Sydney-based Italian chef Giovanni Pilu officially opened the doors to his second Sydney restaurant, Pilu at Akuna Bay last week.
Taking cues from its older sibling, the two-hatted northern beaches restaurant Pilu at Freshwater, the menu at Pilu at Akuna Bay comprises a selection of classic Sardinian dishes together with crowd favourites such as ricotta stuffed zucchini flowers and calamari.
This is followed by shared plates of roast spatchcock and Hirarmasa kingfish and finished with traditional Italian desserts such as panna cotta and tiramisu at a price point of $65 per head. The only catch being that service is only open to the public once per week – Sunday lunch.
The other six days of the week will see the restaurant open only for corporate functions, private functions and weddings.
Speaking with Good Food, Pilu says that the focus on the Sunday lunch service was inspired by his Sardinian roots.
“I want people to experience that big Italian family lunch,” he says.
Pilu at Akuna Bay is located is the former space of restaurant d’Albora Marinas in Ku-ring-gai Chase National Park.
