Grain of the silos

Dinner Menu

to start

oyster, pepperberry mignonette (nda, nga)

6ea
spanish anchovies, olive oil, toasted ciabatta (nda)

16
sourdough, butter (v)

10
abalone fritter, crumbed baby abalone, caper aioli

24

small plates

truffle celeriac terrine, goats curd, oyster mushrooms, turnip parsley salad (nga, v)

24
baked east coast scallop, truffle butter, crispy potato, chives 3pcs (nga)

27
milk braised pork scotch, fennel, white bean, kale, mint (nga)

28
pepper berry cured venison, kohlrabi remoulade, buckwheat, sorrel (nda, nga)

26

large plates

pasta of the day - chefs selection on the day

mp
potato gnocchi, pumpkin, brown butter, sage, parmesan (v)

38
market fish, carrot puree, confit leek, vermouth beurre blanc (nga)

49
lamb rump 280g, burnt broccoli, french onion jus, almond crème (nga, nda)

53
pork chop, miso glaze, winter greens, turnip, pickled quince (nga)

50

sides

roasted new season potatoes, rosemary, garlic, cream fraiche, salsa verde (nga, v)

16
salad leaves, meadow cheese, fennel, apple, orange vinaigrette (nga, v)

16
grilled brassicas, buttermilk, mustard, roasted hazelnut (nga, v)

16

desserts

warm caramel apple spelt cake, toasted almonds, fennel ice cream

22
cheese

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

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

vanilla bean flan, spiced pear, cardamon anglaise

21
dessert cocktail

hazelnut espresso martini
vodka, kahlua, frangelico, espresso

25
bitter chocolate sponge, coconut blueberry mousse, coconut ice cream, pecan crisp (nga)

22
dessert cocktail

lemon meringue pie
limoncello, butterscotch schnapps, lemon juice, cream

22

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

Book a Table

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

Book a Table

Subscribe to our mailing list