HARVEST RESTAURANT (INSIDE SEBEL HAWKESBURY) - WINDSOR, NSW

Harvest Restaurant
The Sebel Resort & Spa Hawkesbury Valley
61 Hawkesbury Valley Way
Windsor NSW

Harvest Restaurant is located within the gorgeous and picturesque Sebel Resort. The ambiance here is quiet, relaxing and oh so pretty.

You walk up an impressive grand entrance to an equally grand building and when inside - such a WOW factor.

The restaurant exudes simple elegance and the tables are well spaced.

We started our meal with some drinks - water from Tasmania (We love Tasmania) and Sir had a white - a Pinot Gris which he enjoyed - it was crisp and refreshing and went well with the entrees.

Mlady had an Argentinian Malbec that had a nice spicy aftertaste.

An amuse bouche started our journey - this is designed  to "stimulate the appetite" - and it certainly did.

The sweet cherry tomato, crème fraiche and fried shallots blended so well.

It was cool and fresh - and we loved the crunchiness of the fried shallots - a wonderful taste sensation!

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For entrée we had the Smoked Tasmanian salmon - chilli, salt, granny smith apple, celery, salted walnuts and witlof chicory.

With this we also had the Beetroot assiette - pickled golden beetroot, pickled green banana, yellow cherry tomatoes, red beetroot gel and spiced yoghurt.



Mlady especially being a HUGE fan of Salmon and beetroot raved about this. How good was this entrée! You could taste the salmon as well as the smokiness but this was a gentle smoke - did not overpower the taste of the salmon.
The Beetroot assiette was an amazing salad. Both entrees were vibrant in colour and they consolidated so well.

The Wildfire spiced scallops were next - parsnip puree, mango & coriander relish, sweet potato crisps and smoked cherry tomato.

This was elegantly presented and the scallops were cooked lightly - such a delicate dish. The tasty accompaniments enhanced this dainty dish.

Our last entrée was the Blood orange glazed duck breast - black garlic, broccolini, pearl couscous, kohlrabi puree. Sir as we know LOVES duck so he could not wait to try this. It was cooked to perfection. Beautifully pink and tender and was cooked with a gentle hand. The pearl couscous partnered the duck well.

We then both had a lovely Tolmer - an organic Cabernet. The one word to described this lovely drop - smooth!

For mains Sir had the Lamb backstrap - leek & spring onion mash, broccolini, tamarind & mint dressing and parsnip crisps.

This was a such an appetising dish. The lamb was nicely cooked - pink with a subtle hint of chimichurri.





Mlady had the Blackened Cajun spiced kingfish - rockmelon prosciutto & radish salad and olive pesto. This came with hand cut chips.This dish had the wonderful crispy skin which Mlady adores. It was delicious fish. The olive pesto and rockmelon prosciutto & radish salad enhanced the fish. This had really great flavours. As the hand cut chips - they were crisp and delectably fluffy.

As a dessert wine we had the superb Botrytis - a sweet dessert styled wine.





















For dessert Sir had - Redskin pannacotta - Hint of "explosion", rosella syrup and strawberry crumble.

We grew up with "Redskins" and this was a walk down memory lane. A childhood treat with an adult twist. It was beautifully presented with popping candy - release your inner childhood! Sir loved this!



Mlady as we know is a chocoholic - and she had the Dark Belgian chocolate & coconut parfait.

OMG this arrived in two glasses in a tower of sweet tasty deliciousness. Impressive!

It had the wonderfully yummy dark Belgian chocolate in one glass and the coconut in another. It was like two desserts in one!

You can eat the Dark Belgian first, then eat the coconut parfait afterwards, or the other way around, or combine them both together.

Such an innovative dessert and oh so mouth watering. One of the best!

The food here at Harvest is really exceptional and the servings are so generous.

This lovely restaurant and venue is well worth visiting - Harvest is in such tranquil and enchanting surroundings.

They even have delightful live music on the Baby Grand Piano on Friday and Saturday nights that provides great ambiance.

Sir and Mlady dined as guests of Harvest restaurant and The Sebel Resort & Spa Hawkesbury Valley. Special thank you to Peter Diego for inviting us and also thank you to Chef Pavan for taking time out from his busy schedule to chat with us.

BACAR RESTAURANT & BAR - OLYMPIC PARK, SYDNEY

Bacar Restaurant & Bar
(Inside Pullman Sydney Olympic Park)
Olympic Blvd
Sydney Olympic Park

Bacar is perfectly positioned inside the lobby of The Pullman Sydney Olympic Park, gazing out to the life outside this sophisticated place. This restaurant is stylish, modern, comfortable and airy and also has the quality of food you would hope for in a place this nice.

We started with pacific oysters with crème fresh and finger lime that were elegantly presented on a bed of rock salt. Both Sir & Mlady love oysters and we both enjoyed these immensely. They were a refreshing start to our meal.

Paired with this, Sir had a glass of Tullochs Chardonnay and Mlady had a light 2014 Tempranillo - La Linea.

A lovely basket of bread accompanied our meal. It was house-made sourdough with both poppy seeds and grains, with the ever popular and equally delicious Pepe Saya butter.










Sir started with the pork belly with portobello mushrooms, blacksalt puree, earth salt, edible flowers, sliced radish and watermelon. This was a pretty and colourful dish and Sir being a fan of pork belly thoroughly enjoyed this. Everything combined perfectly and the sliced watermelon and radish also added a delicious crisp taste.

Mlady started with the smoked ricotta, sliced carrots, grated carrots, cavolo  nero, purple carrots, hazelnut dressing and oil. This had wonderful textures and flavours and was very elegantly presented. The crisped cavolo nero rested on top of this great vegetarian meal. This was simply divine and Mlady thoroughly enjoyed it!



Sir then had a McLaren Vale GSM from Yangarra. This was beautifully rich in colour and full flavoured. Mlady, loving her Merlot, had a Gryphon Merlot from Penley Estate. It had a deep colour with strong purple hues and was very enjoyable.

Next Sir had his main of beef and marrow. This came with four delicious sauces - jus, barbecue (with chipotle), mustard and Harisa. These went so well with the beef which was perfectly cooked to a pink medium rare. The mustard sauce (which we at first though was wasabi) was a vibrant green and to obtain this colour we were told that parsley and chives were added. Sir thoroughly enjoyed this!

A tasty serving of nicely crisp beans also arrived topped with scattered almond slivers.

We also had a plate of beautifully crisp polenta chips topped with shaved Parmesan and served with a yummy truffled mayo.

These accompaniments both went very well with our amazing food and we couldn't help it - we kept picking at both.

Mlady's next course was also delicious. It was casarecce pasta, prawns, scampi, tomato, breadcrumbs in a lovely broth. This was such a wonderful taste sensation and was so appetisingly presented. The oh so yummy broth, the prawns, al dente pasta and the crunch of the breadcrumbs - all the flavours together made this an exceptional dish!

A watermelon, feta and mint salad was a crisp and refreshing palate cleanser after the mains 

Mlady's espresso martini was an enticing dessert cocktail with the graceful glass showcasing the  beautiful rich chocolate colours. This was a lovely end to her exquisite meal.

Sir enjoyed his ice wine. He loves dessert wines and this delicious sweet nectar hit the spot.





















Mlady's dessert was one of the best - and yes it was chocolate. This dessert had showmanship. It was chocolate soil, poppy seed espresso, ice cream chocolate tulle with chocolate sauce. You eat from the bottom up and what a great taste sensation it was. This was an amazing yummy delicious chocolate dessert!

Sir's dessert was coconut panna cotta, passionfruit granita, dragon fruit, green mango and Kahlua jelly.

This was a taste sensation reminiscent of the tropics and also a great mix of flavours and textures.

It had great depth and complexity all in one bowl.




Bacar is a class act from start to finish. It's a jewel of Sydney's west.

 Sir an Mlady dined as guests of Bacar and Pullman Sydney Olympic Park.

We would like to say a very special thank you to Chef Ben Nicholls for taking the time to chat with us about his food and food philosophy. Also we would like to thank Michela for taking care of us on the night. A big thanks also to Darrin Parker for this invitation.

Chef Ben Nicholls

 

RAVESI'S - BONDI BEACH, SYDNEY

Ravesi's
118 Campbell Parade
Bondi Beach, Sydney

What strikes you initially about Ravesi's is the magnificent location.

Situated right in front of popular Bondi beach, it has great views of one end to the other and then looking straight out to sea.

Ravesi's is located upstairs and the atmosphere is casual, relaxed, modern and spacious. The kitchen is open and even the chefs have a wonderful ocean view.

The seating is approximately for 60. There is also accommodation here as well. As well as being a restaurant, it is a wine bar and the pub is downstairs.

The menu has a wide variety, including shared dishes and pizzas.

Mlady started the evening with a Coco Pina Colada - oakheart spiced rum with alize coconut liqueur, a hint of cinnamon syrup and fresh pineapple juice, shaken, strained and topped with coconut flakes. This arrived in a cute glass and resembled a delicious coffee drink. Mlady thoroughly enjoyed this. This was a very tasty slant on the traditional Pina Colada.

Sir chose The Passionfruit Mejito - fresh limes muddled with sugar, mint, passionfruit liqueur and Bacardi carta blanca with soda and served over ice. Sir loves Mejito and the passionfruit certainly made this a nice tropical treat. It tasted good and there was plenty of it.





















The Salmon Sashimi had ginger, wakame, seaweed, quinoa and teriyaki dressing. This was such a great fresh tasting dish. The presentation was a work of art - vibrant with great colours. Everything combined so well. The wonderful dressing enhanced it all. Being fans (especially Mlady) of ginger, this dish was a favourite.

Next we had (no surprises here) the crispy spice duck pancakes which is served with pancakes, rice noodles, shallots, cucumber, coriander and hoisin. Well, this was simply delish! The duck was baked in 5 spice and then wonderfully fried to give it that great crispy skin (yum). The hoisin sauce just topped off this magnificent dish. Sir loves duck and at any given opportunity will order it.

Making the duck pancakes is such a fun way to eat them. You put on the pancakes what you want and then drizzle or pour that wonderful hoisin sauce all over, then wrap up all that wonderful pancake creation and savour every bite!

Then we had the Steamed lime and chicken dumplings - chilli 5 spice glaze and shallots. There are a lot of variations of dumplings and these dumplings - with chicken really were very tasty. They were full of chicken and the dressing certainly complimented them. They arrived in a black bowl that enhanced their colour which made them very appetising.


Mlady had a Merlot - Echo Beach from Margaret River. This was a nice red - not heavy and went well with her meal. Sir ordered a Cabernet Sauvignon from Robert Oatley which he enjoyed.




















Next was the Thai Chicken and mixed greens salad - avocado, summer melon, crispy noodles, coconut curry dressing. Impressive presentation! Such vibrant colours! Another work of art. This dish ticked all the boxes. The flavours and textures were amazing. The combination of everything was delicious. Great use of melon and that coconut curry dressing - WOW!

Our final main was the grilled marinated Tasmanian salmon fillet - red peppers, sugar snaps, nectarine, marinated feta, Israeli cous cous and saffron tzatzkiki. Another absolute work of art! 

Such amazing flavours and textures. Again, making great use of seasonal fruit. Being a huge lover of fruit especially stone fruit (and of course a huge fish lover) this dish was incredibly colourful and the fruit combined extremely well with the Tasmanian Salmon which was so crisp and cooked to just how Mlady likes.

For dessert we had the platter of four desserts. We started with the sticky date pudding with brandy caramel sauce, mascarpone and vanilla bean ice cream.

Then it was coconut/lime panna cotta with poached tropical summer fruits and passion fruit daiquiri sorbet. Peach & raspberry crumble - blueberry grand marnier anglaise ice cream. White chocolate brulee - wild berry compote, dark chocolate ice cream. A truly "jaw dropping" experience. It was hard  to know where to start. The garnish for this spectacular creation was fresh fruit - yum. An absolute amazingly delicious dessert. Yet again - a work of art!

It really was hard to choose a favourite as all were so amazing. We would have to say though that the sticky date was one of our favourites. It was so soft and that sauce - OMG!

The food here is truly amazing. Great flavours, textures and a wonderful combination of seasonal fruits. A really great taste sensation!

Sir and Mlady dined as guests of Ravesi's. Big thanks to Chef Darren Elmes for chatting with us and to Sarah and Katie for looking after us so capably. Thanks also to Bec for arranging our visit.

Chef Darren Elmes (far right) and his team

 

THE TERNARY - PYRMONT, SYDNEY

The Ternary
(inside Novotel Sydney on Darling Harbour)
100 Murray St
Pyrmont, Sydney

The Ternary has parking underneath and it's also just across Pyrmont Bridge so access is extremely easy. Using the escalators to reach it - what strikes you is so impressive. It has a casual yet sophisticated atmosphere and the decor is light, modern and with awesome views of Sydney. Such a prime position!

Seeing the sights during daylight is spectacular and as the sun starts to set, the night time views of the city landscape with it's twinkling lights is absolutely magnificent. It really was relaxing, sitting there soaking up the wonderful views whilst enjoying a fabulous meal. You can even sit back, relax and enjoy your favourite beverage in their comfortable lounge area. The bar area too, is also great to have a drink or two.

What also strikes you as you enter The Ternary is just how spacious the area is with their wonderful displays and also the openness of the kitchens - you can see everything. It has a true open kitchen. They have a Wine and Cheese Bar, an Asian Kitchen (with tandoor oven) and a Grill Kitchen (Western food). These three things all combine well  and you can select something from each of them to make up your delicious meal or just stay with one theme - the choice is endless.

Sir & Mlady both started the evening with a refreshing rose. Mlady prefers her rose a tad more sweeter than Sir, as his tastes can pretty much handle any variety of drink.

We had the smoked yoghurt, green mango relish with Naan bread which was served attractively on a bread board. The Naan was steaming hot - and oh so good. Anything with mango - Mlady loves, so the green mango relish was a winner. The combination with the smoked yoghurt went incredibly well with the yummy hot Naan. This was a lovely start.

 Next was the house smoked flaked salmon, betel leaves, salmon pearls, nam jim dressing with fried shallots and half a lime wedge to squeeze on it all. This was such a divine dish. Sir and Mlady are quite partial to betel leaves and you can combine so much with these. This combination was fresh, flavoursome and pretty and we loved the different textures.

The soft shell crab followed with Indian spices, orange and saffron aioli. Well - again we both love our soft shell crab and Sir even commented with "Oh that is so good - this is beautiful". This was a really good dish. Fresh, crisp with a slight kick - not overpowering - just right with everything complimenting one another.

We then devoured the beef, slow cooked for 14 hours in master stock, pulled, mixed with coriander and water chestnut then wrapped in Thai pepper paste and crispy tusian  pasty with tamarid jam. This was a very tasty and artistic dish. The crispy tusian pasty was true to it's name. It was incredibly crispy  and not at all heavy and was an excellent combination with the 14 hour slow cooked beef. It was such a shame to eat it as it was truly a spectacular dish - from it's presentation to eating  - but we did and thoroughly enjoyed it!

Time for more seafood and it was had the prawn curry, coconut flavoured sauce and spices, basmati rice, cardamom and bay leaves.

This was light, fragrant and had a good kick. It was also fresh and vibrant. The basmati rice was so perfect with this dish - as was not a heavy type rice.

The sauce was great tasting and we loved the crispness of the capsicum.

Next was the scotch fillet with spinach and potato slivers. The scotch fillet was cooked just how Sir likes it. It was beautifully medium rare and was a lovely cut of meat - and cooked to perfection. 

Another glass of red came along too and he was a happy chappie! 

We then had the chicken surprise. 85 degrees cooked sous vide with pepper consomme, red wine jus and mushroom. This was incredibly juicy and tender and everything went so well together. Mlady loves a good tasty, tender, juicy chicken dish and this one ticked all the boxes and was also very appetisingly presented.

For dessert we had the dark chocolate tart with raspberry sorbet. There were also freeze dried raspberries. The dessert stood out wonderfully on the lovely  slate. The slate was like a canvas for the vibrant colours. Mlady being a "chocoholic" simply loved this - it was delicious. Raspberries and dark chocolate are a good combination that work well together.

We also had the mango crème brulee with popping candy on top served with mango sorbet. There was some fresh mango as well - yummo! This was a very refreshing dessert and the popping candy was an innovative addition. This was a fun but also a very enjoyable dessert.

Sir also sipped on a tasty dessert wine - a 2012 Frogmore Creek from Tasmania and a winery we've visited previously and enjoyed.

Executive Chef Anthony Flowers

The ternary is a quality place. It is inside a big hotel, but it's a restaurant you should visit and revisit. It has something for everyone and the service and decor were so impressive, as were the city light views.

We would like to thank Eric, Malin, Savanna, Josh and chef  Ken for looking after us. We would also like to thank Chef Robin Rana for taking time out to talk to us. A very special thank you to Executive Chef Anthony Flowers for looking after us and for taking time out from his busy schedule to sit down with us and explain his wonderful vision and each of the dishes.

Sir and Mlady dined as guests of The Ternary, Novotel Sydney on Darling Harbour and Accor. Special thanks to Scott Smith of Accor and Rachel Cameron of The Society Group.

 

ECQ BAR - SYDNEY CBD

ECQ Bar
Pullman Quay Grand Sydney Harbour
61 Macquarie St
Sydney

Want style, sophistication and a bit of class - then drop in to ECQ Bar for a drink, a bite to eat and for some of the most breathtaking views of the Sydney Harbour and bridge going around.

ECQ Bar is a few floors up inside the Pullman Quay Grand Sydney Harbour. You need to go up past their lovely restaurant - Q Dining - to discover this oasis - peering pout across the water from it's great location.

They have recently launched their Tapastry Menu - a selection of dishes created by their Culinary Ambassador, award winning chef Justin North. When you pair these with the dishes created in-house by Executive Chef Daniel Simpson you end up with a suite of delicious choices that can satisfy any palate.

Our first dish for our journey through the menu was the potted smoked rainbow trout with linseed sourdough crostini.

The pot came nicely presented topped with a big dollop of aioli and caviar pearls.

It was bright, vibrant, substantial and most importantly also very tasty.

Then it was on to some lovely fresh oysters.

The serving consisted of six freshly shucked Pacific oysters with a side of echallot mignonette dressing and a nice touch with wedges of both lemon and lime.

Oysters are a great start to a meal and these were not only so fresh but also full of flavour.





















This was followed by torched Glacier 51 tooth fish served with green papaya salad and ginger and lime dressing.

This fish lives 2,000 feet below the sea level in the sub-Antarctic and is caught off Heard Island there - which is actually Australian territory.

This delicacy is high in oil and as a result has a wonderful taste.

Next, a more traditional salt and pepper squid was enhanced with a vibrant and contrasting squid ink mayo.

This dish was delicious.

The squid cooked to perfection - golden on the outside and so tender inside - and the pitch black mayo adding a wow factor to both the plate and the palate. 

KFC - or Korean Fried Chicken - is one of the "it" dishes these days and this variation was amazing. It was crispy fried free-range chicken served on a pour of fermented red chilli emulsion with pickles and fennel salt.

The chicken was crisp outside and the meat was tender and juicy inside. The emulsion and pickles cut through it perfectly.

The confit pork cheek and hock terrine with pear textures was a dish that had elegance and substance all in one.

The piece of terrine was a good size and packed with flavours from the cheek and hock.

The fruity pear puree and slivers counterbalanced the richness of it nicely too.  

Then some liquid gold arrived at the table in the form of a 1983 Pedro Ximenez. This drop was divine. We both have a soft spot for this rich, silky sweet Spanish sherry - we drank plenty of it earlier this year across Spain.

Dessert next and the espresso martini with Zokoko chocolate mousseline was pretty to look at and delicious to eat. The serving glass really showcased it well but the taste was even better.

We love good churros. Again, our recent journey through Spain only added to this. These ones were great. They were cinnamon tossed churros interestingly served with candied jalapeno and a rich chocolate ganache.


ECQ Bar is somewhere to kick back at the start of a night out, only to discover later on that you've spent the entire evening there.

They have a great wine list and once you start their Tapastry menu you'll probably work your way through several choices - they're very good! These are all good sized servings of extremely tasty combinations.

Then there's the views - the million dollar views. This place is so ideally located and they use their lovely views so well.

Sir and Mlady dined as guests of ECQ Bar, the Pullman Quay Grand Sydney Harbour and Accor. Special thanks to Atsuko and Edgardo for looking after us so well. Big thanks also to Janelle Neeve for this invitation.

HARBOUR ROCKS HOTEL - MGALLERY LITERARY EVENT - THE ROCKS, SYDNEY

Harbour Rocks Hotel - MGallery Literary Event
34 Harrington St
The Rocks, Sydney

The Harbour Rocks hotel is a lovely beautifully restored and appointed 59 room hotel nestled in Sydney’s famous Rocks precinct. Literally a stone throw’s away from the iconic Harbour Bridge and a short walk down to the Opera House and Circular Quay, The Harbour Rocks Hotel is a perfect choice for any type of Sydney stay, business or pleasure.


The Harbour Rocks hotel is part of the MGallery Collection where each hotel is inspired by one of three themes: Heritage, Style or Signature (our guess is this hotel falls under heritage).

This evening The Counts had the privilege of attending a most special event, part of the MGallery Literally Collection series, an intimate dinner  with award winning author, Alison Croggon. Alison, who has written everything from opera Libretto to fantasy novels, is the perfect guest at any dinner table and tonight she was seated at ours. To say we were excited, is an understatement.

The Harbour Rocks hotel has a very impressive heritage dining room which, for this evening, was converted into a private dining room for the occasion.

The dining table was custom made from Australian wood with seating for about 15 people, enhancing the intimate effect of the evening. There was an impressively long mirror on the wall just above us which was the perfect enhancement for such a lovely room, tiled at such an angle so that we could see the entire table.

Upon arrival, we started with a glass of Veuve Cliquot NV. It’s a fine French champagne and a perfect precursor to any special evening (The counts love champagne).

We then took our seats and along the beautifully set table was the menu for this evening. A scrumptious 3 course meal with matching wines.

Oh life is good.

Our entree was a an impressive presentation of Seared Scallops wrapped in crispy prosciutto, served with cauliflower puree with raisin and caper vinaigrette. The scallops were perfectly cooked and the luscious prosciutto wrapping added a salty texture. The cauliflower puree was creamy with a hint of cheese. Our entree was accompanied by a delicious Eden Valley Riesling.

Next our main arrived. A juicy Roast Beef fillet with grilled shimeji mushrooms, asparagus, a bone marrow all drizzled with a Shiraz jam. We love beef fillet and this was perfectly medium cooked  and so easy to carve into. We loved the mushrooms flavour and texture too. We didn't really master the bone marrow extraction but we definitely had fun trying. Our main meal was matched with a beautiful 2012 Otago Single Estate Pinot Noir.

As we finished our food and the wine flowed, we had the opportunity to chat with our special guest for the evening, Alison. Alison talked to us about her passion for writing, her first experiences working as a journalist and chatted to us about her new book, which will be published very soon.

Dessert was quite extraordinary as it was a clever twist on a couple of classics. Banana creme brûlée served with peanut brittle Ice cream. To say the dessert was amazing is an understatement. The creamy texture of the perfectly cooked creme Brûlée was enhanced by fresh banana, and the peanut brittle ice cream was a heavenly combination of crunch and softness. This was one dessert that had us scrapping our plates!












Such an intimate experience at the Harbour Rocks Hotel, with a menu and wine list to rival any other fine dining establishment. It's sure to satisfy any appetite or mood. But good food isn't the only thing on offer here, with a great bar and private outdoor area, it's also a great choice for an after work drink. Combine this with the boutique style rooms on offer and you have yourself a pretty impressive city-stay package, We'll definitely be back!



The Counts, who review for Sir and Mlady Dine Out, dined as guests of the Harbour Rocks Hotel. Big thanks to Janelle Neeve of Accor Hotels for the invitation.

 

 

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!!!