dishes were good, not great but certainly not bad. Having said that, none was outstanding either. Not even the Giovanni Pilu's signature suckling pig dish. Skin was crispy as advertised, but be warned of the thick layer of pork fat underneath. Too greasy in fact that we could not finish it - definitely a first for us during a degustation!
The use of salt was also a bit heavy-handed in some of the courses. And if the dessert had been more spectacular, perhaps all would have been forgiven.
Roasted scampi with sea urchin butter
Bread rolls were fantastic though
Ravioli of potato, mint and Pecorino served with butter, sage and black truffle
Fregola with tomato and cured meat ragu
Palate cleanser - green apple sorbet
Snapper fillet with Vernaccia and green olives
Oven roasted suckling pig, served on the bone with condiments
Sardinian fried pastry filled with ricotta and served with orange blossom honey
PILU AT FRESHWATER
End of Moore Rd,
02 9938 3331