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Gault&Millau 2018 New Restaurant of the Year

Discover our New Restaurant of the Year: Grain of the Silos, Invermay (TAS).

New restaurants are commonplace, and many rely on an expert team to create
a dining space and menu that will inspire multiple visits. However, the detailed planning, hard work and capital risk required often go unnoticed. The Winterhalter New Restaurant of the Year award recognises restaurants that have entered the market with exceptional professionalism and expertise.


 

Interview with Massimo Mele, Executive Chef of G&M 2018 New Restaurant of the Year

 


The winner

     
      Grain of the Silos,
       Invermay (TAS)

 


When Peppers Silo Hotel engaged Executive Chef Massimo Mele to set and implement the vision for their signature restaurant at their spectacular new resort in Launceston, and he began discovering and forging relationships with the pick of the local producers in Tasmania that would primarily drive the seasonal menu, winning best new restaurant in Australia would have been the furthest thing from their minds. However, once they assembled the team led by Head Chef Peter Twitchett, the sound philosophy that underpinned every plate of food made both the wildest of dreams and this incredible team achievement become a reality.

 


The finalists

 

Angus & Bon

Prahran (VIC)

 

Asado

Southbank (VIC)

 

Bamiyan

Braddon (ACT)

 

Bea

Barangaroo (NSW)

 

Bert’s

Newport (NSW)

 

Chin Chin

Surry Hills (NSW)

 

Culina et Vinum

Elizabeth Bay (NSW)


Garum

Perth (WA)

 

Grain of the Silos

Invermay (TAS)

 

Herringbone

Adelaide (SA)

 

Ishizuka

Melbourne (VIC)

 

La Cache à Vin

Spring Hill (QLD)

 

Lesa

Melbourne (VIC)

 

Marta

Rushcutters Bay (NSW)

 

Matilda 159 Domain

South Yarra (VIC)

 

RAKU dining

Canberra (ACT)

 

Restaurant Labart

Burleigh Heads (QLD)

 

Yarri

Dunsborough (WA)



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