lunch menu promotion
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 $40 per person
2 courses + glass of wine $45 per person
freshly shucked tasmanian pacific oysters
wakame, wasabi scented flying fish roe, vietnamese dressing
18.00 | 32.00
tempura coated oysters scented with kaffir lime and lemongrass
asian style salad, wasabi aioli
18.00 | 32.00
sashimi of atlantic salmon
pickled cucumber, shaved radish, flying fish roe, pickled ginger, wasabi soy, mirin dipping sauces
18.00 | 32.00
crispy skinned jumbo quail
truffled parsnip purée, sautéed wood mushrooms, buttered baby spinach, peas, pancetta port wine jus
20.00
zucchini, baby pea and three cheese risotto
minted lemon mascarpone, asparagus and micro herb salad, parmesan shards
17.00 | 30.00
homemade linguine with fresh spanner crab
chili, garlic, baby capers, flat-leaf parsley, lime zest, EVO
18.00 | 32.00
thai beef salad
green paw paw, pickled cucumber, toasted peanut, coriander, vietnamese mint, crispy shallot
and glass noodle salad, chilli, lime and palm sugar dressing
18.00 | 32.00
chill’s posh snapper and king prawn pie
butter pastry, smashed peas, rocket salad
18.00 | 32.00
corn-fed chicken breast pocketed with a herb and garlic butter
oven-roasted potatoes, baby carrots, garden peas, chicken gravy
32.00
pan-roasted fillet of snapper
confit potatoes, oven-roasted butternut pumpkin and baby fennel, lilliput capers, basil
grilled haloumi, preserved lemon and green olive dressing, watercress
34.00
minute steak
creamy oven-roasted garlic mash, sautéed wood mushrooms, baby spinach
caramelised onion jam, pancetta crisp, rich shiraz jus
34.00
executive chef | Daran Glasgow
chef de cuisine | Tyron Meade