Grain of the silos

Dinner Menu

to start

oyster, pepperberry mignonette (nda, nga)

6ea
abalone fritter, crumbed baby abalone, caper aioli

22
sourdough, butter (v)

10
spanish anchovies, olive oil, toasted ciabatta (nda)

16
chicken liver pate, plum jam, caramelised shallot, tarragon, grilled ciabatta

20
grilled octopus skewer, nduja, oregano, lemon (nga)

18

small plates

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

22
baked east coast scallop, crispy pancetta, toasted almond butter 3pcs (nga)

24
lightly cured fish crudo, fermented cucumber, dill yoghurt, salted kohlrabi, olive oil (nda, nga)

26
grilled quail, pancetta, sage, radicchio, pickled plum, pine nut cream

26
burrata, heirloom tomato, basil pistou, cherry vincotto, grilled flatbread (v)

26

large plates

pasta of the day - chefs selection on the day

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

38
market fish, smoky eggplant cream, confit heirloom tomatoes, pickled shallot, capers, basil (nga)

49
grilled lamb rump 280g, zucchini, roast capsicum, green olive, tahini dressing (nda, nga)

53
grilled pork chop, apple rosemary glaze, celeriac remoulade, jus (nga)

50

sides

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

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

16
delicata pumpkin, goats curd, crispy kale, hazelnut brown butter vinaigrette (nga, v)

16

desserts

raspberry white chocolate parfait, yoghurt cream, basil mint sorbet

18
cheese

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

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

curd semifreddo, poached rhubarb, macerated strawberry, crispy almond (nga)

18
dessert cocktail

hazelnut espresso martini
vodka, kahlua, frangelico, espresso

25
dark chocolate plum mousse cake (nga)

19
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.

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