The Tilbury

Drink, Eat, Sydney / 24 June 2014

A recent extensive facelift didn’t erase the faded maritime charm exuded by the Tilbury in Woolloomooloo. It’s a chameleon of a pub; there’s a little something for everyone. Friday and Saturday nights it’s the place to meet Mr Right – or Mr Right now – for discerning ladies. If it’s a nice day take the air on the courtyard or the deck and enjoy the contemporary new menu al fresco-style. But if it’s cold, then indulge in the warmth and comfort inside, with wood panelling, leather banquettes and a fireplace to warm up those toes in winter.
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The upstairs level is a 1960s-themed, softly-lit bar with all the drinks and nibbles you could want. The upper level also boasts its own BBQ – think Wagyu beef, barramundi, steak and vegetarian burgers. Not to mention cheese platters and antipasto to soak up all the cocktails you’ve been sipping – the Bloody Mary in particular is lethal.
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Every Wednesday in June, enjoy a Fork and Cork, which isn’t as dirty as it sounds. It’s actually a seasonal marriage of Winter’s finest produce and wines, put together by Head Chef Elton Inglis and Sommelier Craig Prior of Bottega Del Vino and served downstairs in the dining room, which also has an outdoor area for those that enjoy al fresco dining.
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The world is your oyster with the Fork and Cork – it’s a match pre-made in heaven and all you have to do is choose the one (or more!) that you want. But remember, the Fork and Cork menu changes weekly, so blink and you’ll miss these amazing combinations:

Our Top Pick: Beef Short Rib, Baby Onion, Black Radish & Freshly Grated Horseradish
Our Top Pick: Beef Short Rib, Baby Onion, Black Radish & Freshly Grated Horseradish

Our Runner-Up Pick: Caramelised Witlof, Candied Walnuts & Gorgonzola Dolce
Our Runner-Up Pick: Caramelised Witlof, Candied Walnuts & Gorgonzola Dolce

Ham Hock & Foie Gras Terrine with Pickles Carrot Ribbons
Ham Hock & Foie Gras Terrine with Pickled Carrot Ribbons

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Seared Duck Breast, Baby Beetroot, Dutch Carrot & Blood Orange Reduction

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Huon Salmon Fillet, Globe Artichoke & Barigoule

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 Add a little something on the side: Broccolini, ALmonds & Lemon Oil for the health-conscious diners, or Chips & Aioli for those who want to really tuck in.
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And don’t forget about dessert! Pistachio Crème Brulee with Chocolate Tuille for the sweet tooth, Poached Pear, Granola, Date Puree & Mulled Wine Ice Cream for those who like their dessert chilled, or Belgian Chocolate Fondant, Honeycomb, Raspberries & Cinnamon Ice Cream for those really wanting to satisfy that chocolate craving.
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