Woolloomooloo’s The Tilbury Hotel has appointed a new head chef, Mark Holland.
Holland, who made the top four on UK MasterChef: The Professionals 2015, has previously worked at Michelin Star restaurant The Box Tree, as well as London gastro-pub The Bull & Last and Sydney restaurant Nomad.
Under Holland’s leadership, the Tilbury will offer a simple and relaxed approach to Australian produce, with a seasonal menu designed around shared plates, including home-made charcuterie and fish boards, barbecued whole fish, slow roasted spiced lamb shoulders and a selection of homemade ice-creams. Focusing on simple, bold flavours with minimal ingredients on the plate, Holland will slowly introduce daily specials and a grill menu.
The summer menu features entrees such as baked queen scallops, garlic butter, brioche and herb crumb; and smoked mackerel pate, pickled cucumber, fennel salad, and soda bread, while mains include tiger prawn en pappillote; orecchiette, roasted otello tomato, rocket, burata and basil; and chargrilled lamb rump, roasted heritage carrots, choy sum and lamb jus.
The revamped grill menu offers a range of gyros, nachos, skewers, mains and sides, with each section catering to both meat-eaters and vegetarians.
"I think the Tilbury is an incredible venue and I'm so happy to be part of the team. My food will be simple, bold and tasty. I want to use the finest produce Australia has to offer and I'm very happy to be able to showcase these ingredients at the Tilbury," said Holland.
