Hilton Hotel
Level 2/488 George St
Sydney NSW 2000
2 February 2019
Cuisine: Contemporary
15.0/20 (GFG 2019)
Head Chef:
Luke Mangan
| Amuse bouche | |
| Course 1: | Three tastes of kingfish sashimi |
| Course 2: | Japanese style crab omelette, bonito, pickled red ginger, dashi broth |
| Course 3: | Roasted barramundi, cashew curry sauce, cauliflower, broccoli, lime |
| Course 4: | Glazed pork cheek, smoked lemon ricotta, pea, pancetta, truffle jus |
| Course 5: | Grilled lamb cutlet, braised shoulder, bean & tomato salsa, skordalia |
| Course 6: | A selection of cheeses |
| Course 7: | Coconut panna cotta, mango, lychee, macadamia praline |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 7.9 | 8.5 | 7.0 | 8.0 | 7.0 | 6.0 |
Group Shot
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Menu
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House Bread
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Amuse bouche
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Three tastes of kingfish sashimi
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Japanese style crab omelette, bonito, pickled red ginger, dashi broth
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Roasted barramundi, cashew curry sauce, cauliflower, broccoli, lime
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Glazed pork cheek, smoked lemon ricotta, pea, pancetta, truffle jus
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Grilled lamb cutlet, braised shoulder, bean & tomato salsa, skordalia
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A selection of cheeses
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Coconut panna cotta, mango, lychee, macadamia praline
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