Pilu, Freshwater, Sydney Northern Beaches

2017 and another year has passed, which also coincidentally marks another year to commemorate the day of my birth. Yes it is my birthday again and to my regular readers you may know this means that I can break into the piggy bank and try a nice fancy restaurant! This year it is a two hatted restaurant on the Northern Beaches which I have never been to but always want to try - Pilu, at Freshwater. 

Right next to the lovely Freshwater beach in a historical cottage house is where this restaurant is located. Given the summertime a booking was made at 630pm but we rocked up a bit earlier to enjoy a bit of the beach and it was absolutely packed with swimmers and surfers. Although 630pm is relatively early, you definitely do have to make a reservation - especially for a weekend as almost all tables are reserved. However be mindful that you will lose a deposit if you cancel your reservation too close to your reservation date. Ask for a window table if you can as then you can enjoy sweeping views of the beach, though these are the first to go.


Service was fairly good although it was a little bit slow to start. The menu is straight forward, either a set degustation with matching wines or without, or a 3 course ala carte menu where you can pick and choose your dishes from an extensive menu. Sides cost extra as do drinks. We opted for the ala carte as we wanted to try a few things not on the degustation.

Cheese Gougere - To kick us off, we had these complimentary appetizers which are basically creamy cheezy profiteroles. Light and tasty.


Being on the Northern Beaches I thought I'd try one of the local breweries. $14 for this IPA which was full of hops with citrus notes. A nice summer bear.


Ravioli of potato and mint with burnt butter, truffle Pecorino and sage - 4 immaculate parcels of pasta with just the right amount of bite. The potato and burnt butter went perfectly together melting in your mouth as you bit into the ravioli.


Cuttlefish ink tonnarelli, cuttlefish, garlic chives and Nduja - this dish could have been a main at some restaurants given its portion size. A mound of al dente black ink pasta loaded with strips of fresh cuttlefish flesh. A slightly spicy dish coming from the 'Nduja' which is a sort of spice mix apparently. My favourite dish of the night.



We really wanted to order different mains, but the Melanda free range suckling roast pig had the words 'limited availability' and came recommended by the waitress so we had to order it. Unfortunately it only comes as a dish for 2, which meant we couldn't order anything else. It does also come with a side of potatoes.

Served on a rustic cork board there are the pieces of the suckling pig, complete with crispy crackling, picked cherry tomatoes, picked cabbage, a olive paste spread and a 4 cubes of a pork and pistachio terrine. The tartness of the picked vegies and the flavour of the olives provided a nice contrast to the heavy pork.


Close up of one of the pork pieces. Succulent and crispy rolled into one.



A huge bowl of golden roast potatoes - super crispy on the outside and pillowy soft on the inside. I normally never leave a potato bowl unfinished but this bowl was just so huge and along with all the pork, I sadly had to leave some uneaten.


Side of tomato salad - additional $14 but worth it to provide a bit of greenery to our selections.


Sardinian pastry with ricotta, sultanas and local honey, garnished with a candied orange slice - the pastry is a bit lit a mini-pancake or crepe with the ricotta and honey combining to creaminess and sweetness to the dish.


Domori chocolate torta with mascarpone, cherry sorbet and cocoa nibs - A decadent chocolate dish with the cherry sorbet providing the perfect amount of tartness to cut through the richness of the chocolate.


Last but not least, my birthday wish and complimentary sea salt truffles!


Pilu at Freshwater Menu, Reviews, Photos, Location and Info - Zomato

kogepanman

We have been writing about food in Sydney since 2009. No place is too far or too wide for us to travel to visit. We always give an honest opinion and love to hear your comments too. Here's to an ever-growing society of foodies!

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