Grain of the Silos — Restaurant in Launceston

Absolutely appalling! I’m not sure where to begin, except to say in all the years I’ve lived in Launceston and in my numerous travels elsewhere, this restaurant wins the gong for the worst service I have ever experienced. A group of friends and I (six in all) had made a booking at another restaurant, and unfortunately due to a mixup the table was not reserved. We decided to go for a drive to Grain of Silos and see if they had room. We were a bit excited as our guests included a sporting legend from overseas who had won the golden boot? (apparently a big deal in the soccer world), a dear friend from New York and two foodies from Sydney so we were keen to impress them with Launceston’s hospitality. On arrival we were met by a man named Clement who I now understand is the restaurant manager. A man who decided, from the moment we arrived, to make it his mission to do everything he could to ensure we had a dreadful experience. I still, several weeks after the experience, cannot understand why he behaved the way he did. We were a quiet group, and very thankful that there was room to seat us. He advised us that we would need to sit outside but we could still choose from the restaurant menu. We all decided on our food and then we waited and waited and waited. Eventually, I went inside to ask if somebody could come and take our order, Clement then advised that because we were seated outside there would be no table service for the order and we had to order at the bar inside and pay in advance. I explained that we were ordering from the restaurant menu and he advised that it made no difference. Along with our food orders we ordered drinks also and paid for them in advance. The drinks were eventually delivered via table, service, minus mine and my partners drink. I went back inside and explained that we were missing our drinks. My partner’s was delivered soon after and mine was not. I went back in and asked him again for my drink over the counter, and he advised that he had forgotten what I had ordered and that’s why he had not delivered it. He was becoming, increasingly rude and belligerent with each interaction while I remained calm and courteous to avoid confrontation in front of our guests. The first meal was delivered quickly, but no other meals came with it. After an embarrassingly long wait we suggested they start. About 15 minutes later (our first guest had finished their meal) two more meals were delivered, one being mine. When we were approximately 2/3 of the way through our meals the meals arrived for our Sydney friends and then eight minutes later the final meal arrived. Shortly after that, it began to drizzle heavily so our guest, who was still finishing the last meal to be delivered, had to move under an umbrella to finish up. We were not offered water and had to ask twice before it was provided. We were not offered any more drinks due to there being no provision for table service outside. All of the guests at that lunch were disgusted and embarrassed for us. I ring the restaurant that evening to try and understand why we were treated so badly. A girl answered the phone, and I explained that we had interacted with a tall, slim man who Was smartly dressed in a blue suit and had a French accent. She advise that she had no idea who I was talking about. I did not believe she was being honest, and explained that I was going to come down to the restaurant that evening and lodge a formal complaint. She asked me to hold a moment, and then the manager, Clement, came to the phone and simply said “It was me.” I asked him why he had behaved so appallingly towards me and my guests, and he simply said that he couldn’t explain it, and that he was sorry. Well, I’m afraid that’s not good enough. You don’t get a second chance in the hospitality industry when you provide, what I would loosely call, service of that standard. I am gobsmacked that Errol Stewart, an incredibly successful and, I would have thought astute when making choices regarding management. Never again will I darken...

Atmosphere: everyone was cordoned off into one area. Of the what looked like a hundred free tables, inc an entire area section, we were sat next to another couple.

The drinks went to the wrong table straight off the bat. Twice.

Octopus : my wife was masticating for 4 minutes (it was her first time eating it). She nearly choked. It was spat into the napkin after her eyes started watering and my prompting. I know a close-by waitress heard the ordeal, she did nothing.

Oysters : old. They were warm and over-ripe. I would say between 2-3 days old and not looked after in this instance.

Bread: When Josef Chromy's is free and decadent, and Black Cow's is $3. How are you charging $10 for that? It was over--dense and Rye (did not say that anywhere).

Service : There was a build up of things on the table and it became difficult to approach more starters because of used plates and cutlery. Even after I asked for things to be taken, I was still left with this photo.

Scallops : Decent. Crudo : Decent.

Charged for everything even after kindly indicating that my wife nearly choked on the Octopus (can confirm, chewiest octopus I've ever had. Honestly, I'd recommend Fraggles or your local fish and chip shop for better quality octopus. It also tasted old).

Staff need training, overall a very poor and expensive experience.

I'm always happy to pay for a good experience, but I've only left feeling angry. I'll have to go somewhere nice tomorrow to try and forget this place. When the management put a disingenuous message under this - don't think you're seen to be doing anything about it or or caring unless you compensate - but there's no way to do that because we don't want to eat there again. You should have compensated us when I clearly stated that she nearly choked. On top of that, you had staff hear the commotion as it was occurring and they did nothing....

The best restaurant of Australia, really ? I don’t think so ! not sure your experience. Great location, good fit out, dishes are good and bad, just good not outstanding though. My 68$ media rare steak was ok, beautiful cape from beef but mushroom and outside the steak was too salty.

Service ? not as as good other restaurants we had in other places in Tasmania, how can they be ranked as the one of the best Restaurant? No one, No one was asking or introducing their beautiful wine list and or unique Tasmanian cider or other soft drinks, such a waste they do have a very good quality wine and spirit list on a leather cover.

a number of non experience waitress served us, according to my little experience in restaurant, they have enough staff for the night in the dining area, but completely ignore us until we asked them we will need to order the food (12 mins at least).Btw they dropped their rags on the floor, just near our table, sitting there for 10 mins at least.

Kitchen and chef ?

I have to say some dishes are creatively design like the smoked chips etc. but an important message to the head of the Chef: Can you please stop your chef/ kitchen team eating their food in front of the customers ? What is your kitchen discipline? We have seen Two kitchen hands or chefs are eating their food at 8:30 ish, guess my next table customer also laughed about this.

Conclusion: we will go back again as this should be one of best hotel in Launceston and such a great location and you need better presentation to your customers, doesn’t matter whether your customers are interstate /oversea tourist or taswegian, I cannot feel the heart and soul of your food and services. Please do improve, present tassie food, drinks and services in a better and...