The suckling pig alone is worth two hats at Sydney’s best Sardinian restaurant
Janie BarrettPrevious SlideNext SlideGood Food hatGood Food hat17/20How we scorePilu at FreshwaterItalian$$$$Every time I visit Pilu at Freshwater, chef Giovanni Pilu and his wife Marilyn Annecchini’s 22-year-old Sardinian restaurant, I’m conflicted. Do I order the suckling pig, a mainstay on the menu since the day they opened, or do I branch out? The maialetto has had many iterations over its decades-old tenure.
- ▪Janie BarrettPrevious SlideNext SlideGood Food hatGood Food hat17/20How we scorePilu at FreshwaterItalian$$$$Every time I visit Pilu at Freshwater, chef Giovanni Pilu and his wife Marilyn Annecchini’s 22-year-old Sardinian restaurant, I’m c
- ▪Do I order the suckling pig, a mainstay on the menu since the day they opened, or do I branch out?
- ▪The maialetto has had many iterations over its decades-old tenure.
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| Original publisher | SMH Good Food |
| Canonical URL | https://www.smh.com.au/goodfood/sydney-eating-out/the-suckling-pig-alone-is-worth-two-hats-at-sydney-s-best-sardinian-restaurant-20260723-p60ht3.html?ref=rss&utm_medium=rss&utm_source=rss_feed |
| Publication time | Tue, 28 Jul 2026 05:00:00 +1000 |
| Retrieval time | 2026-07-27T19:01:41.393Z |
| Last seen | 2026-07-27T19:01:41.393Z |
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| Cluster | S4iOOKeeBqvA · 1 stories |
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| Ranking reason | Story pages are not engagement-ranked. Hub feeds use recency, with optional source-diversified chronological ordering (cap consecutive stories per source). No personalized ranking. |
| Publisher visit | Yes — open original |
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Opening excerpt (first ~120 words) tap to expand
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Excerpt limited to ~120 words for fair-use compliance. The full article is at SMH Good Food.