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

oven-baked new season figs filled with gorgonzola and wrapped with prosciutto
dressed rocket, basil, vincotto, lemon
20.00 | 34.00

tempura coated zucchini flowers pocketed with soft polenta
shaved fennel, asparagus and watercress salad, smoked tomato and red pepper relish
19.00 | 33.00

char-grilled ocean king prawns
broad bean, pea and pancetta fricassee, chorizo, minted pea puree, rocket, chorizo oil
20.00 | 34.00

confit pork belly
celeriac and apple purée, shaved apple, celeriac and flat-leaf parsley salad, apple balsamic

pan-roasted fillet of snapper
crushed potato with kalamata olive, caramelized onion and semi-dried tomato, wilted rocket, oven-roasted cherry tomato oil

200g greenstone sirloin
oven-roasted garlic mash, buttered baby spinach, marinated field mushroom, onion jam, rich shiraz jus

executive chef | Daran Glasgow

chef de cuisine | Tyron Meade