Woolloomooloo's beloved gastro pub The Tilbury Hotel has scored a new head chef and a new bar menu, which launches today. The 'At The Bar' menu has been crafted by newly minted head chef Mark Holland and features share plate-style items such as Sydney Rock Oysters and baked scallops, plus crowd favourites like fish and meat boards, and mouth-watering salads.
Designed to be enjoyed casually at The Tilbury's light-drenched downstairs bar, the menu is heavy on seafood and fresh produce, and marks a healthy change from your typical pub grub staples like chips, nachos and chicken schnitty. With dishes including potted spanner crab claw, kingfish ceviche and salt baked beetroot salad, we're totally digging the direction Mark Holland has taken with the pub's bar food.
The Tilbury's 'At The Bar' menu is available Tuesday to Sunday from 12-3pm.