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.
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.
RESTAURANT GROUP MENU - 10+ GUESTS RESTAURANT WINE LIST
Fresh & locally sourced produce is masterfully crafted in a way that excites the taste buds & entices the palate.
TO START
Alto Olives (V, GF)
(GF)
12
Sonoma Sourdough
Cultured Butter (GFO)
8 pp
East 33 Sydney Rock Oysters – Wapengo, NSW
Champagne Mignonette (DF, GF)
7 each
Burrata (V, GF)
Italian Crisp Bread, EVOO (GF, V)
19
Moreton Bay Bug
Burnt Butter and Chilli
22
SMALLER PLATES
Ocean Trout Crudo
Compressed Cucumber, Grapefruit, Creme Fraiche (GF)
24
Zucchini
Goat’s Curd, Zucchini Flower, Hazelnut, Chilli Oil (GF, V)
24
Grilled W.A Octopus
Romesco Sauce, Pine Nuts, Lemon (GF)
24
Mushrooms
Butter, Garlic, Chardonnay (GF, V)
12
Calabrian White Anchovies (GF)
(GF)
16
Prosciutto
San Daniele 18 month (GF)
22
Stracciatella (GF, V)
Dill, Cucumber, Chardonnay Vinaigrette (GF, V)
18
LARGER PLATES
Crab Spaghetti – Shark Bay, WA
Blue Swimmer Crab, Corn Butter, Chilli, Parsley
38
Mushroom Orecchiette
Mixed Mushroom, Truffle, Roasted Hazelnut (V)
34
Kingfish – South Australia
Roasted Capsicum, Tomatoes, Basil Butter (GF)
39
Aylesbury Duck – VIC
Chicory, Jus (GF)
56
250gm Eye Fillet MBS2+
Smashed Chat Potatoes, Jus (DF,GF)
59
300gm Sirloin Platinum MBS2+
Wild Rocket, Jus (DF)
65
Marrunga Lamb Shoulder Rack 300gm
Charred Pencil Leek, Jus (DF,GF)
MP
SIDES
Apple & Walnut Salad
Parmesan, White Balsamic (GF,V)
15
Smashed Chat Potatoes
Roasted Garlic & Herbs (GF,V)
13
Roasted Pear & Rocket Salad
EVO, Balsamic, Parmesan (V)
15
Shoestring Fries
Seaweed Salt (GF, Ve)
12
Green Beans
Eschalot (GF,V)
10
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.
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
