It was my boyfriend’s birthday recently and I wanted to spoil him. To me, spoiling means a sensational restaurant experience. I thought I’d share with you my restaurant of choice and the experience we had. After all, you want to know what to expect when you are going all out!
I decided to take him to the beautiful Pilu restaurant on Freshwater Beach. They serve Sardinian dishes with a modern twist. It’s extravagant, authentic and unique and that’s before you even get to taste any of the dishes.
This heritage listed beach house is simply stunning and the perfect setting for a romantic rendezvous. You can access the beach through the garden path for a stroll or photos or just to stop and enjoy the moment. The dining room boasts breathtaking ocean views that add a dazzling ambience to this award-winning menu. I booked a week in advance and requested a window seat, looking out to an amazing ocean view.
Pilu – Degustation
Rather than the A la Carte fare, we chose from the Menu Sardo and selected the seven-course degustation with premium matched wines, I said I’d spoil him, right?
The service was fantastic. Our waitress was so attentive and the sommelier knew the wines like the hairs on the back of his hand. He gave us some really amazing information throughout the afternoon on each wine we had and the match between the wine and foods was impeccable.
When you order seven courses you don’t normally expect extras, so we were delighted to receive a complimentary homemade ricotta with reduced truffle honey and crisp bread. So divine!
Pilu – Main Courses
We started our meal with braised mussels which was such a great way to open the degustation. The muscles were complimented with potato scurdalia, pickled onion, caperberries and basil for a fresh and vibrant wake up for the taste buds.
We were then treated to a Pecorino consommé. Having this served to us was really something special. Hand rolled pasta, corn, macadamia nuts and chives sat beautifully in a bowl and the hot broth was poured over the top at the table just before eating. This is to ensure crispness and separation of individual flavours, however it’s a nice touch as well. Table service like that to me adds so much value to a fine dining experience.
Next came the culurzones. The most beautiful, delicate pasta parcels. These are similar to ravioli, only they are hand pinched to close at the top in the most decorative way. The parcels were stuffed with potato and lemon and were topped with a sumptuous fresh tomato and basil sauce.
‘Sa Merca’ was by far my favourite of these amazing courses. This amazing grilled barramundi came topped with sea herbs, baby turnips and smoked ham consommé. The fish was incredibly tender and the consommé that was served with it was bursting with flavour.
Dish number five and our final main was the Melanda Park free range oven roasted suckling pig with condiments. This is the one my boyfriend fell in love with. He is a fan of pork so it was always going to be his number one, but in this case, the crackling that was served with the suckling pig was cooked to perfection.
Pilu – Desserts
Now we come to the first of our desserts. Spiced pear, ginger, oats and cream cheese. The texture is to die for. Smooth and rich and mellow. Such a grown up, sophisticated treat.
Our final dish was the Sardinian pastry filled with ricotta and sultanas, served with local honey. Simple and so perfect to end on a dish that is a signature for Sardinian cuisine.
As far as birthdays go, this was a definite yes. We rate this restaurant a 9/10.
The only thing I could possibly fault is that there should have been some music to set the mood and add to the experience and finally the degustation took to long in between each course.
Chef Giovanni Pilu is renowned for his exquisite Italian mastery. He and Pilu have received multiple awards for good reason. He knows food and hospitality and shares his passion with flare.