Silver Sands is a surf life saving club – but not as you know it. The 44-year-old club had to raze and rebuild its restaurant in 2018 after a storm caused severe damage. It then put the running of the dining room, a spacious area with floor-to-ceiling glass windows overlooking the ocean, out to tender. Respected wine critic and Tasting Australia’s beverage expert Nick Stock took the reigns along with co-owner Mark Kamleh, and together they transformed it into the stunning beachside venue it is today.

Chefs Annika Berlingieri (ex-Vigna Bottin, Settlement Wines) and Alessandro Gramazio (ex-Herringbone) are turning out a seafood-heavy menu of Mediterranean-inspired dishes alongside pub favourites. You might order a prawn cocktail bun; kingfish crudo; Kinkawooka mussels with fries. There are also six different pizzas, including pancetta and pineapple; a cheeseburger; lasagne; and a chicken schnitzel – with the most ingredients sourced locally.

On the back of the menu is a succinct wine list, devoted to drops by local producers such as Alpha Box & Dice. There’s also a hefty list curated by Stock which comes on a clipboard and features premium international labels such as premier cru burgundy and chablis from the likes of Domaine Faiveley, Jean-Marc Bouley and William Fèvre.

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Updated: November 4th, 2022

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