I was invited to try @tillermanrestaurant's spring banquet, and at $65 a head it's seriously good value.
I couldn't resist a couple of add-ons. The house-baked milk buns with whipped truffle butter were heaven. The TAS katafi-wrapped scallops came dressed with caviar and Maui onion relish.
Onto the banquet. The kingfish sashimi was so fresh, cut to a generous size with proper mouthfeel, finished with yuzu soy. The crispy baby barramundi was tangy, and the mango and nashi pear salsa brought just enough acid to cut through all that fried goodness.
Then the mains, and my dilemma. The swordfish au poivre was excellent. Beautifully cooked, with a black pepper sauce so sharp it was phenomenal. Soft, buttery shimeji mushrooms balanced it out. That tang took me straight to Sri Lankan ambul thiyal, with the same subtle tamarind-like sourness.
The lamb rump cap was beautiful on its own. Tender, with a little strip of fat I appreciated. Cauliflower purée came two ways, plain and with squid ink, and it elevated the dish. I went back and forth on which main won and settled here: the sauce carried the swordfish, and the lamb mastered the purée. The spring green salad kept things light between bites.
To finish, a chocolate fondant with a sesame tuile and vanilla gelato. Cut in and the molten centre spills out, exactly as it should.
Service was professional, warm and friendly, and the team were happy to talk us through the menu. The soundtrack made the night. Aretha Franklin, James Ray and Jean Knight played throughout. Black excellence on the speakers and the Queen of Soul keeping time. Cherry on top.
I'd go back for that swordfish sauce and that soundtrack. Excellent value for food this considered. Tillerman is seafood goodness.
