For a generation of South Coast diners, Silos was the first real restaurant they’d visit. Since 1984, this small vineyard on the outskirts of picturesque Berry has served as both a cellar door and a classic fine diner. It’s much the same these days, save for the addition of a Tesla charging station in the car park.
Founded as a dairy on rich grassy hills in 1870, Silos Estate still features the historic buildings constructed back then – including the towering grain silo that serves as a home for the restaurant.
More recently, chef Andrew Hickie and his partner Sarah Smith took over the dining side. Hickie, who previously worked as a personal chef for celebs such as Oprah Winfrey, Tony Blair, Paul McCartney, Bruce Springsteen and Ellen DeGeneres, emphasises classic, country-style cuisine. A simple plate of figs comes with ashed goat’s curd, fennel, dill, vinocotto and almonds. Fusilli pasta is hand-rolled and served with squash, anchovies and stracciatella.
Alongside wines from Silos Estate and its Wiley Creek label, there’s a selection of wines from other local producers, including Seven Mile Vineyard, Elysiuum and Woodhill Mountain Wines. You can also can kick back on the terrace with some Australian spirits – a West Winds gin and tonic with finger lime, say. Or a Four Pillars gin with Gordal olive and rosemary.