In celebration of Bastille Day on Saturday 14 July, Sydney’s award-winning restaurant Silvester’s is turning French for five days in the lead up to the French holiday.
From 10 to 14 July, limited-edition French culinary offerings will be featured on the menu, created by Michelin Star-experienced Parisian chef, Raphael Szurek. The week will be a tribute to renowned French chef Paul Bocuse, under whom Raphael was trained through his apprenticeship.
“The Pope of French cuisine sadly passed away in January, and celebrating a chef that has kept three Michelin stars in his restaurant for 50 years (and counting), and that inspired, basically every single chef in the world, is to me one of the best ways to celebrate Bastille Day,” Silvester’s restaurant manager Jeremy Magan says.
Featuring Burgundy snails, foie gras and truffled soups, fish cheeks “meuniere,” crepes suzette and more, the exquisite menu will form a four to six course French degustation unlike any other. Dishes can also be paired with one of more than 100 premium, sommelier-picked wines available.
With Silvester’s open-plan kitchen at the heart of the restaurant, diners will be able to witness all the action of the French Chef de Cuisine creating culinary art in front of their very eyes.
Rated 5 stars, Silvester’s is an award-winning, beautifully designed restaurant. Its innovative and contemporary cuisine showcases local, Australian produce and combined with a fusion of global flavours and techniques by French chef Raphael Szurek.
Silvester’s is located inside Sydney’s Marriott Hotel, on Circular Quay, where you’ll also find Three Bottle Man, one of Sydney’s favourite bars.
The bar’s all-new DIY Martini experience is giving cocktail-loving Sydneysiders the opportunity to mix and match their very own perfect martini, using the first ever all-Australian DIY martini range, featuring more than a dozen ingredients, spirit, and liqueur variations.