Dining Menu

Sample Menu : this may change slightly as our Chefs work with seasonal fresh produce.


Lunch: 12-2pm. Thursday – Sunday

Dinner: From 6pm.  Thursday – Saturday



‘Kraken’ Sourdough bread (Jervis Bay) w/ house-churned butter $6
Bowl of marinated olives $6
Pork Rillet w/ caramelised pear, wild roquette and chargrilled sourdough  $16
Premium Sydney Rock oysters w/ sauce mignonette & fresh lemon $18 ½ doz $30 doz
Shaved ‘Duroc’ Jamon / & Melon $18
Kingfish Crudo w/ pink peppercorns, grapefruit & radish $18
Summer figs, ashed goats’ curd, fennel, dill, vincotto, almonds $16
Beef Carpaccio, frisee, horseradish, parmesan, caper berries $18


Pan-fried Barramundi, capers, brown butter, lemon & parsley $30
Steamed NZ Mussels, white wine, cherry tomatoes, parsley w/- chargrilled Berry Sourdough $27
Hand-rolled Fusilli pasta w/- slow cooked summer squash, anchovies, tomato & Stracciatella $28
Roast pork belly, cauliflower puree, Australian lentils & spiced apple $30
Rangers Valley wagyu 4+ tri tip, cafe de paris butter (served medium) $34


Mixed salad leaves w/ cabernet sauvignon vinegar dressing $7
Green beans cooked w/ smoked mushroom butter & almonds $8
Paris mash $8
Shoestring fries w/ rosemary salt $8


Tart Tartin w/ vanilla bean icecream $15
Silos’ Crème Caramel w/ semillion jelly, roasted pear icecream $16
Housemade sorbets (3 scoops from our fresh daily selection) $12
Selection of artisan cheese w/ honeycomb, seasonal fruits, bread chards
                                                                                                                                                                       2 cheeses $17
                                                                                                                                                                       3 cheeses $22
Affogato (Coffee, vanilla bean icecream & Frangelico) $12.50


Children’s menu available. 

Dine with us

We are open for lunch12pm-2pm, Thursday – Sunday

Open for dinner6pm-late, Thursday – Saturday


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