reap the wonderful flavours with the autumn menus
Autumn marks the transition of summer into winter with nightfall becoming noticeably
earlier and it’s the season which is related to the harvest with wonderful connotations of
fruits, vegetables and grains that ripen beautifully. Its with this in mind that the new
Autumn menus at Chill on Tedder have been so carefully crafted to highlight the superb
selection of fresh seasonal produce currently on offer and complimented by the colours
and flavours that only Autumn brings to the plate.
For a delicious start to your evening the entrees on the Autumn menu are a gorgeous
spread of seasonal produce with wonderfully unique variations. The homemade goats
cheese and basil tortellini with seared ocean king prawns, asparagus, toasted pine
nuts, port soaked raisins burnt sage butter, crisp prosciutto (also available as a main),
melts in your mouth with both exquisite flavour and texture. With seasonal produce in
mind the cauliflower, creamed leek and gruyere tart with green apple, lilliput caper,
candied walnut and baby frisse salad seeded mustard dressing encapsulates the
season to a tee. For those who are a little adventurous the farmed rabbit, quail and
tarragon terrine wrapped in parma ham with pickled carrot, beetroot and pistachio nut
salad, fig and ginger chutney is delicious and hearty which is worlds away from the
delicate and light japanese style ginger, star anise and dashi broth fresh spanner crab
dumplings, baby corn, pak choi, shiitake mushrooms chilli, sesame seed oil.
The wonderful flavours are only enhanced with an array of wonderful meats and
seafood cooked beautifully with a fantastic selection of seasonal produce. The pepper
and juniper berry rubbed loin of venison parmesan gnocchi, caramelized pearl onions,
oven-roasted baby vegetables thyme, shiraz pan juices is wonderfully rich and filling
whereas the butter poached moreton bay bug creamed leek and green pea fricassee,
confit potatoes, king prawn and braised salmon ravioli vanilla shellfish foam is tantalizing
One of the most popular items on the menu is the crispy skinned fillet of atlantic
salmon thai spiced fish cakes, green papaya, vietnamese mint, coriander, basil
and toasted peanut salad nam jim and the house-made potato and oven-roasted
garlic gnocchi sautéed forest mushrooms, garden peas, parsnip and truffle custard,
parsnip crisps gives the seasonal vegetable pride of place next to the delicious pasta.
A harvest is not complete without dessert, and the chocolate nemesis raspberry
mousse, cherry sorbet, sweet pistachio dukkah or the upside-down caramelised peach
and almond pudding peach syrup, rosewater ice cream are just a few of the myriad of
sweet treats available on the new Autumn menu.
For a little extra incentive there are also Monday and Tuesday evening dinner specials
where you can enjoy a 2 course menu of entrée and main for $49 or the total 3 course
experience for only $60. The Autumn Menus are available now at Chill on Tedder with
bookings essential on 07 5528 0388.