When the Sydney dining scene changes so quickly, it’s easy to get so caught up in chasing the latest shiny new restaurant that you forget about the ones that have stood the test of time. Alessandro Pavoni has been serving up elegant Italian food for 6 years at Ormeggio, and has achieved two hats in the Sydney Morning Herald Good Food Guide for the past 3 years.
Ormeggio is situated on the water at the Spit Bridge, making it a picturesque location for an early Sunday dinner. We’re indulging in Ormeggio’s Stressless Sunday Dinner, which includes 5 courses of the chef’s choosing for the princely sum for $69pp. It was kind of nice not having to make choices from a menu and let the chefs do the thinking for you – very stressless indeed!
We start off with a house-baked sourdough. The bread arrives warm, with a chewy centre and beautiful dark crust, and a light whipped ricotta to spread onto the bread. This is some seriously good bread so when we’re asked if we would like another serve, we can’t say no!
The first course is the biodynamic veal tonnato which is Ormeggio’s take on the classic vitello tonnato. Instead of cooked veal, the veal is served raw with a delicious tuna cream, shiso and pine nuts with delicate slices of radish draped over it. The raw meat is a bit confronting for some of my dining companions, but it’s a dish that is enjoyed by everyone on the table.
The next course is a pasta dish of agnolotti. The little parcels of pasta are filled with roasted and shredded lamb, and paired with a yoghurt sauce, mint oil and a scattering of sumac crumbs. It’s a nice combination of punchy and refreshing flavours and even tour resident non-lamb eater enjoys it.
I’m excited to see that wagyu beef has made it to the menu tonight, and tonight we’re treated to a charcoal wagyu flank steak. It’s served with a silky cauliflower puree, sauteed kale and a black garlic puree.
No one has any complaints about getting two dessert courses tonight! The first dessert is a berry-inspired one of fresh strawberry, vanilla verbena sorbet and blueberry gel. The dessert is actually not as sweet as it looks, and the verbena adds some soft floral notes to the refreshing sorbet.
Our final course is a marriage of caramelised white chocolate and mango. The white chocolate makes its appearance in the form of a pannacotta-type rectangle and a cream, while the mango takes the form of a sorbet and fresh pieces of fruit. It’s topped with a nutty crumble that adds texture, all of which makes one seriously good dessert!
We were pleasantly satisfied after the five courses and the service we received was impeccable. All the dishes served were amazing and to only pay $69pp makes it incredibly good value! If you’re after a stressless Sunday night, Ormeggio is definitely the place to go.
Ormeggio at the Spit
D’Albora Marinas The Spit
Mosman NSW 2088
Lunch: Friday to Sunday, 12pm to 3pm
Dinner: Sunday & Monday 6pm to 10pm, Thursday & Friday 6pm – 11pm, Saturday 5.30pm – 11pm