Dining room
The Tilbury Restaurant paves the way in Modern Contemporary Cuisine.
Fresh & locally sourced produce is masterfully crafted in a way that excites the taste buds & entices the palate.
Dining room
The Tilbury Restaurant paves the way in Modern Contemporary Cuisine.
Fresh & locally sourced produce is masterfully crafted in a way that excites the taste buds & entices the palate.
TO START
Marinated Mixed Olives (GF)
(GF)
8
Sonoma Sourdough
Cultured Butter (GFO)
6 pp
East 33 Sydney Rock Oysters – Wapengo, NSW
Aged Brown Rice Vinegar, Cucumber, Bonito (GF)
7 each
Abrolhos Scallop – WA
Brown Butter, Grape Kosho, Salmon Roe (GF)
13/each 33/Trio
SMALLER PLATES
Tuna – Ulladula
Yellowfin Crudo, Yuzu Verde Dressing, Wasabi (GF)
27
Zucchini
Goat’s Curd, Zucchini Flower, Hazelnut, Chilli Oil (GF, V)
24
2GR Wagyu MB8+ Beef Tartare, QLD
Kombu Soy, Bagna Cauda, Carmelised Shrimp, Baguette Crisps
29
Tilbury Potato Scallop’s
Creme Fraiche, Vincotto, Malt Vinegar
18
Calamari
Buttermilk Batter, Desert Lime Aioli
22
LARGER PLATES
Crab Spaghetti – Shark Bay, WA
Blue Swimmer Crab, Corn Butter, Chilli, Parsley
36
Pink Snapper
Koji Sauce, Capsicum, King Oyster Mushroom, Charred Leek, Chive Chilli Oil (DF, GF)
38
Aylesbury Duck – VIC
Umeboshi, Karashi Mustard, Bull Horn Chilli (GF,DF)
42
Jacks Creek MBS3+ Rump Cap – NSW
Herb Butter, Jus, Chilli Garlic Potato (GF, DF)
56
Riverine MB2+ Striploin 300g – Riverina, NSW
Black Fungi Gremolata, Beef Jus (GF)
65
Butternut Pumpkin
Shitake XO, Chickpea Cream, Red Currants, Pepitas (VE)
28
SIDES
Shoestring Fries
Seaweed Salt (GF, Ve)
12
Organic Leaves
Palm Sugar, Heirloom Tomatoes, Ginger, Shallot (GF,V, VE)
12
Seasonal Greens
Butter, Mushroom Soy (GF,V)
14
Tomatoes
Sugar Pum, Heirloom Tomatoes, Ginger Shallot (GF, V)
14
DESSERT
Strawberry & Cream
Vanilla, Puff Pastry, Sherry Syrup, Toasted Soybean
19
Cheesecake
Sake Lees, Yuzu & Ginger Marmalade
18
Chef’s Selection of Sorbet (3)
Trio of Sorbets
15
CHEESE SELECTION
A Seasonal Cheese plate curated with the best available Artisanal products, from our own backyard and beyond. Served with house-made Rye Lavosh, Spiced Fruit Bread, Muscatelsand Fresh Grapes.
30
Tarago River Gippsland Brie, Gippsland, VIC
Soft and rich, made with Jersey-Freisian cows milk enriched with cream.
Holy Goat “Brigid’s Well’ Ashed Goats, Sutton Grange, VIC
Soft bloomy rind ashed goat’s cheese. Complex, tangy and a rich, lasting minerality.
Valdeon Blue – León, Spain
A smooth, smokey, spicy blue with flavours of earth and leather.
English Cave Cloth Cheddar
– Dorset, England
Robust flavours, a complex and balanced
delight of creamy, nutty, farmland-y goodness.
DESSERT WINES
Henriques & Henriques Malvasia 1O-Year-Old
Madeira, PT
25 / 145
Urlar Late Harvest Riesling 2019
Wairarapa, NZ
20
Chateau de Cerons Semillon/Sauvignon Blanc
Bordeaux, FRA
22 / 105
SHERRY
Micaela Cream Jerez
Jerez, ES
17
Micaela Pedro Ximinez Jerez
Jerez, ES
12
TEA & COFFEE
Selection of The Organic Tea Project & Allpress Coffee
From 4.5
Hot Chocolate
7
Affogato – Vanilla Bean Gelato & Your Choice of Liqueur
12 / 19
Contact us
Hours
RESTAURANT
Wednesday – Sunday
Lunch 12pm – 3pm
Wednesday – Saturday
Dinner 6pm – 9pm
*Restaurant Closed Anzac Day*
PUBLIC BAR
Monday - Friday 12pm - Late
11am - Late Saturday
11am to 10pm Sunday
*Anzac Day 12pm - 9pm*