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.
5 comments:
nice article. I would love to follow you on twitter.
the ravioli with qld spanner crab, golden tomato and grape tomato sauces looks nice. hopefully it's got a decent about of crab in it so you can taste it. fennel crisp looks great. nice idea. :-) what's your signature dishes?
Amiable post and this post helped me alot in my college assignement. Thanks you on your information.
HI,
We are on twitter now!
Yes, you would hope you could taste the crab wouldn't you?
The suckling pig is giovanni's most popular dish, he's been doing it since back in the cala luna days...
i very adore your own writing style, very exciting.
don't give up and also keep posting considering the fact that it just nicely to read it,
impatient to find out a lot more of your own posts, thanks!
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