From our island’s harvest, straight to your table. Grain of the Silos is a fresh tonic for Tasmanian taste buds. They take what delicacies the seasons and a family of growers provides and produce a menu of superb simplicity. To find them visit Peppers Silo Hotel, wander past Woody’s Barrel Bar to a dining room drenched in natural light, with views toward the luscious Tamar Valley and often snow-sprinkled peaks of Mounts Arthur and Barrow. Catch a rowing scull gliding past or a restored yacht stretching her legs on the river that bends and snakes to eventually greet Bass Strait. Reclaimed timber from former neighbouring wool sheds combined with crisp furnishings and splashes of leafy green create a splendid setting in what was once a bustling industrial hub.
Grain occupies a sunny corner of an extended slice of the Silos; four commanding towers originally built side by side on the banks of launceston’s Tamar River in the 1960s to house wheat for the region’s robust appetite for fresh bread. Time would cease this venture and so the Silos sat empty for years, until Errol Stewart’s plan to turn the structure into a luxury destination to stay, play and eat took shape. So the Silos were reclaimed and rebuilt, adding a glorious chapter of transformation
to northern Tasmania’s tale.
The restaurant is in an enviable part of the state: at the gateway to the Tamar Valley, a region oozing with marvellous landscapes and food. Beyond are the Meander Valley and the Midlands, and further still, the adventurous north-east and lush north-west. The region’s cool temperate climate is ideal for growing delicacies from wasabi to black truffles, hazelnuts to hot-smoked salmon. You can stroll around the Gorge or trek to Liffey Falls. Sublime and spiritual experiences are at your doorstep or just a car trip away.
Grain doesn’t have to go far for their produce. Their team has talked to each farmer, each maker, each talented local who adds something wonderful to their list of offerings. Regular farm visits and trips to Saturday’s Harvest Market mean Grain’s chefs know what’s ripe and what’s waiting to be picked, plucked, milked and massaged. Tasmania’s larder is brimming and they are excitedly taking full advantage of it.
Crafted in time with the seasons, Grain’s menu celebrates its surrounds and will introduce you to a new take on enduring favourites that carry a merry hint of food director Massimo Mele’s Italian heritage: think thick pork chop, grilled octopus, gnocchi and baked custard. The list stretches from snacks of delicately-dressed oysters to side plates such as new season potatoes and organic mixed greens. They encourage you to order across the board and share with friends. Vintage Tasmania’s Curly Haslam-Coates has helped construct a wine list of considerable comfort. Tasmania’s terroir allows pinot noir to pop and Riesling to rouse. Although it’d be rude not to start with a glass of Tamar Valley fizz – don’t you think?
Find them at 89/91 Lindsay Street, Invermay On the Web, Facebook or Instagram