Happy new year 2018 everyone! I've been working too much lately and to be honest, I haven't even had the time to properly reflect on the last year that's passed (too quickly!) or make any solid resolutions. I hope you've all had a better transition and have made plans on what to do to achieve your goals :) In the meantime, let me share with you some delectable new summer menu at one of Sydney's modern Australian establishments, Silvester's Restaurant.
There are two points of access to get to Silvester's: either via the Three Bottle Man Bar, or via the lobby of Sydney Harbour Marriott Hotel. Below is the entrance from the hotel lobby.
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| Silvester's Restaurant launched its new summer menu |
There are two points of access to get to Silvester's: either via the Three Bottle Man Bar, or via the lobby of Sydney Harbour Marriott Hotel. Below is the entrance from the hotel lobby.
I like the concept of open kitchen and the high ceiling feature makes it feel more like a lobby lounge than a restaurant. So, while the menu itself is fancy, the ambiance makes it more casual and less intimidating. Have a look around the venue...
Silvester's contemporary Australian menu is curated by Paris-born Chef de Cuisine Raphael Szurek whose experience in Michelin Star establishments will deliver nothing less than excellent standard.
It's evident from the menu that the dishes extensively feature fresh, locally-sourced Australian produce, with vegetarian options available and the choice of mains are grouped by the animal's habitats: water or land.
My favourite has got to be the Pork Belly, and while I didn't try the grilled octopus that came with it, according to my dining companion, they were one of the best he's tasted so far! Another dish that actually surprised me is the squid ink risotto, it looks simple from the outside, but somehow I couldn;t stop digging in! I kept telling myself that I had to pace myself for the next dishes to come, but it was just irresistibly smooth and creamy.
And here comes my favourite part...the dessert! As it was around Christmas time, Chef Szurek made this lovely Christmas dessert with gingerbread ice cream, pears & chocolate. An interesting combination, but they worked and because they were not that sweet, it feels very more-ish! I couldn't help not to clean the whole plate haha...
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| Right: Chef de Cuisine, Raphael Szurek |
It's evident from the menu that the dishes extensively feature fresh, locally-sourced Australian produce, with vegetarian options available and the choice of mains are grouped by the animal's habitats: water or land.
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| Vannella Burrata with heirloom tomato panzanella AUD 20 |
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| Left: Hervey Bay Scallops Squid ink risotto AUD 35 Right: U10 Mooloolaba Prawns with gazpacho, black garlic aioli AUD 29 |
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| Byron Bay Berkshire Pork Belly with octopus & salsa verde AUD 38 |
And here comes my favourite part...the dessert! As it was around Christmas time, Chef Szurek made this lovely Christmas dessert with gingerbread ice cream, pears & chocolate. An interesting combination, but they worked and because they were not that sweet, it feels very more-ish! I couldn't help not to clean the whole plate haha...
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| Left: Pavlova 2.0 White chocolate & passionfruit nitro mousse, meringue, raspberries Right: Christmas Dessert Gingerbread ice cream, red wine poached pears, chocolate sponge |
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| Fickle Mistress & Saltram wines were sponsored by Treasury Wine Estates. |
Thank you for the lovely experience, Silvester's Restaurant and Sydney Harbour Marriott Hotel :)
*) Disclaimer: this post was made possible, courtesy of invitation from Silvester's Restaurant.
Silvester's Restaurant
1 Bulletin Place,
Sydney, NSW 2000
Australia
Ph: +61 2 9259 7330
Facebook: Silvester's Restaurant
Instagram: @silvestersrestaurantandbar
Treasury Wine Estates
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