Find a Parisian-trained chef serving sleek, modern Australian food in a dining room to match
The development of Silvester’s was a multi-million dollar affair, and it looks it, with its high ceilings, leather, wood and gold interior and glossy open kitchen. At their breakfast buffet they serve elevated versions of café favourites, with options including French toast with freeze dried mandarin, crème fraîche and strawberries, and egg white omelette with kale, feta, pine nuts and smoky boerewors sausage.
Heading the kitchen is French-born chef Raphael Szurek, who trained at three Michelin starred restaurants in Paris before working in hotels from China to Vietnam and finally settling on our shores. International influences shine through in dishes like lamb rack with eggplant caviar and ratatouille and scallops with black pudding, salmon roe and yuzu kosho.
There’s also a strong focus on sustainable produce, with much of the menu built around premium proteins from respected Australian producers, whether it’s Cape Grim short rib, Darling Downs Grainge eye fillet or Berkshire pork belly from Byron Bay. The wine list comprises over 100 drops from local and international makers, though if you’re preferring something brewed, there’s 17 beers on tap as well.
|Opening hours:||Mon-Thu 6.30am-11am, noon-2pm & 5.30-9.30pm; Fri 6.30pm-11am, noon-2pm & 5.30-10pm; Sat 7am-11am & 5.30-10pm; Sun 7am-11am & 5.30-9pm|