Grain of the Silos

Offering an understated elevated dining experience that effortlessly weaves a celebration of this heart-shaped island, this multi award-winning restaurant is a must visit for foodies and wine lovers of all kinds.

The menu is guided by Food Director Massimon Mele, a Tasmanian native who cut his teeth at esteemed Donovans Restaurant in St Kilda as an apprentice, and also opened the popular Launnie restaurant Mud Bar. Head Chef Thomas Pirker comes with his own exciting international career that has taken him from Austrian Alberg Hospiz to Dublin to Hilton Basel finally to Tasmania’s north coast.

Leading a commitment to partnering with farmers and producers across the state, Massimo and Thomas’ thoughtful menus will have you gobbling down the finest of the island’s bounty. The accompanying wine list offers an array of premium wines with a large portion selected from local vignerons and producers in Tassie’s subregions. Guided by sommelier Calvin Ling, you can be sure to taste the crème de la crème of Tasmania in a stunning setting.

THINGS WE LOVE

1. Stunning light-filled space with river views.

2. Knowledgeable and friendly service.

3. Swing by Woody’s Barrel Bar for a pre-dinner aperitif.

4. Breakfast available from 6:30am on weekdays and 7am on weekends.