Thanks to its Sydney-standard food, wine, and service, Silk's still rates as one of the finest Blue Mountains restaurants after more than 20 years. The menu here changes seasonally, but popular dishes include the pan-seared scallops with tomato confit, asparagus, pancetta, and a chicory-watercress salad with honey-mustard-seed dressing, and the main course of corn-fed chicken on bok choy with shiitake musrhooms, soy-ginger broth, and wild-wasabi mayonnaise. A favorite
dessert is the warm bittersweet chocolate fondant with vanilla-bean Chantilly cream and black cherries. The restaurant is housed in a Federation-era building, and in colder months a log fire warms the century-old simple but elegant interior, where yellow ocher walls reach from black-and-white checkerboard floor to sky-high ceiling.