Giovanni Pilu is a leader in his field, having introduced ‘regional’ Italian food to Australia when the concept was still unheard of. His menu features Sardinian cuisine in its traditional and modern forms, your choice which to dedicate yours. Breathtaking views over Freshwater Beach – only a few yards from where tradition has the birthplace of surf – warm attentive service and stellar wine list make this remote institution worthy of a day trip from the city. Wines feature small Sardinian producers that are not even present in the wine lists back home in Cagliari, with all the typical varieties of the island, including the Cinderella Nebbiolo. Sydney’s Best wine list. In the kitchen Jason Saxbi, studies manically to re-think old Sardinian recipes. Among the highlights, we loved the revisiting of the Sardinian fregola, the pecorino water, salt cod and potatoes culurzone, and an amazing roasted Melanda Park free range suckling pig. You can close with a gin, also Sardinian.