Tortellini with roast pumpkin,ameretti biscuits and marjoram. Nut brown butter, pinenuts and sultanas.
Grade 4/5 Waygu beef, served with mixed mushrooms

Pane frattau, a Sardinian speciality!

Ian's Pineapple ravioli,filled with orange curd. Served with roast pineapple gelato and cripy pineapple chip.

The Boss............


Beef carpaccio, marinated in red mirto, shaved grana, rocket and sliced dwarf truffled peaches.

Some of this weeks additions!

White asparagus with a fried duck egg, truffle honey and marjoram
Vongole and fregola soup
Squid ink gnocchetti, with mussels, grape tomatoes and fresh peas
Vitello tonnato

Our trip to Maclay Valley pig and rabbit farms

A very young rabbit!

What we've been doing at Pilu recently!

Braised Maclay valley rabbit, with fresh mirto leaves
Wedding canapes
Our signature dish! Suckling pig
Voytek, hard at work!
Some of our chefs, Shige (near) and Mitch (far)
The final product!
Blue swimmer crab ravioli's for a wedding!
Pane e casu, sardinian crisp bread and pecorino cheese
Milk chocolate semifreddo, with chocolate sorbet and pistachio tuille
Rigatoni,with pork and porcini ragu

Stuffed and roasted quail with glazed figs
Vine ripened tomatoes, buffalo mozzarella and black forest ham
Shige making fresh gnocchi
Pescatore! (below) Crispy skinned blue eye (above)

The start of Pilu's blog!