The trend towards lush hotel restaurants continues with the opening of Silvester’s at the revitalised Sydney Harbour Marriott at Circular Quay.
With a focus on local, sustainable produce and contemporary Australian fare, the restaurant name pays homage to the hotel’s historic occupants, the Silvester Brothers. As one of Sydney’s earliest butchers and smallgoods makers, the team kept shop on the current site of the hotel.
At the helm of Silvester’s kitchen – and with a similar zeal for local produce – is French born and Institut Paul Bocuse trained chef Raphael Szurek, whose background working across upmarket hotels in Asia has set him up nicely for the new venture. He’s added a touch of classical training and international influences to the menu, with dishes like the yellowfin tuna poké – with quail egg, soy and ginger – and free-range spatchcock, which is served up with a leek and barley risotto and baby corn.
A big focus is on farm to fork, with the menu incorporating fresh and seasonal Australian produce, which ranges from locally grown grains and Grima Brothers farm vegetables to Byron Bay pork, Darling Downs Grainge beef and Hervey Bay scallops.
Take your pick from native Rock or Coffin Bay Pacific oysters to start, followed by the caramelised goat cheese tart with roasted shallots and vino cotto. If you’re feeling particularly peckish, add to the mix the Cape Grim short ribs with braised radish and grilled romaine. Lunch and sharing menus are also available for the indulgent or indecisive.
The restaurant is part of a $15 million transformation of the Marriott, and Silvester’s is the crowning jewel. Earthy hues, artisan crockery and an open kitchen draws guests in from the marbled lobby, dishing up a good dose of ‘wow’ with a welcoming nod to the building’s heritage.
For a taste of the country without leaving the lap of luxury, Silvester’s is definitely one to explore.