Pilu at Freshwater duo set to open Flaminia at Circular Quay
After more than 20 years running their acclaimed Pilu at Freshwater, Giovanni Pilu and Marilyn Annecchini are finally crossing the bridge. The celebrated northern beaches restaurateurs are opening a new venue—Flaminia—at Circular Quay in Sydney this November, drawing inspiration from a deeply personal chapter in their family history.
Flaminia is named after the ship that carried Annecchini’s mother from Italy to Australia in 1959, docking at the very spot the restaurant will soon occupy. “It docked at Circular Quay,” Annecchini told Good Food. “If she’d peered out the east-facing portholes, her first view of Sydney might’ve been the site where her daughter is now opening a restaurant.”
The couple will take over the Q Dining space inside the Pullman Quay Grand Sydney Harbour, located in the building many locals know as “The Toaster”. With sweeping harbour views and neighbours like Aria and Oborozuki, they’re aiming to bring a little more culinary prestige to the strip.
Aware of the city's abundance of Italian dining, the duo says Flaminia has a clear identity. “If we were making such a big move, it needed to be a big idea,” Annecchini said. The menu will highlight seafood traditions from Italy’s port cities—from Venice to Genoa, Amalfi to Livorno.
“[Flaminia] represents our journey, leaving one coast behind and arriving on another, and everything that’s come from it,” Pilu told Good Food. He arrived in Australia in 1992. “Back then, you could still smoke on Qantas.”
There’ll be octopus at a 15-seat crudo bar, veal rolls from Genoa, and even a Sardinian nod to the ferry panino Pilu remembers from his youth. Breakfast will also feature, with Italian-leaning options for hotel guests.
Drinks-wise, expect cruise ship-style cocktails and a wine list featuring Italian labels alongside local wines made with Italian varietals.
Construction kicks off soon, with a warm-toned, terracotta and green fit-out replacing the previous design. Flaminia will expand into an adjacent space, creating a 100-seat venue with its own bar and private dining area.
“It’s not fine dining, elevated casual,” Annecchini added of their approach. “Even the way the economy is at the moment, [Italian] is approachable. You can have it at all levels.”
And for fans of the original? “We’re never leaving the northern beaches,” she assured.
Jonathan Jackson, 28th July 2025
