In sardinia they roast some of their meat with mirto leaves, to give a disinctive flavor, and it just so happens we have a mirto bush in the garden at pilu. We folded the spatchcock in half with a couple of mirto branches inside and roasted it. Its quite tasty.
This is a newish addition to our menu, its a veal tenderloin, with herb crumbed porcini, porcini cream, and a basil scented jus.
We changed the presentation a little for the lamb rump, giving it an assortment of baby vegetables, with a monica and fregola jus. Monica is a sardinian wine.
Below we poached some white figs in prosecco, saffron, basil and vanilla, and served them simply with some mascarpone and poaching syrup.
This is our pan fried mulloway, which is on the menu now. Its served with fennel puree, black olive and baby asparagus. Oh, and a fennel crisp.
One of our popular wedding items. Slow cooked beef fillet with crispy kipfler potatoes, truffle mustard and olive dressing.
This is one of Ian, our sous chefs creations. Its assorted summer fruits, poached and served with a bellini sorbet.The Seafood school at the fish markets had a grand reopening a couple of months ago, after a full refurbishment. Pilu and a few other restaurants were invited to do some canapes for the night.
This is Tom. He was one of our long term employee's and has moved on. He's now working at A Tavola. Good luck mate!