Last week at pilu

This is Noa! our first pilu baby! From proud parents josef and janina.

Welcome to summer at pilu

Suckling pig risotto, calvados apples and crispy skin
The author of this blog, in a recent japanese magazine! ( I only got to do it though because giovanni was away!)
Tasmanian saltwater Charr, house cured, with roasted beets and creme fraiche
Barramundi, charred japanese eggplants baby leeks and salsa rossa

Squid ink ravioli's with mussels and vongole in a prawn broth
Mini antipasto. Grilled marron tail with bottarga butter, claire de lune oyster with blood orange and bitters sorbet, and cured charr with lemon mascarpone

Some more photo's

Fresh black figs, stuffed with gorgonzola dolce, wrapped in pancetta and baked. On asparagus tips and a hazelnut dressing.
Squid ink ravioli's filled with marron and scallops, served with nut brown butter, walnuts and crispy celery leaves.
Same, same, but different!
These are Zippula's, a Sardinian festival dessert, but filled with cherries. With grappa and cherry sauce and vanilla mascarpone!

Happy Valentines! A couple of dishes from the night.

Giovanni, running the pass!
First course was a pane e casu, followed by a choice of a half dozen claire de lune oysters, or a buffalo mozzarella, black fig, radicchio and green asparagus salad. (shown)
Third course was potato ravioli's or tagliolinni, with spanner crab and grape tomatoes.
Forth course. A choice of snapper fillet with baby spinach, green olives and vernaccia, or suckling pig or slow roasted beef fillet with potato gratin and truffle butter.
And lastly, a dessert plate each! A heart shaped seadus! A poached peach tartlet, and an amedei milk chocolate semifreddo..........

Some new menu bits and specials!

One of the sardinian waiters mother, gave us a lesson on how to make real sardinian potato ravioli's.
Assagini. Fresh pea and pancetta soup.
Saffron pasta and zucchini flowers.
Spanner crab and prawn ravioli's, with roasted hazelnuts, burnt butter and chives.
Mitch, grating Australian and Sardinian bottarga for pasta.
Our new menu addition! A 400g dry aged Beef rib eye!
Fritto misto....
Ravioli's and grilled marron, with a prawn bisque.

Zuzana!
Saffron pappardelle with enoki mushrooms crispy guanciale and treviso.
Josef, with a cheeky grin.
Blue eye, on a bed of pea puree and fried eggplants. Garnished with a white anchovie.

Profiteroles, with toasted almonds and Amedei chocolate
Sardinian crumbed scampi tails, eggplant puree and pumpkin seed oil.
Squid ink tortelloni, filled with spanner crab meat and sitting on a fresh grape tomato sauce
Calamari ripieni
Chargrilled Swordfish, chicpea puree and a roast garlic and parsley dressing
Pannacotta's ready for a wedding!