With amorous red wallpaper and ornate chandeliers, the award-winning Silo Restaurant & Lounge Bar is more Parisian gentlemens' club than anything remotely resembling a storage tower. The idyllic waterfront position doesn't hurt matters either, nor the food offered by chef David Cartwright.
Cartwright has crafted an extensive modern Australian menu that melds some exceptionally high-quality, often local, ingredients with minimalism and skill. Dishes such as the beetroot-cured salmon with Binnorie feta and wild rocket are examples of the chef's ability to add depth of flavour, without unnecessary complication. Cartwright is also a proponent of the degustation, offering patrons weekly beer- and wine-tasting menus.
Perhaps the restaurant's moniker refers more to missile silo than grain depository, conjuring as it does an image of Cartwright poised in the heat of the kitchen with his finger on the red button, ready to create a taste explosion in the mouths of hungry Novocastrian foodies.
Daniel Bloom
Open
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Breakfast
O
O
Lunch
O
O
O
O
O
O
O
Dinner
O
O
O
O
O
O
O
Late
O
O
Mon-Thu 8am-10.30pm Fri 8am-11pm Sat 9.30am-11pm Sun 9am-10pm
French and Modern Australian
Entree: $16-$18
Mains: $29-$32
Dessert: $12.50-$14.50
Degustation menu:
6 courses,
$120
Set menu:
3 courses,
$61
see function menus at www.silolounge.com.au
Payment accepted: MasterCard, Visa, Diners Club, American Express and EFTPOS
Licensed with bar. Wine is available by the glass.
Children's menu
This venue accepts bookings. It is advisable to make a reservation ahead of time. Group bookings are supported.
Seats 150
Outside dining area
Wheelchair access
and wheelchair-accessible toilets
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