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Silo Bakery

Silo Bakery
Silo BakerySupplied

14/20

Contemporary$$

No one goes to Silo for its decor because it's minimal, with tiny tables squeezed in and never enough of them. But head there for the food and you'll understand why locals queue for their cool-fermentation sourdough, buttery croissants, seductive tarts (vanilla brulee is mouth-wateringly good) and superb cheeses. Breakfast can be as simple as the daily juice special, toasted sourdough baguette with quality jam and decent coffee, or rhubarb confit with brioche (available in winter). A Basque omelette with piperade and chorizo knows no seasonal boundaries, although lunch moves deliciously with the seasons. Summer sees heirloom tomatoes and basil with fresh buffalo mozzarella, a twisted breadstick adding crunch, while autumn features fresh figs, baked ricotta and rocket with thin slices of toasted walnut bread. Hapuku served on a chunky white bean puree with green radish relish is more substantial. End sweetly with Italian trifle with poached plums and a scoop of vermentino jelly.

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