Orange juice, sunrise juice, vegetable or special juice of the day 6
Fresh bloody Mary 8
Bircher muesli, pear juice, almond milk and blueberries 9
Banana, goji berries, honey and labna with toasted raisin bread 9
Vegan breakfast 17
Nut and seed flatbread with tomato, rocket, avocado and cashew hummus
Scrambled eggs and truffle 18
Eggs florentine 17
Poached eggs on grilled crostini with spinach, parmesan and olive oil
Welsh rarebit, egg, bacon and spinach 17
Corned beef and sweet potato hash with a fried egg and mustard cream 16
Tartiflette with mushroom toast 17
Zoolbia with warm autumn fruits and yoghurt 13
Chilli jam, tomato and poached eggs 17
Gruyere omelette 14
Breakfast cheese selection 22
A selection of three mild cheeses with bread
Croissant or brioche with jam 4
Sourdough toast, raisin toast or baguette with jam 7
Ham and cheese croissant 8
All bread, pastries and jams are made at Silo.
Bron asked for the scrambled eggs and truffle and I asked for the corned beef hash.
Scrambled eggs with truffles at Silo Bakery, Kingston
Scrambled eggs with truffles at Silo Bakery, Kingston
Saturday breakfast at Silo Bakery. Corned beef hash.
Saturday breakfast at Silo Bakery. Corned beef hash.
We were both pretty happy with our meals. The service is friendly and relatively quick. The place gets busy though so if you want a table get there early or be prepared to wait. If the wait is too long the good thing about Kingston is the number of restaurants open for breakfast so you won’t go hungry 😉
If you have any comments or questions please send me a comment in the space below.
On Saturday evening Bron and I ate at Podfood in Pialligo
Podfood is well known for breakfast and we’ve enjoyed breakfast there before. This was our first dinner there on a cold cold Canberra night.
I made the booking through Dimmi and as we arrived we were greeted enthusiastically by one of the friendliest waiters ever 🙂
We were shown a table for two along a wall away from the door which on a cold night was appreciated.
The menu on the night is a little different to the one on their website but not too different.
After a short discussion we went with the Chef’s suggestions five course degustation.
Not only do you get five courses (including dessert) you also receive an amuse bouche and a palate cleanser before dessert.
Salmon tartare with warm kibble rye bread and truffle butter with charcoal salt crystals.
I loved the salmon tartare. It had a lovely refreshing kick to it. The bread was warm and lovely and that truffle butter was whipped smooth with crunch from charcoal salt crystals. I’m so happy they brought out more bread later in the service.
Scallops, smoked corn, morcilla, strawberries, pistachio and apple crumble
This image was a little blown out originally and has required a bit of extra processing. The scallops were perfectly cooked. We loved the morcilla which is Spanish black pudding.
Spatchcock, chicken skin, pumpkin, parmesan, pickled grape, and amaretti crumb
The little spatchcock leg looked so cute when it came out. The pumpkin was smooth and full of flavour. The chicken skin was crispy and made you want more.
Pork loin, star anise boudin, heirloom beetroot, Jerusalem artichoke, apple, onion, and olive
We call this the Dexter special. Notice the blood splatter on the plate from the beetroot. The pork was quite rare and a little chewy but it was tender and had a great flavour. The olive added a fantastic contrast of flavour to balance the sweetness of the apple.
Beef, onion, Balsamic reduction, creamed potato
This beef dish isn’t on the on-line menu and we can’t remember all the details. Of all the dishes this was the one which didn’t seem to have the same balance. Don’t get me wrong. The beef was beautifully cooked. The onion cups holding the balsamic reduction were superb. The whipped potato was amazing. It’s just at the end there was a lemony bitterness that lingered for a little too long.
The lemony bitterness didn’t last long though because…this!
Ginger and orange sorbet to cleanse the palate
This was a delightful palate cleanser. I could have inhaled it as dessert 🙂
Chef’s choice degustation dessert
The final course was dessert. Again this dish isn’t on the on-line menu. It has orange sorbet plus a carrot bread and soft almost marshmallow nougat like column. In the bottom left hand corner the hint of green is a slice of celery which was cooked by sous vide and had a lovely sweet crunch and only a hint of celery flavour.
The other highlight of the evening in addition to Bron’s lovely company was another diner recognised me and came up and said hello. She mentioned she likes reading my blog. I was very chuffed by that. Thank you 🙂
I shot the food with my Canon PowerShot G16. It was set at aperture priority (f/2.8) and automatic ISO. I learnt that if I don’t use the MACRO function there is a lot less noise in the images. The restaurant was very dark and I wasn’t confident that I’d capture the images at a quality that could be used on the blog. I was pleasantly surprised.
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