Spring 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 watermelon granita
Sourdough
per person -
$ 4
burnt cultured butter
Kingfish Crudo
-
$ 25
nashi pear, avocado, melon, burnt buttermilk
Spring Vegetable Tartar
-
$ 19
green pea mousse, savoy cabbage
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, corn
Line Caught Fish
-
$ 38
shimeji mushroom, celeriac miso, cheese emulsion
Dry Aged Duck
-
$ 42
slow cooked beetroot, cherry, oxalis
Beef Striploin
-
$ 40
broccolini, confit asparagus, black garlic
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
macadamia emulsion
Green Beans
-
$ 12
yuzu kosho butter, toasted pumpkin seed
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
Hot Dark Chocolate Tart
-
$ 18
earl grey ice cream, 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 1.5% 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.
$110 per person
Snacks
Chef's Selection
Sourdough
burnt cultured butter
Spencer Gulf Kingfish Crudo
white strawberries, melon, burnt buttermilk
Dry Aged Wollemi Duck
slow cooked beetroot, cherry, oxalis
Jacks Creek Black Angus Striploin
broccolini, asparagus, black garlic
Bosc Pear Sorbet
white chocolate ganache, blood orange granita
Lychee Mousse
Kensington mango sorbet, berries, mango crisp
Treats
Chef's Selection