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.
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.
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!
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.
Mitch has been at pilu for over a year, but has moved on to Danny Russo's new Beresford hotel.
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.
Giovanni, hard at work on a saturday night.
Zuppa galurese. A Sardinian bread pudding. Consisting of, lamb stock, mint, pecorino and of course, bread.
A before shot of a 1 kg black angus rib eye steak.
Now, Ready to eat, for two to share !
Pan seared swordfish, with assorted saute seasonal vegatables.
Swordfish with roasted orange peppers, crispy pancetta, chives and squid ink dressing.
Oven Roasted Hapuka, sitting on fresh peas, new season broad beans, baby zuchinni and a fennnel cream.
Potato gnocchi, with a fresh ox heart tomato sauce, yellow fin tuna pieces and pesto.
Truffled egg pappardelle, porcini's , pancetta and parsley.
Pea and ham soup. shaved bottarga and poached king prawns.
Vermentino poached honey pear, with ginger-caramel gelato and sesame wafer.
Winter roast veg!
Assigini! Cream of celeriac soup, and gorgonzola carta di musica crustini.
Squid ink fettucine , marron tail and dill.
Pan seared Blue eye, on saute white asparagus, with fennel puree and a tomato and chive dressing.
Rolled pork fillet, accompanied by eggplant caponata, made for a friend recently.
Risotto of squid, fennel and bottarga.