Giovanni Pilu and Marilyn Annecchini have devoted themselves to Sardinian dining at Pilu at Freshwater since 2004. Their second restaurant, Flaminia, inside the Pullman Quay Grand Sydney Harbour, is a “trattoria del mare” exploring the flavours of the Italian coastline.

The menu is structured around five major Italian ports: Cagliari, Napoli, Venice, Genoa, and Palermo. Diners can explore a single region or mix and match across the coast. Dishes might include mozzarella in carrozza (a fried Campania-style sandwich); spanner crab spaghetti with lemon myrtle and bottarga; and a seafood medley of calamari, mussels, and whitefish served with paccheri.

The restaurant takes its name from the ship that brought the Annecchini family to Sydney in 1959. A nautical interior sees warm timber, curved banquettes, and sculptural lighting echo a ship's geometry. The harbour-facing space features a vibrant main dining room, a private area, and a dedicated crudo bar where chefs slice fresh fish and shuck oysters to order.