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
East 33 Sydney Rock Oysters
Mandarin Dressing, Taki Flakes (GF)
6.5 each / Dozen 65
Sonoma Sourdough
Olive Oil / Balsamic or Butter
6 pp
Crispy Buttermilk Chicken Bao
Sriracha Mayo, Slaw
8
King Brown Mushroom Bao
Chilli Jam, Slaw (V)
8
WA Lobster Roll
SMALLER PLATES
Edamame Fritelli
Pes, Ricotta, Mint, Mesclun, Marinated Goats Cheese (GF)
22
Seared Tuna
Tsuyu Dressing, Onion Salsa, Wasabi Mayo, Herbs (GF)
24
Stracciatella
Roasted Beetroot, Parsnip, Furikake, Fava Beans, Savory Tuile (V)
24
Hokkaido Scallop
Parsnip Puree, Dill Oil, Black Garlic, Chilli, Caviar (GF)
26
Chargrilled Abrolhos Octopus
Romesco, Kipfler, Aoili, Paprika, Nasturtium (GF)
28
Chicken Liver Pate
Cornichons, Peaches, Chicken Skin Crumble, Brioche (GFO)
22
LARGER PLATES
Seared Snapper
Mushroom Broth, Bok Choy, Shallot, Chilli Basil Oil (GF)
38
Steamed Barramundi
Soy Ginger, Garlic, Shiitake, Leeks, Carrot, Gailan (GF)
36
12 hour Slow Cooked Whole Lamb Shoulder
Asian Chimmichurri, Smoked Salt
82
Jack Creek Black Angus Fillet MBS3 + 200g
Kipflers, Broccolini, Cafe de Paris, Jus (GF)
45
Koji Lamb Rump
Baby Beetroot, Eshallots, Carrot & Ginger Puree, Jus (GF)
40
Roasted Duck Breast
Fennel Puree, Honey Dutch Carrots, Chives (GF)
38
Prawn Spaghetti
Chilli, Garlic, Cherry Tomato, Basil, Parmesan & Parsley
30
Roasted Japanese Pumpkin
Chilli Glazed, Crispy Kale, Leek Purée, Basil Oil (V, GF, Ve)
28
Grasslands Beef Rib Eye
Tagliata, Mesclun (GF)
65
Steak Frites
Wagyu Sirloin 220g, Shoestring fries, Cafe de Paris (GF)
40
SIDES
Shoestring Fries
Seaweed Salt (GF, Ve)
12
Oak Lettuce Salad
Grapes, Cherry Tomatos, Eshallots, Radish, Chives, Shallot Dressing (GF,V, Ve)
14
Sauteed Greens
Sugarsnap, Snowpeas, Garlic Stem, Lao Gan Ma (GF,V, Ve)
14
Cauliflower Florets
Sesame Dressing, Ginger, Olive Crumb (GF, V)
14
Crispy Kipfler Potatoes
Yoghurt Dressing, Sesame, Smoked Paprika
(GF, V)
14
DESSERT
Chocolate Blood Orange
Dark Chocolate Cookie, Blood Orange Sorbet, Chocolate Sauce.
17
Miso Cake
Meringue, Black Sesame Ice Cream.
20
Chocolate Caramel Mousse
Flambé Peaches, Orange Gel, Coconut Sorbet (GF)
20
CHEESE SELECTION
A seasonal chees 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
Domaine Baumard Coteaux du Layon Chenin Blanc 2018
Loire Valley FRA
12 / 120
Chateau de Cerons Semillon/Sauvignon Blanc
Bordeaux, FRA
22 / 105
Urlar Late Harvest Riesling 2019
Wairarapa, NZ
20 / 90
Toro Albala Don PX Pedro Ximenez 2019
Madeira, PT
18 / 95
TEA & COFFEE
Selection of The Organic Tea Project & St. ALi Coffee
From 4.5
Valrhona Hot Chocolate
7
Affogato – Vanilla Bean Gelato & Your Choice of Liqueur
12 / 19
Contact us
Hours
RESTAURANT
Tuesday – Sunday
Lunch 12pm – 3pm
Tuesday – Saturday
Dinner 6pm – 9pm
PUBLIC BAR
12pm open Mondays & Tuesdays
11am open Wednesday to Saturday
11am to 10pm Sunday