Grain of the Silos joins elite of Australian dining

Tasmanian’s Grain of the Silos has been named Australia’s New Restaurant of the Year by Gault&Millau

The restaurant opening in June 2018 as part of Launceston’s Peppers Silo, a $25 million luxury redevelopment incorporating vast grain silos on the edge of the Tamar into a state-of-the-art contemporary hotel.

It joined industry luminaries Attica – Restaurant of the Year – and Berowra Waters Inn chef Brian Geraghty – Chef of the Year – in the winner’s circle for the prestigious Gault&Millau awards 2019.

Perennial favourite Guy Grossi won Restaurateur of the Year, while Regional Restaurant of the Year went to d’Arenburg Cube Restaurant in South Australia’s McLaren Vale.

Gault&Millau Australia’s team of restaurant reviewers anonymously evaluated some 850 restaurants across capital cities and regional areas for its sixth annual awards.

The French-founded international restaurant guide, a main rival to Michelin, rates on a scale of 1 to 20, with 20 being the highest. The points are awarded based on the quality of the food, and unlike Michelin, comments about service, price and atmosphere are given separately.

Melbourne’s multi-awarded Attica, led by chef Ben Shewry, was awarded 19 out of 20 for both food and service

Peppers Silo general manager Paul Seaman said: “Grain of the Silos sits proudly in a patch of Tasmania which is brimming with good food and people who truly care.

“Our chefs have met each farmer, each maker, and each talented Tasmanian who brings something extraordinary to the restaurant’s ever-changing list of dishes.

“This award win is testament to the hard work and passion that has gone into creating, sustaining and growing Grain of the Silos.”

G&M’s review of the restaurant is similarly gushing about its dedication to best local produce.

“When the menu pays special tribute to all of its artisan producers with a full page, the potential for a great experience looms large,” it said.

“Stunningly fresh grilled octopus, served with salsa verde, potato foam and fried capers, delivers on that promise with a dish that celebrates the joy of simplicity through the pure clarity of the elements on the plate.

“Similarly, the sublime fried gnocchi, with impossibly tender slow-cooked wagyu beef and pork belly ragu, onions, parmesan and crispy fried sage, leaves you in a dreamy state of culinary bliss.”

Leading the kitchen are head chef Peter Twitchett (pictured) and food director Massimo Mele. The restaurant’s wine list is curated by Tasmanian wine educator Curly Haslam-Coates.

About Kate Jackson

Kate Jackson
Kate Jackson is the editor of Accomnews. You can reach her at any time with questions or submissions: [email protected]

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