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.

 

RESTAURANT GROUP MENU - 10+ GUESTS RESTAURANT WINE LIST

TO START

Alto Olives (V, GF)

(GF)

12

Sonoma Sourdough

Cultured Butter (GFO)

6 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)

22

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)

16

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

Roasted Capsicum, Tomatoes, Basil Butter (GF)

39

Aylesbury Duck

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.

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 

[email protected]

02 9368 1955 

12-18 Nicholson Street, Woolloomooloo 2011

Hours

RESTAURANT

Wednesday – Sunday
Lunch 12pm – 3pm
Wednesday – Saturday
Dinner 6pm – 9pm

 

PUBLIC BAR

Monday - Friday 12pm - Late

11am - Late Saturday
11am to 10pm Sunday