Ormeggio at the Spit
What they say
“All seafood used at Ormeggio at the Spit is sustainably sourced – this is our number one factor when considering our seafood supply.”
Signature Dishes
Scampi rice with lemon cream and seaweed aïoli; and charcoal Wagyu with pimientos del piquillo and fermented black garlic.
What we say
It’s considered one of the top Italian restaurants in Australia – and it’s backed with a glittery, waterside view. Ormeggio at the Spit could coast on these factors alone, but Alessandro Pavoni and his team keep quietly achieving on many fronts.
The seafood on your plate has sustainable origins and after several health scares (including two heart attacks and several bouts of cancer), Pavoni essentially stopped eating meat – which means his vegetarian menu is taken seriously.
Talented Head Chef Victor Moya also ensures every potential scrap plays a role, like his practically waste-free Brussels sprouts creation: presented with charcoal corn purée and hazelnut hollandaise, this dish features Brussels sprouts that are roasted, fermented and ground into a powder.
The team’s spin-off ventures (Chiosco by Ormeggio, Via Alta and Sotto Sopra) help develop the next generation of talent, while Anna Pavoni champions gender equality in the industry, as an active member of Women in Hospitality.
What others say
“This kind of creativity, executed with utmost precision from start to finish, begs for another carafe from the all-Italian wine list. And for return visits.”
Gourmet Traveller
What
Contemporary Italian cuisine in a waterside setting