[vc_row][vc_column width=”1/1″][vc_column_text]Over the past 12 years, The Tilbury Hotel has established itself as one of Sydney’s fine dining and drinking destinations.

Chef James Wallis creates contemporary menus with a fresh approach on modern classics, driven largely by the extensive fresh premium produce available seasonally.

He describes the menu as having fresh fun flavours while still allowing his produce to shine.He achieves this by using only premium produce from great local providores, such as Simon Johnston & Victor Churchill’s Butchery, plus many others.

The Tilbury is a little taste of good taste.

DATE: Wednesday 4 May 2016

TIME: 12.00pm  Note: The restaurant has requested that we be seated by 12.15pm please!

VENUE: The Tilbury Hotel, Nicholson Street, Woolloomooloo, NSW 2011 (at the Wharf end of Nicholson Street)

COST: Fixed price menu – two courses (main and dessert) $55 including service

POSSIBLE EXTRA COSTS (ON THE DAY): Wine/Beer/ Mineral Water/ Cocktails – these can be ordered at the bar and paid for individually. Any side dishes you may require will be an extra cost

PAYMENT: Payment in advance by Bank Transfer to Naseem Walton before the event please. Details of account to be debited will be given when you RSVP.

RSVP TO: Naseem Walton – [email protected]– please indicate any special dietary requirements when responding and we will do our very best to accommodate you

RSVP BY: Monday 25 April 2016

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