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.
Crudo of crystal bay prawns, tomato gel, bottarga and baby tarragon.
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.
Another wedding dish, ravioli's with qld spanner crab, golden tomato and grape tomato sauces.
Seared kingfish, with ciccoria and confied young garlic.
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.
Veal involtini, hazelnut and jerusalem artichoke puree and slow cooked spring onion.
Oven baked caramelized yellow peach with vanilla gelato and roasted almonds.
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!
Trecce pasta. Which just means platted in italian. Takes a while to make though.
Trecce with tomatoes, vongole and bottarga.
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.
Crudo of crystal bay prawns, tomato gel, bottarga and baby tarragon.
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.
Another wedding dish, ravioli's with qld spanner crab, golden tomato and grape tomato sauces.
Seared kingfish, with ciccoria and confied young garlic.
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.
Veal involtini, hazelnut and jerusalem artichoke puree and slow cooked spring onion.
Oven baked caramelized yellow peach with vanilla gelato and roasted almonds.
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!
Trecce pasta. Which just means platted in italian. Takes a while to make though.
Trecce with tomatoes, vongole and bottarga.
