Pilloni Restaurant

Pilloni Restaurant Wood Fired Sardinian Restaurant
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Your midweek situationship is coming back for 2 nights.
29/05/2026

Your midweek situationship is coming back for 2 nights.

Some moments from our Sicilian Dinner last Thursday night.Golden arancini. Handmade pasta. Long conversations around the...
23/05/2026

Some moments from our Sicilian Dinner last Thursday night.

Golden arancini. Handmade pasta. Long conversations around the bar. Candlelight, good wine and a little taste of Sicily in the middle of West End.

Thank you to everyone who joined us for such a special evening. These are the nights we love most at Pilloni.

Until the next feast.

05/05/2026

We find the beauty in the raw and honour it through fire and craft.
Not to change it, but to elevate what’s already there.

Two nights only. No mains, no overthinking. Just pasta, wine, and the right people.
01/05/2026

Two nights only. No mains, no overthinking. Just pasta, wine, and the right people.

Our kangaroo tartare captures the wild on a plate, earthy, clean, and deeply expressive.
01/05/2026

Our kangaroo tartare captures the wild on a plate, earthy, clean, and deeply expressive.

29/04/2026

Saying “no more pasta” and immediately craving it harder.

Only the best produce. Minimal intervention. We let the ingredients speak for themselves.
22/04/2026

Only the best produce. Minimal intervention. We let the ingredients speak for themselves.

17/04/2026

Aperitivo at Pilloni

Silk. Coffee. A touch of indulgence.Our Baileys Espresso Martini is everything you want at the end of a meal… or the sta...
12/04/2026

Silk. Coffee. A touch of indulgence.

Our Baileys Espresso Martini is everything you want at the end of a meal… or the start of a long night.
Velvety, balanced, with that perfect bittersweet kick.

One sip and you’ll understand.

10/04/2026

Not every celebration needs a crowd.
Some deserve a room of their own.

Welcome to our Cantina — a hidden private dining space designed for intimate moments that actually matter.

Up to 18 guests.
One table.
Your own pace.
No noise, no interruptions, no sharing the space.

This is where birthdays feel special again.
Where deals get signed over Cannonau.
Where long lunches turn into unforgettable nights.

With full privacy, a curated Sardinian banquet, and the option to toast, celebrate or host your work presentation. It’s more than a dinner, it’s your space, fully yours.

We host one booking per service. Once it’s taken, it’s gone.

If you’ve been waiting for the right reason to gather your people, this is it.

Enquire now.



Surely you don’t want to miss this part of the meal..
08/04/2026

Surely you don’t want to miss this part of the meal..

Closed for a few days… but only to come back stronger.We’re taking a short Easter pauseclosed Friday to Tuesdayback open...
03/04/2026

Closed for a few days… but only to come back stronger.

We’re taking a short Easter pause
closed Friday to Tuesday
back open from Wednesday at 12pm

In the meantime, pour something good, slow down, and enjoy the moments that matter

Buona Pasqua
– Pilloni

sardiniancuisine brisbanefood brisbaneeats restaurantlife buonapasqua

Seadas, gently warm.Crisp shell, soft heart.Local honey, a touch of citrus.Born in the mountains of Sardinia, seadas wer...
30/03/2026

Seadas, gently warm.
Crisp shell, soft heart.
Local honey, a touch of citrus.

Born in the mountains of Sardinia, seadas were once made for long days of shepherding, filled with fresh pecorino and sealed by hand.
Fried until golden, finished with honey instead of sugar, always warm, always shared.

Back to fire.Layers of flavour.
29/03/2026

Back to fire.
Layers of flavour.

Dinner isn’t over until the amaro arrives.
26/03/2026

Dinner isn’t over until the amaro arrives.

We don’t treat meat as an ingredient.We treat it as a responsibility.Every cut you see here is selected with intentbreed...
19/03/2026

We don’t treat meat as an ingredient.
We treat it as a responsibility.

Every cut you see here is selected with intent
breed, feed, age, fat structure, provenance. Nothing is accidental.

We work only with producers who respect the animal
slow growth, clean feed, proper handling.
Because quality is not created in the kitchen
it is protected.

We select.
We portion with precision.
We cook over fire to reveal, not to mask.

Salt. Heat. Time. Discipline.
That’s all it deserves.

If it’s on your plate, it has passed every standard we set.
If it hasn’t, it never leaves the kitchen.

This is not steak.
This is our standard.

16/03/2026

Serious faces at the table.
Two bites later… laughing.

A couple of spoons, a shared dessert, and a little glass of something sweet.
Mood changed instantly. Works every time.

09/03/2026

Tagliolini ai Gamberi.

House made tagliolini coated in a deep prawn bisque, with chilli, garlic and sweet prawns. Rich, silky and full of the flavour of the sea.

Simple ingredients. Intense flavours.

25/02/2026

What’s your obsession?

21/02/2026

Do you think he is telling the truth or is this elite level boss pleasing? 🤔

16/02/2026

If you ever wondered what’s Andrea’s favourite dish and favourite moment during service..

CASUAL WAITERS & BARTENDERS WANTEDAt Pilloni we are hiring casual waitstaff and bartenders.We’re a busy, fire driven Sar...
10/02/2026

CASUAL WAITERS & BARTENDERS WANTED

At Pilloni we are hiring casual waitstaff and bartenders.
We’re a busy, fire driven Sardinian restaurant in West End, known for great food, great wine and a strong team culture.

What we’re looking for
• Friendly, reliable people
• Good energy and attention to detail
• Availability for evenings and weekend (Friday and Saturday night essential)
• Genuine interest in food and wine

If you love hospitality and want to work in a beautiful restaurant, we’d love to hear from you.
Send your CV at [email protected]

Stop ordering the same pasta you’ve been eating for years.If your idea of Italian food still starts and ends with spaghe...
24/01/2026

Stop ordering the same pasta you’ve been eating for years.
If your idea of Italian food still starts and ends with spaghetti and gnocchi, this is your sign to try something different.

Italian cuisine is far bigger than the usual classics. Sardinia has its own language, culture, and food traditions — and dishes like culurgiones, malloreddus and fregola tell that story.
Handmade, regional, and deeply rooted in tradition… once you try them, it’s hard to go back.

Marigogos, Pilloni style.Chocolate mousse, pear poached in mirto, crisp meringue, yuzu gel.bittersweet, fragrant, clean....
21/01/2026

Marigogos, Pilloni style.

Chocolate mousse, pear poached in mirto, crisp meringue, yuzu gel.
bittersweet, fragrant, clean.
A dessert built on contrast — dark and light, soft and sharp.
Sardinia in a spoon, without trying too hard.
nostalgia, refined.

19/01/2026

Just your neighbourhood restaurant.

Address

166 Hardgrave Road
Brisbane, QLD
4191

Website

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