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Experience Sardinia at PILU overlooking Freshwater Beach!

31 October 2018

by Aksel Ritenis

Written by Aksel Ritenis

Join Giovanni and his Team at PILU and explore the taste of Sardinia with their delicious new lunch offer.

Giovanni showcases the unique flavour of Sardinia in this very special and limited menu.

“Cooking with the best seasonal produce is integral to the Sardinian way of life – all you have to do is enjoy it with friends, family and good wine!”

About the author

Aksel Ritenis

Publisher and Custodian of the Sydney Times

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⚠ #CentralCoastNewcastleLine Limited buses are replacing trains between Wyong and Fassifern due overhead wiring repairs at Dora Creek.

Delay any non essential travel if possible or consider using other transport.

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⚠ Severe weather is predicted to impact the east coast of NSW tomorrow. 🌩️

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Visit @BOM_NSW or http://www.bom.gov.au for the latest details and current…

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29 May

🇨🇦 THREAD: Canada Just Declared Independence from Trump’s Military Grift.

And it’s sending shockwaves through U.S. military and MAGA circles.

Mark Carney’s message to Trump:
“We don’t need a damn thing from the United States.”
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6 months ago

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Experience Sardinia at PILU overlooking Freshwater Beach!

Join Giovanni and his Team at PILU and explore the taste of Sardinia with their delicious new lunch offer.

Giovanni showcases the unique flavour of Sardinia in this very special and limited menu.

“Cooking with the best seasonal produce is integral to the Sardinian way of life – all you have to do is enjoy it with friends, family and good wine!”

Menu

Primi

Pane Frattau

Baked Sardinian flat bread layered with tomato passata, pecorino, basil and a poached egg

Or

Pasta alla Carlofortina

Calamarata pasta with white albacore tuna, cherry tomatoes and basil pesto

Secondo

Sella di agnello, scurdalia di patate e pinzimonio

Cowra lamb rump, potato, garlic and olive oil puree with

spring vegetable salad

Dolce

Ciliegie in camicia al mirto con gelato allo yogurt di latte di pecora e savoiardi

Cherries poached in spiced mirto liqueur with sheep’s milk

and sponge fingers

2 courses $60 per person, 3 courses $70 per person

Menu available from Thursday 1st November, lunch only Tuesday – Friday.

*Please mention this offer at time of booking.

Reservations essential. Unfortunately due to the nature of this menu no dietary changes can be made.

Please click HERE to make your reservation.

Credit card details are required at the time of booking. No other special offer is valid including Birthday/Anniversary, gold card, any electronic card, or any other complimentary gift voucher.

About the author

Aksel Ritenis

About Us

Our Journalism

Membership

Join Giovanni and his Team at PILU and explore the taste of Sardinia with their delicious new lunch offer.

Giovanni showcases the unique flavour of Sardinia in this very special and limited menu.

​

“Cooking with the best seasonal produce is integral to the Sardinian way of life – all you have to do is enjoy it with friends, family and good wine!”

Menu

Primi

Pane Frattau

Baked Sardinian flat bread layered with tomato passata, pecorino, basil and a poached egg

Or

Pasta alla Carlofortina

Calamarata pasta with white albacore tuna, cherry tomatoes and basil pesto

Secondo

Sella di agnello, scurdalia di patate e pinzimonio

Cowra lamb rump, potato, garlic and olive oil puree with

spring vegetable salad

Dolce

Ciliegie in camicia al mirto con gelato allo yogurt di latte di pecora e savoiardi

Cherries poached in spiced mirto liqueur with sheep’s milk

and sponge fingers

2 courses $60 per person, 3 courses $70 per person

​Menu available from Thursday 1st November, lunch only Tuesday – Friday.

*Please mention this offer at time of booking.

Reservations essential. Unfortunately due to the nature of this menu no dietary changes can be made.

Please click HERE to make your reservation.

Credit card details are required at the time of booking. No other special offer is valid including Birthday/Anniversary, gold card, any electronic card, or any other complimentary gift voucher.

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About the author

Aksel Ritenis

About Us

Our Journalism

Membership

Menu available from Thursday 1st November, lunch only Tuesday – Friday.