Pilloni Restaurant

Pilloni Restaurant brings Sardinian cooking to West End, Brisbane, with a menu shaped by open-fire techniques, handmade pasta and traditional island flavours. The kitchen says it works with local growers, small producers and ethically sourced meats, while also using line-caught fish and Sardinian ingredients. Fire is central to the cooking, with many dishes finished over the flames for a smoky, robust character.

The menu moves from snacks and shareable plates to pasta, seafood, meat and desserts. Sardinian specialities include culurgiones filled with potato and mint, fregola with mussels, and malloreddus with pork and beef ragu. Other notable choices include whole woodfired snapper with pangrattato, olives, capers and lemon, roasted suckling pig, and porceddu prepared for groups to share. Desserts continue the regional focus with seadas, Sardinian tiramisu and a carasau mille-feuille.

Pilloni describes its approach as a balance of heritage and contemporary technique, making pasta and focaccia fresh each day while allowing the menu to change with the seasons. Carefully selected wines are offered alongside the food, and the venue also provides dessert, cheese and drinks menus, as well as a chef's banquet option.

For celebrations, family meals and group dining, the private wine room offers a quieter setting away from the main dining area and can accommodate up to 18 guests. The option of shared dishes and larger-format offerings also suits gatherings, while the focus on regional cooking and wine gives couples or solo diners plenty to explore at their own pace.