Menu to Taste

Ormeggio at The Spit

Italian Seafood · Sydney · Chef Alessandro Pavoni

Awarded two chef hats by the Sydney Morning Herald Good Food Guide, Ormeggio at The Spit in Sydney offers contemporary Italian seafood from chef Alessandro Pavoni. Set at d'Albora Marina with views over Middle Harbour, the restaurant features dishes such as dry-aged swordfish cotoletta.

D'Albora Marinas, The Spit Bridge, Mosman, NSW 2088, Australia, Sydney

  • Two Hats
  • Three Glasses

Menu

Tasting Menu

  • VEGETARIAN CHEF’S PICK MENU (119) — Dutch cream potato salad with pickled vegetables & cured egg yolk on fried brioche Organic Sonoma sourdough with cultured local CopperTree butter Spaghetti cooked in truss tomato reduction, confit cherry tomato, stracciatella, sea succulents Sugarloaf cabbage, glazed with sundried tomato salsa and caramelised in the oven, on a bed of buffalo mozzarella cream, topped lemon pangrattato, fresh mixed herbs and basil oil Served with mixed seasonal leaf salad tossed with lemon dressing Ormeggio’s signature Amalfi lemon gelato, candied lemon & burnt Italian meringue
  • CHEF’S PICK MENU (119)
  • A BESPOKE EXPERIENCE (170)
  • Ormeggio Experience Menu (219) — Seven-course degustation showcasing Italian seafood mastery.
  • Extended Degustation (279)
  • 4-Course Dinner Tasting Menu (275)
  • Ormeggio Experience Menu (degustation) (219)

Cocktails

  • BARREL AGED BANANA BOULEVARDIER (33) — Gospel Solera Rye, Campari, Oscar Red Vermouth, Amontillado Sherry, Creme de Banana
  • UME AMARO (27) — Dokan Umeshu, Cherry Liquor, Gospel Solera Rye, Amaro Montenegro, Cherry
  • Walcher Anima di Arancia (15)
  • Negroni (24) — Classic Italian Negroni.
  • Americano (22) — Classic Italian Americano cocktail.
  • Bomba Carta (21) — Sardinia, ITA
  • Amari dell’Etna (15) — Sicily, ITA
  • Poli Sarpa Oro Baricarta (24) — Veneto, ITA
  • Questa: é Verde Alpine Herbs (21) — Veneto, ITA
  • Colazingari Sambuca Fina (20)

Wines

  • NV Henriques & Henriques – Madeira Finest Full Rich Duce 5Yo (20) — Touriga Nacional, Tinta Barroca, Touriga Franca, Sousao – (Douro)
  • Inkwell – Fortified Zinfandel (25) — Zinfandel McLaren Vale, SA

Dishes

  • TODAY’S BEST SYDNEY ROCK OYSTERS Half dozen (48) — Freshly shucked & served with chardonnay vinegar
  • TODAY’S BEST SYDNEY ROCK OYSTERS Dozen (92) — Freshly shucked & served with chardonnay vinegar
  • TODAY’S BEST SYDNEY ROCK OYSTERS With Oscietra caviar (per oyster) (23) — Freshly shucked & served with chardonnay vinegar
  • AMARI Bomba Carta, Sardinia, ITA 21 Amari dell’Etna, Sicily, ITA (15)
  • Queensland Mud Crab (125) — Seasonal Queensland mud crab prepared two ways.
  • Charcoal Wagyu Beef Cheek (68) — Charcoal-grilled wagyu beef cheek with Italian accompaniments.
  • Charcoal Swordfish (62) — Swordfish cooked over charcoal with fermented chilli sauce, Tuscan kale, and extra virgin olive oil.
  • Lightly Smoked WA Scampi (58) — Western Australian scampi with salted brioche, Oscietra caviar, and Bronte pistachio.
  • Risotto Cotoletta (54) — Pavoni's signature risotto 'cotoletta' Ormeggio-style.
  • Carnaroli Risotto (52) — Carnaroli risotto with scallop, cuttlefish, desert lime, wattleseed, bush tomato, and samphire.

Set Menu

  • Sei Menu (185) — Six-course sharing menu.
  • Quattro Menu (145) — Four-course sharing menu.

The Experience

On the waterfront. The meal is structured around à la carte dining and a tasting menu. A good fit for group dining.

Phone: +61 2 9969 4088

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