Breaking away from the mould and redefining the traditional hotel restaurant dining experience, Silvester’s proves it is so much more than your standard, every-day hotel restaurant.
Located within the Sydney Harbour Marriott, Silvester’s is the city’s newest contemporary Australian restaurant, and the jewel in the crown of the hotel’s latest food and beverage offering, which recently underwent an extensive $15-million-dollar overhaul.
Featuring a dynamic open kitchen at its centre, the elegant 120-seat open-plan restaurant is helmed by French born and trained head chef Raphael Szurek who has brought a wealth of expertise after working in some of Asia’s most renowned hotel restaurants.
While there is a blend of international flavours and influences, there is a strong focus on local produce with the a-la-carte menu divided into three main categories; Vegetal, Reef and Pasture, emphasising the garden-, sea- and paddock-to-plate philosophy, in addition to a range of sides.
There is also a six-course degustation menu, featuring an expertly curated selection of dishes from each of the categories, providing a great opportunity to experience a range of the different flavours that feature on the menu.
We opt to create our own taste journey and with the expert guidance of our knowledgeable waiter, we mix and match a selection of dishes for our entrées and mains, complemented by a couple of sides.
The presentation of each dish is clearly ingredient-driven and portions are ideal for sharing.
We start with the Tajima M5 Wagyu Flank – arguably the highest quality wagyu beef in the world – which is served in thick slices, seared on the outside and showing off a rare middle. It is topped off with bonito flakes and Karkalla beach greens – a pleasant, juicy succulent that commonly grows on sand dunes and along coastlines – and nicely balanced off with the citrusy flavour of Ponzu sauce.
Our other entrée is the Murray Cod, cooked to perfection, with shitake dashi and espelette pepper. This light dish also featured beautiful, bright green romanesco florets, bok choy and with ribbons of spring onion as garnish.
We happily continue with more fish and beef for our main course, opting for the Darling Downs Grainge Beef Eye Fillet, crumbed and cooked perfectly medium-rare, with bone marrow, perched on a bed of celeriac puree, and the Cone Bay Barramundi, a colourful dish with chorizo, mussels, pipis and a parsnip puree – both excellent choices and nicely paired with a side of roast Brussel sprouts, and buttery mushrooms with kale.
Ending on a sweet note, dessert was a decadent chocolate soufflé, onto which a scoop of ice cream was placed, melting into the soufflé before our eyes.
Locally sourced quality ingredients, an excellent local and international wine list, top-notch presentation, intuitive service and an inspired chef ensure Silvester’s is a welcome addition to the continually evolving Circular Quay precinct, certain to please the palettes of discerning local and international diners alike.
Top tip: Take your experience to the next level by starting the night with pre-dinner drinks or finishing off with a post-meal nightcap at Sydney Harbour Marriot’s bar, Three Bottle Man. Located on the hotel’s Bulletin Place side, this sophisticated yet relaxed cocktail bar has quickly made a name for itself as one of the city’s most innovative. Taking an experimental and creative approach to its libations, the bar features a proudly local menu of Australian-only wines, beers and spirits which change on a monthly basis. Mixed with house-made syrups and fresh ingredients by an expert team, the cocktails here are amongst the best you’ll find in Sydney, with three new and original creations each week.
