“It is a moody night in Sydney and the iconic Woolloomooloo timber pier is slowly warming up as the water glistens as it dances around the boats. It is always a reminder of special occasions in Sydney when you walk along the pier and I am about to try Sydney’s hottest new Italian seafood inspired, “nice dining” Il pontile.
Il Pontile is the first cab off the rank on the wharf. Stylish people are moving around and a gorgeous German Shepherd greets us with his eyes as he sits amongst the cozy, elegant outdoor covered dining area. The atmosphere tells us we are in for a traditional Naples inspired dinner and as I order a drink, I stop and soak up a feeling of nostalgia for Naples and the fact I have been mentally transported to Italy in these Covid times.
A gorgeous fluffy poodle sits behind me on the floor, but it is his owner’s cocktails that get my attention, this cocktail list is stunning, Seafood calls for white wine in my opinion although I make a mental note to come back to sample these amazing cocktails as an activity one day. I place all my trust in my waiter who tells me that the octopus dish is a Christmas tradition for his family back in Naples and the decision to go with every recommendation from this lovely man does not disappoint!
This famous octopus dish, Polpo all’ Insalata con Sedano e Patate (Octopus salas with celery and potato) is divine. The flavors are as fresh as the sea and the perfect tenderness of all the ingredients is mind blowing.
I highly recommend another antipasti, the Mozzarella in Carrozza (con Prosciutto San Daniele) 24 / 32 Smoked mozzarella coated in breadcrumbs and confit cherry tomatoes (with 24 months aged Prosciutto.
The exquisite Linguine al Cartoccio 88 Linguine baked in a parcel with mixed seafood (to share), was full of the type of flavor that still lingers on my mind from trips to Almalfi from a lifetime ago. The Zucchine alla Scapece 14 Sauteed, zucchini marinated with mint is a crisp and delicate flavour bomb, a match in heaven with my chabli. Time slows down at Il Pontile and it’s a dining experience for all the senses.”
