Summer Menu
Explore a variety of dishes and create your own dining experience with our a la carte menu from small to larger plates.
All menu items are subject to change according to seasonality and availability.
Small Plates
Sydney Rock Oysters
each -
$ 5
natural or elderflower essence
Sourdough
per person -
$ 5
burnt butter
Tuna Crudo
-
$ 26
watermelon radish, cucumber, melon, mandarin whey
Mushroom Pate
-
$ 20
petite radish, grilled shimeji, toasted brioche
Grilled Tasman Octopus
-
$ 28
yam, artichoke emulsion, preserved lemon
Cured Meats
served with sourdough and house pickles
Tartufo Salami
-
$ 18
Aus
LP’s Hot Salami Cotto
-
$ 15
Aus
Wagyu Bresaola
-
$ 24
Aus
Paleta Iberico de Bellota
-
$ 35
Spain
Large Plates
Golden Sweet Potato Gnocchi
-
$ 28
sandalwood romesco, shitake, broccolini
Line Caught Fish
-
$ 40
wasabi mousse, green pea, kohlrabi, yuzu blanc
Dry Aged Duck
-
$ 42
slow cooked beetroot, cherry, oxalis
Beef Striploin
-
$ 40
confit asparagus, corn, burnt onion emulsion
Butchers Block
served with red wine jus
Dry Aged T-bone 300g
-
$ 55
Dry Aged Little Joe Bone in Rib Eye 600g
-
$ 95
Brooklyn Valley Scotch Fillet 250g
-
$ 42
Sides
Broccoli
-
$ 12
spiced labneh
Roasted Cauliflower
-
$ 12
coconut miso
Mixed Endive
-
$ 12
ginger honey
Weston Potato Fries
-
$ 12
herb aioli
Dessert
Bosc Pear Sorbet
-
$ 18
white chocolate ganache, blood orange granita
Lychee Mousse
-
$ 18
Kensington mango sorbet, mango crisp
Lemon Aspen Popsicle
-
$ 20
yuzu marmalade, sour cream crisp
Chef’s Cheese Selection
-
$ 22
dried muscatel, pickled figs
Dietaries
Please inform the service team at the time of ordering if you have any allergies or dietary requirements. A 1.95% credit card fee is applicable. A Public Holiday surcharge of 15% applies. For groups of 10 guests or more, a 10% service charge applies.
Silvester's Experience
Curated by our head chef Abhi Dey, highlighting key favourites from the menu.
Menu items subject to change according to seasonality and availability.
$119 per person
Snacks
Chef's Selection
Yellow Fin Tuna Crudo
watermelon, radish, cucumber, mandarin whey
Sourdough
burnt cultured butter
Dry Aged Wollemi Duck
slow cooked beetroot, cherry, oxalis
Jacks Creek Black Angus Striploin
corn, asparagus, burnt onion emulsion
Bosc Pear Sorbet
white chocolate ganache, blood orange granita
Lemon Aspen Popsicle
yuzu marmalade, sour cream crisp
Treats
Chef's Selection
Valentines Day Menu
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