Image: Tom Tilbury
After taking on Coriole in McLaren Vale, Tom Tilbury is tackling the Adelaide CBD with his new appointment as executive chef at the iconic Waymouth Street restaurant, Press.
In a move that surprised even Tilbury, the talented chef gathers himself and prepares to share his passion for produce and sustainability with the restaurant that has a sterling reputation across Adelaide diners.
With a brand new menu, new look and new culinary appointment, Press is raising the bar for food experiences and looks forward to delighting diners with a slightly new direction.
Well renowned for its nose-to-tail approach to food, Tilbury is looking forward to honouring the roots of the 11 year old restaurant and incorporating his vegetable focused approach into the menu.
Taking over from long-serving chef-owner Andy Davies, Tilbury will focus on local and sustainable produce sourced from his long standing list of suppliers including Ngeringa in Mount Barker, Choice Mushrooms, Nomad Farms and The Dairyman Barossa.
“Press, in the past have had a great reputation for their nose to tail approach, but it will be great to shine a light on produce and have protein to be the back up singer.
“It’s important to get the best produce for Press and we do that be having great relationships with local growers.
“So many things in food are great for a small amount of time so the menu will constantly rotate.
“There is such a nice food community in SA and it’s great to have those relationships with everyone.
Tilbury mentions the menu will rotate the way produce rotates in availability.
The innovative new menu is still under wraps but it will pay homage to some of the classic Press dishes while shining a light on produce.
With plenty more in the pipeline for Tilbury, his future looks bright and Adelaide should keep their eye on this gem.
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