Grain of the silos

Dinner Menu

to start

oyster, pepperberry mignonette (nda, nga)

6ea
abalone fritter, crumbed baby abalone, caper aioli

22
potato terrine, beef tartare, cured egg yolk (nga)

19
spanish anchovies, olive oil, toasted ciabatta (nda)

16
grilled craypot octopus skewer, nduja, oregano, lemon (nga)

18

small plates

baked east coast scallop, cauliflower, apple, hazelnut butter 3pcs (nga)

24
lightly cured fish crudo, fresh citrus, dill, lemon, honey puree, olive oil dressing (nda, nga)

26
bbq quail, pancetta, peas, bitter leaves, macadamia cream, elderflower and mustard vinaigrette (nda, nga)

26
burrata, cow's milk cheese, pickled rhubarb, broad beans, gremolata, sourdough crisp (v)

24
oyster mushroom tartelette, goats curd, red onion jam, hazelnut, green goddess sauce (v)

22

large plates

potato gnocchi, heirloom tomatoes, stracciatella, basil, garlic, pangrattato (v)

38
grilled lamb rump 280g, zucchini, roast capsicum, green olive, tahini dressing (nda, nga)

53
market fish, spring vegetables, pickled garlic scapes, smoked buttermilk, green oil (nga)

49
grilled pork chop 400g, broccolini, roast onion, sage, pine nut, currants, cider jus (nga)

52
pasta of the day - chefs selection on the day

mp

sides

warm new season potatoes, pickled onion, greens, salsa verde, pancetta (nda, nga)

16
salad leaves, pickled fennel, candied walnuts, orange dressing (nda, nga, v)

16
grilled cos, seasonal legumes, kohlrabi, soft herbs, goats curd, buckwheat (nga, v)

16

desserts

strawberry yoghurt parfait, vanilla crumble, elderflower sorbet (nga)

18
dark chocolate raspberry slice, raspberry sorbet (nga)

18
curd semifreddo, poached rhubarb, mascarpone cream, almond

18
cheese

one cheese - 16 - two cheese - 22 - three cheese - 28

served with fruit bread, rye bread, pear, quince paste

can't decide? let us feed you...

ask us about today's menu*

a surcharge of 10% applies on Sundays, a surcharge of 15% applies on public holidays. equal amount split bill allowance only.

due to the seasonal nature of our produce, menu items and pricing are subject to change without notice

please make all dietary requirements & allergies known to wait staff prior to ordering

all menu items prepared in an environment where gluten, dairy, nuts, eggs and other allergens are present & cross contamination may occur. while all care is taken with requests please declare any allergen to your waitstaff

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For bookings or further information please visit the bookings page, contact us on (03) 6700 0600 or complete our contact form.

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