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Silk's Brasserie
Ph: (02) 4784 2534; 128 The Mall, Leura 2780 www.silksleura.com
Contemporary, $$ +
Open Lunch 7 days from noon; Dinner 7 days from 6pm; Licensed; AE DC MC V EFT, Seats inside 58, Kids welcomed
Chef (David Waddington, 2007-11-3) Owner (Stewart Robinson, 2007-11-3)
Mietta's Review
An elegant, professional restaurant with high ceilings to match the height of the mountains. Brasserie style with a sense of history - a Bezzera espresso machine based on the original 1906 design has been installed. Mixed menu, described as 'modern mountain' - tempura king prawns with rock lobster bisque and roast Peking duck on Asian greens with broth.
Other published opinions
Sydney Morning Herald Good Food Guide 2008 Score: 14/20 "Ask any local for dining advice and inevitably you'll be directed to the region's most loved and long-serving restaurant"
Sydney Eats 2008 "Silk's continues to delight locals and visitors to the mountains, who regularly return for the excellent service and consistently good food"
Sydney Morning Herald Good Food Guide 2007 Score: 14/20 "After a decade of fine dining and warm hospitality, Silk's remains a much-loved favourite. It has a simple French style, with a chequerboard floor and warm bronze shades, and dramatic arrangements of dried bamboo stretching up to the high ceiling to frame the well-stocked bar."
SMH GFG 2004, Score 14/20,'Silk's has a legion of loyal fans,and it's easy to understand why they come back time and again for an experience that is polished and enjoyable from start to finish...The food is elegant-sometimes decadent-but chef David Waddington's dishes are executed so deftly that they don't feel heavy.' Gourmet Traveller Restaurant Guide Australia 2004,'The sort of comfortable place you'd take your grandmother...an inviting dining room...menu soothes rather than confronts...Service is smooth and professional and the wine list features a range of boutique drops.' 1.8.01 Sydney Morning Herald on the Blue Mountains:- "It may have been sold, but Silk's continues to delight with the good mod-Oz food of chef Andrew Batey. The art deco interior is as calm as ever."Or perhaps ...
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