Yaye, we made it through xmas!

We won the cup!!

Trio of baby corella pears, one is baked and filled with sultana's and almonds, and next to it is a banana, date and honey gelato. Next one is poached in mirto, and the last in poached in Bracetto, and accompanied by a quenelle of sweetened ricotta.

Slow cooked pork rack, with ciccoria, and cherries.

Brock brought in a emu egg for us to cook.........

It was HUGE, and fed all the staff at lunch!

Crispy skinned barra, with a sardinian style baked eggplant, and basil oil.

Construction on the new aqua fresca cafe has begun!

Bumble bee tortelli's. Saffron and squid ink, with bug tails and pea puree inside. Drizzled with crustaecean oil.

Finally we've started making traditional shaped sardinian culingiones. They take a little more time to make though.

But they are tasty with burnt butter and truffle paste!

This is an entree of yellow fin tuna eschabeche, with wild rocket almonds and parsley.

A couple of quick ones.

Salad of smoked duck breast, with baby cos and witlof, jerusalem artichoke dressing.

Crispy spinach, porcini and mascarpone rotolo. With sage, caper butter sauce and pecorino.

We don't usually do seafood platters, but we made this impromptu one for some overseas guests recently.

A selection of the new wedding menu desserts.

Mixed tomato salad with baby basil.

Hats Off! A trip to catalonia

During good food month, a select few restaurants around sydney were involved in the hats off dinners. It was one night that the chefs could try there hands at a different cuisine. We decided on catalonia.
The dinner started with salt cod fritters.

Then moved to spanish ham and melon.

Giovanni, getting into the spirit!

Third course was kingfish escabeche, with tomato bread

Then onto seared scallops on a white bean puree, white anchovie salsa

Five courses in we got to pork belly, slow confied in lard. Served with wild mushroom ragu.

Lobster Catalan style!

And finally....... Creme Catalan!

Finally some new pics!

This is a new menu item. Seared scallops, wrapped in sage and pancetta on fennel puree, and tomato and white anchovy salsa.

These are some fresh porcini mushrooms, which we herb crusted and pan fried, served with a little salsa verde.

Kingfish crudo, salad of blood orange, shaved fennel and radish.

Fresh local lobster, served "Catalan style".

99% of all our pasta's are made at pilu, this one is a squid ink rigatoni, with prawns, baby occy, squid and scallops. semi dried tomato and shredded basil sauce.

Baked ricotta and poached pear tartlet, with mirto rosso gelato.

Caramelized white peaches, deglazed with moscato and served with mango gelato.

Saffron gnocchetti sardi, hand cut pork sausage meat, baby spinach and aged balsamic.

In action. Staff meal at pilu!

Notice all chefs are long gone! haha.

Pan fried garfish with sauted white asparagus, baby leeks and sea urchin butter.

Mango ravioli's filled with passionfruit curd. Mango gelato and lemon balm.

Ulladulla swordfish, with pommegranate dressing, globe artichokes, grilled baby asparagus and witlof.

Tonnarelli with crispy prosciutto, porcini and pecorino.

Thats offal, Mitch's leaving!

Mitch has been at pilu for over a year, but has moved on to Danny Russo's new Beresford hotel.

We wish him all the best!

MMMnnnn, fresh blood and intestines.

The Blood sausage mix.

Me, getting messy.

The final product. Blood sausage, with kipfler puree, baked quince, mandarin mustard fruits and saba jus.

Rolled and poached spatchcock.

Wall of fame!

Oven roasted Ruby snapper, baby veg and saffron broth.

Baked honey pear, filled with sultana's and pistachio's, served with vanilla bean gelato and a sesame cone.

Prawn flower?

A nice simple chargrilled calamari, tossed in a garlic, fennel herb, lemon zest, and chilli dressing.

Humpty Doo Barramundi fillet, on pencil leeks, golden beets and broad beans. Served with a Anice( like Pernod) cream reduction.

Fregola "Rice" pudding, with poached cherries and cherry glaze.

Charred W.A. Marron, with bottarga butter, and hand cut chips.
Lamb rack, stuffed artichoke and ligurian olive dressing.