REVIEW
Pilloni's crack team knows just how to celebrate Sardinia in all its glory. Crisp, wafer-like pane carasau arrives unprompted to kick things off, with fluffy goat's curd and a blizzard of house-cured bottarga. It's a generous, gratis opener, perfect with a glass from an exceptional drinks offering packed with vini seldom found in Australia – layered, honey-scented granazza from Mamoiada, perhaps, or a full-bodied nasco di Cagliari? Wood-fired is the way here, from the hay-smoked butter on herby anchovy crostini through to the burnt mango lending depth to olive-oil cake with milk gelato. Request seats in the luxuriously rustic "camino" dining room to watch the open kitchen pump out crackling-topped suckling pig, nimbly charred octopus or fermented roast carrots with yoghurt and macadamia. Or be seduced by the picture windows, lime-washed terracotta floors and pale blue tones of the light-filled terrazza. No matter where you land, it's a vivid snapshot of sun-kissed island life.
ABOUT
Chef Craig Eyre
Price guide $
Bookings Recommended
Wheelchair access Yes
Open Lunch Sat-Sun; Dinner Wed-Sun
Price guide $
Bookings Recommended
Wheelchair access Yes
Open Lunch Sat-Sun; Dinner Wed-Sun
This review was written independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, head over here.
