In a heritage beach house perched over one of Sydney’s most secluded surf beaches, Pilu is a Sardinian restaurant with breezy Hamptons style. Chef Giovanni and his partner Marilyn are the backbone of their wonderful staff. If I could, I would eat here every day. I’ve never not ordered the suckling pig. You get a cross-section of the whole pig, from hind legs to belly, and it’s covered in rock salt to make that nice crackling skin. The dish is beautifully presented, too, with salsa verde, baby herbs, and romesco sauce. You’ll be dreaming about it for months.