With such a busy kitchen it would seem unlikely Chill on Tedders’ Executive Chef, Daran Glasgow, has time to regularly update the lunch menu on a weekly basis. Yet this very creative and talented chef specialises in ensuring his lighter lunch option menu keeps as much as possible to its typical format, but where possible he loves to create with any fresh seasonal produce available to him. Keep an eye out for his creative alternatives which may replace some of the below options on some occasions, keeping lunch at Chill on Tedder always an exciting affair.

      In addition to our tempting a la carte menu Chill on Tedder offers             a special lunch time promotion.

      2 course $45 per person

      2 courses + glass of wine $49 per person

½ doz freshly shucked pacific oysters
wakame, wasabi scented flying fish roe, vietnamese vinaigrette

½ doz tempura coated oysters scented with kaffir lime and lemongrass
asian style salad, wasabi aioli

sashimi of atlantic salmon
pickled cucumber, ginger, shaved radish, flying fish roe, asian herb salad
wasabi, soy & mirin dipping sauce
19.00 | 34.00

seared beef carpaccio
beetroot, parmesan shards, capers, basil, horseradish crème fraîche
19.00 | 34.00

thai snapper and king prawn fishcakes
snow pea, coriander, pickled cucumber, green mango, nahm jim jaew
19.00 | 34.00

tempura zucchini flowers
shaved fennel, asparagus, ruby grapefruit, watercress, crumbled feta, EVO
18.00| 33.00

satimbocca jumbo quail
pear, witlof, radiccio, chervil, red onion, shaved pecorino, candied walnuts, vincotto

parmesan coated whiting fillets
english spinach leaves, shaved fennel, baby capers, red onion, herb oil
caper crème fraîche
19.00 | 34.00

pan-seared snapper fillet
warm salad of confit potato, roasted pumpkin, caramelised onion, asparagus
haloumi, green olive and preserved lemon dressing

crispy skinned confit duck leg
horseradish gnocchi, braised red cabbage, dutch carrots, peas, sticky port jus

garlic and rosemary marinated lamb cutlets
balsamic roasted potatoes, green beans, blistered cherry tomatoes, goats cheese
salsa verde

200g greenstone sirloin
creamy potato mash, sauteed wood mushrooms, buttered baby spinach, shiraz jus


chef de cuisine | Daran Glasgow

*please note: The above is an example of our lunch menu which updates regularly due to customer demand and seasonality of produce. Please understand if you favourite is sometimes unavailable.