Ormeggio At The Spit

by - April 12, 2017

We've been longing for an excuse to go back to Ormeggio, after an exceptional first visit (see bottom). This place had it all, the taste, creativity, plating, and atmosphere.

On our second visit, we got the "Long trip through Italy', which is a 12 course degustation for $175 pp. Each course is inspired by a region in Italy. 

Two smaller degustation menus are also available for the faint hearted:
8 course $125 - A little trip through Italy
10 course $145 - A trip through Italy

We started our trip with three bite-size appetizers. Each dish was presented in its own unique way.

Parmesan biscuit - sweet corn
The waiter recommend us to start with the parmesan biscuitwas still cold,  which is how it was designed to be consumed. The savory biscuit was cheesy while the sweet corn filling was creamy, however we found it a bit salty (unfortunately this turned out to be a recurring theme throughout the night). 

Vitello tonnato
The crispy taco contrasted well with the creamy filling, but we couldn't really taste what we were eating.

Eggplant parmigiana 
This dish was beautifully presented and turned out to be Mr Piggy's favourite dish of the night. The soft eggplant inside was enclosed in a crispy shell, and coated with powered tomatos. Topped with a generous layer of creamy white sauce on top. This dish ticked all the boxes.

Organic sourdough - homemade ricotta
Simply brilliant. The crust was crunchy, while the inside was spongy and soft with a hint of sourness. We liked the chive ricotta instead of the usual butter.  

Yellowfin tuna crudo - bronte pistachio and ocean trout roe
The tuna was covered in a silky marinate that gave the fish a smooth and soft texture. It was very fresh and tasty and went well with the topping. You could really taste the shaved pistachio which gave it a nice nutty kick. 

Cold spaghetti - mussels, msc king prawns and seaweed
The al dente pasta partnered well with the raw prawns and the sauce, which carried a light ocean scent and strong fish umami. Luckily the mussel flavour wasn't very noticeable, as it isn't one of our favourite things. 

Asc cobia - wild mushroom, hazelnut and sage
This was another one of our favourites of the night. The fish was completely overpowered by the mushroom flavour, and in this case we didn't mind. It didn't have that fibrous texture that you normally get with cooked fish, but rather a cotton-like texture that was easy on the mouth. 

It was mind blowing! We clearly saw and were told it was fish, but we genuinely thought it was a very mushroomy mushroom. Not sure if this was intended, but as mushroom lovers we really enjoyed the dish.

Bottoni filled with parmigiano reggiano and roasted malt
This dish emphasised the sensual experience of the exploding liquidy centres. We couldn't help but draw comparison to Lumi's mushroom agnolotti and Gastro Park's signature liquid butternut gnocchi

We found the dish too salty, which detracted from the experience. It would have been better if the pasta was paired with a light and refreshing sauce instead of the parmasan soup, which was overkill. 

Suckling pig porchetta
This was a deceivingly creative way to present a classic Italian dish. The meat was pulled apart and then recomposed, complete with a crispy skin on top. The dish would have been perfect had it stopped there. The green sauce on the side, which looks like paint, unfortunately also probably tasted like it (to be sure we haven't tried paint). Mr Piggy also choked on the shaved fennel, which was very fine. This was a wake up dish during our long trip!

Charcoal wagyu
The beef cheek was braised in red wine and had a subtle smokiness. The meat was so tender that a fork easily cut into it. A touch of yellow and red plum droplets added a bit of sourness and sweetness to lighten up the dish, in combination with mini cucumber and pickled turnip as garnish. 

Strawberry prosecco
The strawberry prosecco sorbet was cold to the tongue and warm to the heart (from the burn of the alcohol), and left a tingly sensation.

Figs - mascarpone and balsamic
This was a theatrical finish to the trip, or at least it was supposed to be. It certainly grabbed our attention when our neighbouring table was served this dish and an icy fog travelled through the air. 

Alas, it didn't happen when we got our dish. At least that didn't affect the taste. We couldn't come to the same conclusion on this dish, which didn't bother Mr Piggy, as he gladly finished my portion.

The dry iced mascarpone balls balanced well with the sourness of the balsamicy figs, or so according to Mr Piggy.

Peach punch - yuzu, lemon, pineapple, lemonade $13
Plum house made kombucha $8
The peach was probably the better drink, and was very peachy and refreshing. However, the kombucha was an experience. Unlike the usual bottled kombucha, flavoured with some kind of juice, this one felt like the plum was fermented too and the result was a plum wine/kombucha cocktail. The plum added a layer of sweetness that balanced well with with the bitterness from the tea.

Food: 8/10
Service: 8.5/10
Atmosphere: 9/10


  • Eggplant parmigiana 
  • Cobia that tasted like mushroom
  • Drinks


  • Dishes were generally too salty
  • Green sauce for the porchetta
  • Swollen feet and sore bottoms at the end of the looong trip (we recommend you arrive at 6pm if you plan on taking the long trip)

Address D’Albora Marinas, Spit Rd, Mosman NSW 2088
Hours: Mon-Tue Closed
            Wed-Thu 6pm-11pm
            Fri-Sun 12am-11pm

Phone(02) 9969 4088

First Visit...

Our first visit was from a while ago, we got the 10 course degustation. Because it has been a while, I can no longer recall what each dish tasted like, but our overall experience was fantastic. We'll let the pictures speak for themselves.

Food: 9/10
Service: 8.5/10
Atmosphere: 9/10

  • We liked all the dishes!
  • None

Ormeggio at the Spit Menu, Reviews, Photos, Location and Info - Zomato

You May Also Like