Fri & Sat dinner from 5pm
The restaurant
Sun-kissed plates, made to share
Arancini with parmesan. Fritto misto with lemon. Spaghetti vongole the way it should be. Navy booths, pop-art walls and a wine list that leans Italian.
Pelicano's restaurant serves Mediterranean share plates with an Italian heart, led by Executive Chef Jose Saulog. Dinner runs Friday and Saturday from 5pm to 10pm; brunch is Saturday from 12pm to 5pm with last seating at 3pm. Book through SevenRooms or call 0435 779 075.
Signatures
Start with these
Parmesan arancini
Saffron rice, aged parmesan, aioli
Fritto misto
Calamari, prawns, whitebait, lemon
Spaghetti vongole
Clams, white wine, garlic, parsley
Wagyu of the day
Ask for today's cut
The room
Navy velvet, white panelling, art on every wall
Booths for two, banquettes for eight, a terrace for when the sun's out and a bar that takes its cocktails seriously.
- Friday
- Dinner 5pm–10pm
- Saturday
- Brunch 12–5pm (last seating 3pm)
Dinner 5pm–10pm - Sun–Thu
- Closed · private dining by arrangement
The kitchen
Jose Saulog
Executive Chef Jose Saulog cooks the food of the Italian coast for a Sydney room: bright, generous, built for the middle of the table.
Arancini and fritto misto to start, pastas that don't hold back, a wagyu cut that changes daily and a fish from the market cooked whole. Kitchen runs late for the club crowd.
Questions
Do you take walk-ins?
Yes when there's space, but Friday and Saturday nights book out — reserve through SevenRooms or call 0435 779 075.
Is there a set menu for groups?
Yes. Tables of eight or more eat from a shared feasting menu. Larger groups can take a private section or the whole room.
Do you cater vegetarian, vegan or gluten-free?
Yes — tell us when you book and the kitchen will look after you.
Is there a dress code?
Smart casual for dinner. Smart after 10pm when the club opens.
Can I stay for the club after dinner?
Yes — dinner guests can move through to the club when it opens at 10pm. Ask your waiter about priority entry.