The Wilmot Welcomes… a new menu

By Executive Chef, Ryan Hong

By Benjamen Judd 

“I like to abide by the seasons and let the natural flavour in food speak for itself”. Cat Cora  

Food is a living experience, with certain produce or flavours moving in and out of season. As such, a menu should reflect a natural ebb and flow of flavour.  

The Wilmot is delighted to announce a new winter menu encompassing both lunch and dinner and introducing a brand new tasting experience: caviar.  

The caviar experience 

Making a return to fine dining, caviar has been long held as the epitome of luxury. Savouring its strong flavour (salty, sweet, earthy, an acquired taste, to be sure) is the sign of the true gourmand, as was the knowledge of how to correctly sample it. (A small scoop, taken from the back of the hand.)  

Now available as part of the bar menu, The Wilmot serves two kinds of caviar, suitable for both connoisseur and the novice: Yasa Caviar, the world's most luxurious, ethically produced caviar, from the UAE and Sterling from California. 

























While The Wilmot’s Asian and European fusion focus remains, the new lunch menu has been updated to accommodate the richer flavours more suited to cooler months. 

We have still kept the three-tiered price offer that includes one, two or three courses and a glass of wine. 

Starting with the entrée, treat the palate to braised pork jowl served with apple purée or traditional pipis with XO sauce and crispy rice. 

For mains, an 18hr braised short rib served on potato mash with charred spring onion will keep the fires burning. Or for lighter fare, the Cone Bay barramundi fillet, blue swimmer crab risotto and herb salad. 

Our desserts are as decadent as ever, including chocolate and brioche pudding with chocolate sauce and coffee crumb or a modern take on an old favourite – rhubarb and apple crumble with apple sorbet.


Our dinner menu reflects the mature flavouring of evening dining with entrées of Mandagery Creek venison loin paired with Jerusalem artichoke and pickled kohlrabi or the sweeter fig and beetroot salad with Vincotto purée, labne and crispy nuts. 

For your main course, indulge in a succulent duck breast offset by a celeriac purée, pickled apple with bok choy and delicious fennel or one of our made to taste grills, including pinnacle grass-fed dry aged rib. 

For the adventurous, however, the ultimate sharing dish: a whole kilogram of Cape Grim tomahawk with salad, honey roasted carrots and hand-cut chips.

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