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Review - The Tilbury




Chef Elton Inglis – who has worked with Gordon Ramsey and Jamie Oliver – isn’t backwards about coming forwards regarding the quality of his cooking or his chosen produce.



We smash Kingsleys!



In this case, it’s New Zealand’s Riverlands beef fillet served en croute in Beef Wellington ($35).



It has a neighbouring table of British nationals smiling and keen to share their recommendation.



We cement the friendship by sharing our Truffle Oil and Parmesan Mash ($7) – possibly order overkill – because Elton’s crisp Berkshire Pork Belly ($29) already came adorned with black pudding, savoy cabbage, carrot fondant, onion puree and compressed apple.

His modern interpretations of British comfort food are perfect for a drizzly Sunday afternoon.



Alongside his silky Pappardelle with Braised Oxtail Ragout ($29), my menu highlight was...



...Chicken Liver Parfait ($16) with an architecturally arranged pile of curved toast, golden raisin, pickled cauliflower, hazelnuts and kiwi berry.



Pan-seared Scallops ($24) on a bed of watermelon fried off in scallop juices and deglazed with raspberry vinaigrette provided a great foil for the 2013 Oliver’s Taranga Vineyard Vermentino ($12/glass).



It’s but one option from their short but interesting by-the-glass list that we explored thoroughly, as neither of us were in a hurry to leave the light-drenched setting, or the comfortable, long, leather banquette…

*This was my PUB OF THE WEEK segment on 2GB 873 Fresh! with Luke Grant & Luke Mangan
on Sunday 18th May, 2014: http://www.2gb.com/article/fresh-sunday-may-18

The Tilbury
12-18 Nicholson Street, Woolloomooloo
Ph: (02) 9368 1955


Tilbury Hotel on Urbanspoon

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Comments

( 2 comments — Leave a comment )
Aussie_Foodie
May. 13th, 2014 06:47 am (UTC)
Love
Have always loved the Tilbury for a long Sunday Session, but the food used to let it down. Will add this to the list of "must visits" when we come home next - and send LilBro there in the meantime!
missdissent
May. 16th, 2014 08:12 am (UTC)
Re: Love
The food certainly doesn't let it down now!
( 2 comments — Leave a comment )