the tilbury

fabulous lunch, food and service brilliant.greatstreet front table for 2. fish mains beautifully cooked. lovely all round experience.

you cannot judge this pub just based on its apprearance from the outside because once you step in you feel like you're in a suave restaurant! kitchen is run by head chef james wallis and sous chef alvin valfuna ( i only know this as it was on the menu :p) 

staff were very lovely and courteous. we got to sample a few entree's including the ox tartar, wild boar terrine, yellow fin tuna, beetroot carpaccio and the hiramasa kingfis. my favourites were the kingfish and the ox tartar. 

for main i had the 250g rangers valley wagyu skirt steak with served with hand cut chips, zucchini, lemon and olive oil - cooked med well the steak was perfection! loved the hand cut chips - little crispy on the outside. 

dessert was also a delight with my favourites being the pumpkin panna cotta and and the coriander ice cream (weird but tasty). 

overall, it was agreatfirst visit and i will indeed be back!

🚩🚩 @tilburyhotel 🚩🚩
🍴 chefs choice: 300g jack's creek black angus beef sirloin, marble score 3, triple cooked handcut chips & garden salad 🍴
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what a beautifully renovated iconic hotel in woolloomooloo. and if the interior and outdoor dining don't wow you, your food certainly will. this steak melted in my mouth and with each bite i took and i could taste the attention and care they'd taken in seasoning it. the jus gave agreatdepth of flavour, i tookgreatdelight in dipping my fat crispy potato chips into the little pot. easy to understand how this steak has been award winning the previous two years, so appreciative of the venue for having me ✌️👌🏻

had agreatexperience at the tilbury hotel and would definitely recommend it to all. the venue has recently gone through a makeover, complete with a sleek and contemporary interior. the outdoor seating makes the tilbury agreatspot for a lunch in the sun! 

i tried a sample of starters, with the hiramasa kingfish carpaccio standing out from the rest. for the main i had the pork belly slow cooked in hay, smoked pear, sauerkraut, mashed potato, nasturtium - agreatcombination of flavours with the pork belly cooked very well. finished the meal off with a variety of cheese and desserts. was not a fan of the goat's cheese, but the pumpkin panna cotta and chocolate & cardamom pudding with rose water cream were delightful. 

the staff were very attentive and a pleasure to deal with. overall would definitely recommend and will be back!

brilliant service... some fo the best bar staff i have seen. attended a private function and was blown away . will go again and again.greatparking andgreatmenu

the setting isgreatand the service is not bad, but the food was really disappointing. all 4 of us didn’t live any of our courses. the flavors were very strong and not in a good way. also for what we got, it was quite overpriced. as was the wine list. the restaurant is trying to be upmarket and silver service, but is missing the mark with its menu and the execution. maybe why it was quite empty on a friday night... ps. my wife says that based on the food, my rating of 2 is too high...

the tilbury x zomato meet up started off on an extreme high with the entrée platter consisting of tuna tataki, smoked mackerel, ox tartar, and wild boar terrine. the tuna tataki was so delicious and i really couldn’t get enough. coupled with the wakame, what’s not to love especially when this seaweed brings with it so many health benefits! as much as i didn’t want to, i really enjoyed the ox tartar, it was highly addictive and my fork went back again and again. i stopped at one with the mackerel but the accompanying vegetables weregreat– really fresh and flavourful.

onto the main, i had the trout with broccolini, almond, broccoli puree, red & white quinoa. plated beautifully, i found the broccolini and puree very tasty but the fish itself was slightly overcooked and salty at times. almonds were agreataddition and with the quinoa further brought this dish into the healthy but tasty category.

i was back up way way high again after trying the sides especially the truffle chips, because they were insane! really good so needless to say i was a little devastated when i got back from the bathroom and they were gone! swiftly taken away for the desserts to come, or demolished by everyone else because they were that good. either way, i need them back in my life! we also tried the eggplant, potatoes, and carrots roasted in cumin caramel, and all did their job perfectly.greatsides to have with your main, leaving you extremely satisfied and full.

that’s not to say there’s no room for dessert, because let’s face it there’s always room for dessert. i don’t have much of a sweet tooth but the brain’s in charge and even mine opens up the dessert stomach the majority of the time. we were once again served up a gorgeous platter – this time with 4 different desserts.

on a scale of 1 to 10 i’d say my adventurous level when it comes to food is about 4. meaning i’m not all that into trying strange things. nothing on this platter was completely farfetched, but there were definitely some interesting combinations. at the sound of coriander ice cream i was pretty excited which is a little out of character but a good start nonetheless. this was to go with the carrot & walnut cake which sounded great. we also had the tilbury’s gin & tonic jelly (also sounded interesting), a chocolate brownie with malted barley cream and vanilla pod ice cream, and a pineapple upsidedown cake with pineapple & fennel sorbet.

little did i know i was in for a rollercoaster ride. initially the coriander ice cream was like a kick to the face, i had no idea what hit me and i did not like it one bit. however, strangely enough i kept going back to it, each time still not enjoying it but continuing to do so. and you know what? i got used to it and with the carrot cake it became acceptable. i suppose it just takes some time to adjust and also depends on personal preference (although i do love coriander). if you’re up for something a little different, give it a go – you might love it! and also because the carrot cake is scrumptious. the chocolate brownie is a much safer option and the cream and ice cream complemented it well. now to the other highly anticipated treat – the gin & tonic jelly. it’s very pretty with the flowers and fruit, but the jelly was far too strong for me and i suppose the citrus fruits didn’t really help either. for those who love strong, punchy, refreshing desserts, you’ll surely love this. and finally the pineapple cake which is another safe option, and you won’t be disappointed as the sorbet isgreattogether and quite refreshing also.

such a fun night with the food journey and i thoroughly enjoyed trying new and different things. there were some real keepers and also some i’d require a little more courage for, but overall a lot of yummy food with quite the variety so you’re bound to find something you love!

located amongst the backdrop of bay is a wonderfully presented bar and eatery second to none.

the service was very polite and organized around our group with our requests attended promptly.

the food was well presented with portion sizes perfectly balanced. a nice selection drinks to accompany the meal to complete the occasion rounded out agreatnight

i was invited to a zomato meeting up at the tilbury. i'd never been before but it wasn't hard to tell it had gone through an amazing renovation. the dining area was sleek, modern and comfortable.
our waitress was friendly, knowledgable and super helpful. we were offered a sharing entree platter that included a boar terraine which was lovely, a mackerel, a ox tartare (which only a couple of us were game enough to try) and a tuna tataki... i got to say they were all really good. i loved the ox too - not gamey as expected - just a fresh mild taste.
for main i had the snapper that was served with saag aloo, lentil dahl and a lassi dressing. i loved the flavour, sort of hoping for a stronger flavour but the fish it self was sadly over cooked. still agreattasty meal that was flavoursome. rest of the table enjoyed their meals but definitely the meats were the stand outs.
but all competition for the best flavour explosion was blown out of the water when the carrot cake with coriander ice cream showed up on a shared dessert tasting platter. wow! amazing! when you'd get the cake with the ice cream on one spoonful amazing flavour! i also loved the brownie - rich and decadent..
all in allgreatfood, company and location. worth a visit!!

it's been a while between visits to the tilbury and boy, has she had a makeover. the downstairs dining room is a contemporary, welcoming space, overlooking the outdoor courtyard, and offering comfortable seating and a lovely ambience.

our dining party of seven was treated to a tasting plate of entrees, our choice of main course, and a dessert platter.

our waitress for the evening was professional, polite and attentive; and demonstrated good product knowledge, explaining each of the items and answering questions as each of the shared platters was served. we were also never without beverages or water for the table.

the meal commenced with a chunk of delightfully flavoursome, chewy sourdough from iggy's, served with olive oil and balsamic.

on the shared entree platter we had the following;
wild boar terrine, confit rhubarb, basil, sourdough
blue mackerel fillet, smoked mackerel, horseradish pate, pickled beetroot
ox tartare in coal oil, kohlrabi, egg yolk jam, charcoal cracker
tuna tataki, ponzu dressing, sesame, wakame

the boar was slightly gamey but had a delicious flavour to it. the tuna tataki was a crowd favourite, with its delicious sesame crust and kick of ponzu paired beautifully with the seaweed. the ox was okay but not to everyone's taste. the mackerel was done well, and the tiny globes of pickled beetroot added big pops of flavour.

all the main courses sounded amazing making it difficult to choose. between the seven of us, there were six different meals selected, increasing the risk of food envy but giving the restaurant the opportunity to showcase a range of dishes.

the general consensus was that the meat dishes definitely trumped the fish dishes as a few of them were overcooked. we had the cowra lamb cutlets, white bean stew, heirloom tomatoes, capsicum and the venison ragout, papardelle, cepe mushroom, parmesan, parsley. the lamb was beautifully cooked, pink and tender. the accompanying white bean stew was rich and flavoursome and would have been completely satisfying as a stand-alone meal, it was that good. the venison ragout was not too gamey at all and had a rich meatiness that paired well with the fresh pasta and mushrooms.

the sides we received were;

crispy eggplant, yuzu, & coriander dressing
butter kipflers, rosemary salt
carrots roasted in cumin caramel
hand cut chips, truffle, parmesan

these were tasty and went down well especially the carrots which had a delicious sweetness. the kipflers were just regular potatoes so wish they advised of substitution.

the evening ended on a sweet note with dessert including;
carrot & walnut cake, coriander ice cream, carrot & vanilla purée
chocolate brownie, malted barley cream, vanilla pod ice cream
pineapple upsidedown cake, pineapple & fennel sorbet
tilbury's gin & tonic jelly, citrus fruits & mint

of all the courses, dessert was possibly the most polarising, as would be expected when you are presented with something as intriguing as coriander ice cream. people either love or hate this strong flavoured herb, and here it is transformed into a zingy and refreshing sorbet, a unique and unexpected accompaniment to the carrot cake. the brownie was dense and decadent and is one for the chocolate lovers. the accompanying vanilla ice cream was reminiscent of street's blue ribbon ice cream, which isn't a bad thing. like the coriander sorbet, the gin and tonic jelly garnered mixed reactions, but the delicately flavoured jelly and tangy citrus fruit were a nice pairing. the pineapple cake was nice and crumbly although the flavour of the pineapple only came through on top of the cake. the accompanying sorbet was nice.

the tilbury offers a wonderful choice of meals, with inventive and sometimes unusual pairing of flavours. their focus on local, seasonal produce is apparent in every dish.

overall, it was an evening ofgreatfood and service amongst good company.

thank you to zomato for organising this zomato meetup and keiren for hosting the event.gabbys79 anna bread pitt baz juan pablo sanchez keiren

this is no ordinary pub... this is premium dining in a beautiful location where you will havegreatatmosphere with beautiful dishes. customer service is fantastic here and very experienced with the menu. if you happen to have ashley look after you then your in for a real treat because she is amazing. i highly recommend the ox tartare and the pork belly !!

cold, stale and crapi hate having to leave bad reviews and actually this is my first because normally i only leave raving reviews about my favourite restaurants and dining experiences. boy i had to write one for here though because it was just that bad. a girlfriend and i came in on saturday night, considering sitting at their restaurant but when nothing looked particularly appealing we just decided on burgers from the bar. wish we hadn't bothered.. seriously how hard is it to f up a burger?!both the haloumi burger and wagyu burger came out with cold, stale and i don't mean a little bit but the kind of stale when the bun actually breaks and crumbles!! they both were tiny, served on their own with a single piece of lettuce and tomato, no garnish, chips or salad and had no appeal to look at. we ordered a side of fennel and apple slaw, soundsgreatright mm you imagine it to be lots of apple, maybe some walnuts and raisins - even just a couple. nope basically cabbage with no dressing turning brown!gross and a miserable fail, we will never return. for such an amazing location the tilbury is a real let down, they also have basically no heating outdoors for those colder winter nights... oh and i forgot to mention it took over 30 minutes to get to the table and there was no one else waiting on food..

had valentines dinner with my partner last night and it was the first time trying out this restaurant. the food was amazing!!
i didn't hold a high hope from the restaurant as it looks like an ordinary local pub , however, the food proves me wrong. the valentines dinner set menu blew me away, it was surely fine dinning quality.
the first course was stuffed tomato, it looks like a picture of sunset, all the flavour was well balanced with the crunchy crumble olive and feta, it was a good start to the menu. then it comes an even prettier dish which is the compressed watermelon with sashimi, it was refreshing with the watermelon and pea purée. if i have to pick on anything. i would have to say the duck leg ravioli was a touch too salty and the mignon was not top quality meat. the chocolate fondant was all you need to a perfect finish. considering the price it was surelygreatvalue for what you get, only if the service was more friendly it will be a gem hidden in this classy neighbourhood.

tuesday night. "amazing beef burger" comment by preferentially vegetarian daughter!greatservice, good quality local aussie pub.

the tilbury hotel is located along nicholson street in woolloomooloo. it’s agreatplace to grab drinks with a nice modern pub feel (they renovated a few years back) and now with new headchef elton inglis (formerly with jamie oliver and ramsey), they deign to establish the tilbury as a new dining destination with premium dining and ingredients :  its doing agreatnew menu and doing a fancy moet ice champagne bar on fridays (5-7pm). $10 moets. we drop in and attend a cooking masterclass with the chef courtesy of stella concepts. chef elton inglis lifted london’s assiette anglaise’s review score to the 12th top spot on tripadvisor’s restaurant review rankings. here’s a link to the review of assiette in the independent (uk) scallops being dished out. gotta say, these behind the scenes look into a restaurants kitchen are always great. and here’s what you need to make a killer scallop dish. there’s not a lot of ingreidients there really. all the goodies cooking away. noob presentation of o