lunch @ chill on Tedder

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 nelson bay Sydney rock oysters
wakame, wasabi scented flying fish roe, vietnamese dressing

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

sashimi of atlantic salmon pickled cucumber, shaved radish, flying fish roe, pickled ginger, asian herb salad wasabi, soy & mirin dipping sauce
20.00 | 34.00

saltimbocca jumbo quail
celeriac purée, buttered baby spinach, white port and raisin jus

homemade linguine with fresh spanner crab
chili, garlic, baby capers, flat-leaf parsley, lime zest, EVO
20.00 | 34.00

pan seared king prawns
mango, lime and chilli salsa, snow pea tendrils
20.00 | 34.00

beef carpaccio
oven-roasted baby beetroot, horseradish crème fraîche, shaved parmesan dressed wild rocket
20.00 | 34.00

parmesan coated whiting fillets
english spinach leaves, shaved fennel, baby capers and red onion, herb oil caper crème fraîche
19.00 | 33.00

chill’s scallop caesar baby cos leaves, crisp pancetta, toasted croutons, shaved parmesan, white anchovies caesar dressing
20.00 | 34.00

confit pork belly
pomme purée, braised red cabbage, minted broad bean jus

pan-roasted fillet of snapper warm salad of confit potato, oven-roasted butternut pumpkin, red onion, asparagus, fennel pollen and grilled haloumi, green olive and preserved lemon dressing

tasmanian loin of lamb brushed with seeded mustard
minted pea purée, potato fondant, oven-roasted parsnips, buttered baby spinach pan juices

executive chef | Daran Glasgow
chef de cuisine | Tyron Meade