Silver Wattles
The kitchen

Menu — Dinner Before the Cards Begin

A short seasonal menu at Silver Wattles, built on West Gippsland produce, served most evenings before the tables fill.

Tonight’s menu

A Short Menu by Category

Close view of a card table at Silver Wattles, chips stacked beside a well-worn deck

Silver Wattles’ kitchen keeps to eight dishes or fewer, arranged simply: something to start, a main, and a pudding, all built on what’s arriving from West Gippsland farms that week.

Starters lean on soup most of the year — pumpkin in the cooler months, a lighter version in summer — alongside a small-dairy cheese board that changes with the season.

Mains centre on Gippsland lamb shoulder, slow-roasted and served with a potato and leek gratin; puddings are scones with jam and cream, or a sticky date pudding most weekends.

Starters

Seasonal soup, small-dairy cheese board

Mains

Gippsland lamb shoulder, potato and leek gratin

Puddings

Sticky date pudding, scones with jam and cream

Booking dinner

How a Dinner Table Works

  1. Dinner tables are booked separately from a seat at the cards — ring or email ahead and say which one, or both, you’re after.
  2. The kitchen takes bookings up to eight o’clock most evenings; after that it’s first in, best seated if there’s a table free.
  3. A dinner booking doesn’t hold you a seat at the tables afterwards — card seats are arranged with the house dealer once you’ve eaten.
  4. Dinner is paid at the table before you move through to the card parlour; the kitchen and the felt keep separate accounts.