From Cape Grim beef to Bruny Island cheese to the creamiest Dutch potatoes – this marvellous island of ours has been scoured for perennial favourites and seasonal treasures to take the lead on a carefully curated menu.
We’ve met each farmer, each maker, each talented Tasmanian who brings something extraordinary to an ever changing list of dishes.
It’s a bit off the beaten track but Grain of the Silos sits proudly in a patch of Tassie brimming with good food and people who care.
Pork from Fiona and Oliver at Langdale Farm isn’t far, neither is cheddar from Jon and Lyndall at Pyengana. Marcus grows the truffles, Olivia whips up batches of butter and Will picks the hops.
Our family of closely connected makers works hard to plant, raise, prepare and preserve their wares which we intend to let do the talking – but of course, we love a chat too. Ask us about the best stalls at Saturday’s Harvest Market, our favourite track through the Cataract Gorge or about the journey of the Silos from wheat store to contemporary accommodation – it’s quite the story of transformation.
A meander around Tasmania’s wine regions accompanies the menu that defines this apple-shaped isle of ours.
Our wine list is beaming with tried and tested local tipples like cool-climate Pinot Noir and spritzy Riesling. But it’d be rude not to start with a glass of Tamar Valley fizz, though – don’t you think?
Offering the real tastes of Tasmania, we welcome you to Grain.
Grain of the Silos
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