[image]
[title]The award-winning Silvester’s Restaurant has launched a brand new contemporary Australian menu with east-meets-west cuisines , surprising flavour combinations, and a commitment to sustainability front of mind. Fascinating global flavours and carefully selected local artisan produce come together at this sophisticated restaurant, a world-class dining experience described as a hidden gem serving works of art.
Think dishes like soft, gooey burrata served with savoy cabbage, fermented chilli and honey; signature oysters served with coriander, ponzu and zingy finger lime; Hunter Valley spatchcock baked on hay; or Riverina lamb served with eggplant, miso and fragrant jus. They're also reintroducing classic cooking techniques to develop deeper, richer flavours in their latest dishes – with food cooked on the bone and directly on the fire to develop an exceptional juicy, delicate texture.
Michelin Star restaurant-trained chef, Raphael Szurek, brings a wealth of experience and talent to this finely curated menu and a love for fresh, sustainable produce. Szurek was taught by French cuisine master, Paul Bocuse, and mastered his craft working at Michelin Starred restaurants across Europe and Asia. Silvester’s is but one string in the bow of this sought-after chef; in the past year alone Szurek has travelled across the world to launch restaurants in cities including Beijing and Mumbai.
Produce from soil, the sea and the butcher’s block are all handled with care; everything is sustainably focussed and artistically presented here. The space brings together swish interiors featuring high ceilings, leather, wood and gold with a glossy open kitchen at its heart. Along with the fresh new menu, the restaurant has also introduced a newly grown vertical herb garden and a Japanese binchotan device, which is designed to intensify the savoury umami flavours in proteins and vegetables alike. Meaning that diners can follow the journey of their plate, watching and interacting as skilled chefs prepare dishes at dedicated workstations before they even take their first bite. There’s also over 100 sommelier-curated local and international wines diners can choose from to match with each delicious dish.
Choose Silvester's Restaurant next time you have an eco-minded date to impress or your food-obsessed parents are in town. Most of all, do not leave without rounding out your umami experience with the chef’s latest dessert, which features specialty-smoked ice cream and a miso infusion.