Grain of the silos

Dinner Menu

to start

oyster, pepperberry mignonette (nda, nga)

6ea
abalone fritter, crumbed baby abalone, caper aioli

22
potato terrine, black garlic, french ham (nga)

19
spanish anchovies, olive oil, toasted ciabatta

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

14

small plates

baked east coast scallop, fermented white asparagus, hazelnut butter 3pcs (nga)

24
fish crudo, fresh citrus, dill, lemon puree (nga, nda)

26
baked meatballs, pork belly, wagyu beef, mozzarella, tomato sugo, warm sourdough

23
burrata, cow's milk cheese, green asparagus, pickled rhubarb, gremolata (nga, v

24
white asparagus, oyster mushroom, goats curd, hazelnut, water cress (nga, v)

24

large plates

potato gnocchi, sautéed cultivated mushrooms, parmesan cream (v)

45
grilled lamb rump 280g, broccolini, green olive tapenade, roast celeriac (nga)

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

49
pasta of the day - chefs selection on the day

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

52

sides

roasted potatoes, rosemary, garlic aioli, romesco sauce (nga, v)

16
salad leaves, cheddar cheese, candied walnuts, lemon dressing (nga, v)

16
cauliflower gratin, creamy raclette cheese sauce, herbs, sourdough crumbs (v)

16

desserts

chocolate and hazelnut parfait, spiced poached pear, sesame candied walnut

16
apple strudel, anglaise sauce

16
crème caramel, orange, candied orange, biscotti (nga)

16
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

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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