Two hours south of Sydney, NSW, on a green hill, stands two silos and a Modern Australian restaurant. Years ago the silos stored grain, today they cellar our restaurant’s wines.
At Silos Restaurant, Thursday to Sunday, you may lunch with friends overlooking the Shiraz grapevines. In the evening, Thursday to Saturday, you will dine under a high ceiling by the open fireplace.
Head Chef, Nick Gardner (Quay, The French Laundry, Tetsuya’s) and the kitchen team, marry native Australian ingredients and local produce with international technique.
It is rare to be able to experience the beauty and peace of the South Coast while enjoying a meal prepared for you by a Sydney Morning Herald, award-winning chef.
You will be guided to your table near the open fireplace. Or you may sit under our pergola and watch the alpacas roam between the vines.
The hardest part of dining is deciding what to eat. You will find comfort in knowing every choice you make includes local farmers’ finest produce matched with native ingredients unique to Australia.
100 years ago this restaurant building was a hay shed, today we hay-roast vegetables such as salsify. This fine detail is one of many that we hope you, as our guest, will discover and enjoy.
At Silos our food philosophy is straightforward. Use the finest Australian produce and transform them into memorable dishes.
Our kitchen team ensure not one ingredient is repeated throughout your dining experience. This skill and creativity is driven by Head Chef, Nick Gardner (Quay, The French Laundry, Tetsuya’s). Silos’ dynamic dishes reflect Nick’s international techniques and passion for uniquely Australian ingredients.
Every week our team of Chefs are visiting local farmers, sampling new produce. Our Chefs love to share their day of foraging with you. So please refer to our online menus as a guide.
B640 Princes Highway
Jaspers Brush NSW 2535
02 4448 6160