THE TILBURY HOTEL

The Tilbury Hotel
18 Nicholson St
Wooloomooloo, Sydney

The Tilbury Hotel is in Wooloomooloo and is an "institution". This revamped hotel is a lovely space with a restaurant that seats approximately 70. It is spacious with a long and inviting bar. The bar has tiles which is keeping with it's heritage and these look very effective. It gives the appearance of old world mixed with modern world.

The restaurant is situated behind the bar and is comfortable and relaxed. There are comfy lounges paired with the tables.

The menu is seasonal and produce driven. The Tilbury has high quality food but you can still have steak and chips. It extends to the courtyard which is alfresco and there is function space. You can order at the bar too. The food is high-end gastro pub.

We had a serving of sourdough with oil and balsamic and Himalayan rock salt to start the night off. We both enjoy sourdough and loved dipping it in the oil and balsamic for some added kick. It was a tasty appetiser to begin our meal. The glasses of sparkling French wine from Jean-Claude Lapalu also went well!

We then had an entree which was beautifully served on a platter. We did not know where to start!

 This all had wonderful flavours, textures and combinations that gave it a really WOW factor. It had (clockwise from top left) - a tasty Schezwan beef carpaccio with mango, beef oxo cube, peach and beef jerky; possibly our favourite the miso glazed scallops with turnip, crispy pigs tail and seaweed; a lovely sashimi; smoked salmon with cucumber consomme (in glasses), Hendricks gin, cucumber and herb salad; sauteed wild mushrooms with whipped soft cheese, roasted yeast and hazelnuts; and finally an amazing duck and smoked ham hock terrine with rhubarb and basil. What an impressive and creative selection of dishes from their entree menu and a great way to start our evening!

Mlady had Pork and Fennel sausage, mashed potato, roasted shallot and red wine jus.

This was a hearty dish and a twist on "bangers and mash" which Mlady loves.

Mlady thoroughly enjoyed this dish. It was very tasty with great mash and the roasted shallots went well with it.

Sir who loves a lamb dish had Moroccan spiced lamb neck fillet, cous cous, aubergine and watermelon.

This was beautifully cooked rare and to perfection. It was juicy with great flavours and everything combined so well.

Sir thought that this was a really great dish.


Our wine pairings by resident sommelier Andrew were done to perfection. Ask for this - you won't be disappointed! We had some lovely Pinot's - from Mornington and NZ. Then add some bigger Cabernet Sauvignons and it's perfect. While the wine flight isn't actually on the menu (yet) we have no doubt that Andrew would oblige if asked. He knows his wines.

Already filling up didn't stop us fitting in dessert. We ended up being served a platter with a range of their offerings - and they were great!

While most will simply have to choose from the menu - maybe they would do this for you too if you ask nicely. Itb was a great way to end the meal and the desserts were to die for!

The Tilbury has reinvented itself. It was a lovely hotel to start with, but now it is something special.

The whole experience from drinks, food, decor and service is so well done.

And they're still working on more improvements!

It's hard to imagine it getting better - but we look forward to it!


Sir and Mlady dined as guests of The Tilbury Hotel. Big thanks to Chef James Wallis and Sommelier Andrew - great work! Big thanks also to Lydia for looking after us so well. Special thanks to Gez Beatty for inviting us and arranging everything.

Bar Manager/Sommelier Andrew

Chef James Wallis

Grandfather Port to finish!!!