This week, recently-opened Timmy Green launches its ‘Endless Summer’ dinner menu. Inspired by its sunny Australian heritage, Timmy’s new evening menu features plenty of punchy small plates as well as sashimi grade tuna steaks and native breed, dry-aged beef, all cooked under fierce heat on the Josper BBQ.
The dishes are ideal paired with a crisp glass of excellent Pinot Gris or Riesling (90+ Parker Points) from the well-sourced all natural Australian wine selection, or even a cheeky Raspberry Sour cocktail, and served on the extensive al fresco terrace that brings a little bit of the Sydney summertime to Nova Victoria.
Australasian-inspired starters include BBQ Pacific tiger prawn, watermelon and feta salad, tempura soft shell crab with Szechuan caramel, and Byron bhel puri - a fresh, crunchy, nutty, vegan dream.
Steaks by renowned butcher and fellow Aussie Nathan Mills (The Butchery Limited) are a highlight on the new menu and not to be missed. The native breed beef is reared on small free-range farms in the South of England, butchered whole in the traditional manner in Bermondsey and dry-aged for up to 90 days for optimal flavour.
Those looking for something lighter can enjoy the sashimi grade tuna steak with crushed avocado, salsa verde and garden salad, or the vegan fire-roasted aubergine with crispy rice, miso, tahini and coconut, that would impress even the meatiest of meat eaters out there.
Desserts sure to evoke a feeling of nostalgia and delight on any who indulge are the rhubarb rice pudding with forced rhubarb sorbet, whipped cream and almonds, and the Melbourne Mars Bar cheesecake ball loaded with double cream and fresh strawberries.