Sunday, March 23, 2008

Happy Easter!

We've been doing a few weddings lately, these are our new antipasto plates: Fried zucchini flower filled with goats cheese, smoked duck breast with hazelnut dressing, chargrilled baby occy, house cured Tasmanian saltwater charr, San Daniele prosciutto, and a baked black fig filled with gorgonzola wrapped in pancetta, drizzled with truffle honey!!
Above and below. These are a bit old, photo's of Tetsuya's staff christmas party 07.

One of Giovanni's signatures. Saffron malloreddus with vongole and bottarga.
Potato gnocchi, with crispy pancetta, gorgonzola mascarpone and marjoram.
John dory,wrapped in prosciutto with pencil leeks and stuffed baby peppers.
Above and below! black and white Tagliollini,with south australian sea urchin, and qld spanner crab meat.

A special course made for Tetsuya recently.
Looks a bit like Pork fillet sushi?
Our dish for the NSW wine week. Veal backstrap, studded with garlic and rosemary, wrapped in coppa and roasted. Accompanied by a root vegetables and fregola ragu

Monday, March 17, 2008

Last week at pilu

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

Sunday, March 16, 2008

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