Octopus marinated in lemon, herbs and extra virgin olive oil, on a canellini bean puree.
Grilled Yellow fin tuna fillet, on top of baby asparagus. Shaved fennel, parsley and diced tomato salad for garnish.
Bottarga and sardinian artichoke salad.
A croquembouche one of our pastry chefs made for a wedding.
Lycee's and strawberry's in between puff pastry.
Sardine fillets and mussels, with stracci, tomato and fennel.
Crisy pancetta wrapped black figs, with charred ridicchio, and a gorgonzola-mascarpone and truffle honey dressing. Roasted walnuts for garnish.
Potato gnocchi, with marron bisque and chives
Potato gnocchi with slow cooked wild boar, butter roasted chestnuts and shaved pecorino.
Casarecce pasta with seared scallops black cabbage and sea urchin.
Charred swordfish, garnished with braised baby cos, peas, echallots and pancetta.
Bbq'd baby occy, on top of a borlotti bean puree with balsamic and chilli.
A nice pheasant dish, roasted on the bone with saffron potatoes and cavolo nero.
Shredded confit of duck leg salad. Roasted golden beets, echallots with treviso.
Mother's day special: crab & scallop ravioli's with marron tail, and marron & prawn sauce
Veal involtini's filled with cavolo nero and buffalo mozzarella, wrapped in prosciutto.
These 2 guys have been a major part of the kitchen team at Pilu for a long time, they have now moved on to bigger and better things. Good luck boys! We'll miss you both.
Banana and panettone and butter pudding with mirto ice cream.
Gnocchi with Rouget.
Seared kingfish with a salad of golden beets , fennel and baby asparagus.
