When it opened two years ago, the cafe created European-inspired breakfast, brunch and lunches.
Now, Tiisch Cafe Bistro’s new head chef Brian Miller, formerly of The Trustee and Must Wine Bar, has created a brand new, imaginative menu for Tiisch’s dinner service!
Combining Mediterranean flair with fresh, playful new recipes, the new menu is designed to be honest and uncomplicated but fun to eat.
Guests can expect dishes like Confit Ocean Trout served with pancetta and lentils; and Honey Glazed Black Pig with white bean cassoulet and apple & grain mustard jus.
The drinks menu plays just as big a role as the dinner menu. Carefully crafted by Restaurant Manager Brett Arendse, formerly of Choo Choo’s and Print Hall and one of the Diageo Top 100 World Class Bartenders, the list complements the flavours found in the dinner dishes.
The wine and beer lists have been carefully selected to balance out meals, and the specialty cocktail selection is sure to dazzle diners.
The dinner service launches on Wednesday, April 18th, and will be available every Wednesday-Saturday from 5pm-late.