This April, Gilmore & Damian D’Silva commemorates Easter the Eurasian way with a line-up of four special a la carte dishes. Inspired by the Easter spread Gilmore used to prepare for the family, Chef Damian D’Silva has chosen to spotlight these dishes as a heartfelt tribute to his Grandad. Diners will be able to enjoy the four dishes between 4 to 12 April 2026 — available for dinner on weekdays and both lunch and dinner on weekends.
For Chef Damian, Easter has always been a beloved family holiday. Gilmore would prepare a spread of Easter favourites, made up of mostly meat-based dishes to celebrate the end of Lent. This Easter, Chef Damian is sharing some of these cherished dishes with guests at Gilmore & Damian D’Silva.
The offerings include:
– Smoked Pork Knuckle Dhalcha ($80++) – Eurasian rendition of the classic Indian lentil-based stew, with smoked pork knuckles as the star
– Pop’s Sambal King Prawn ($56++ for 2 King Prawns) – King prawns coated in a fiery housemade sambal, a favourite of Grandad’s
– Chicken Vindaloo ($32++) – Slow-cooked chicken in a dry curry containing over 30 ingredients
– Green Mango Sambal ($16++) – Tangy, spicy housemade sambal with a hint of sweetness
Guests are invited to experience an Easter celebration shaped by memory, heritage, and heart at Gilmore & Damian D’Silva. Available for a limited time only, the menu offers not just a taste of Eurasian tradition, but a glimpse into the meals and moments that defined Chef Damian’s upbringing.
