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I recently had the pleasure of dining at Silvester's, the flagship restaurant located at the Sydney Harbour Marriott Hotel, Circular Quay
. Led by internationally acclaimed Chef Abhijit Dey
, Silvester's is a culinary gem that promises a remarkable dining experience in the heart of Sydney.
From the moment I stepped into Silvester's, I was captivated by its elegant ambience and welcoming atmosphere. The staff were attentive, striking the perfect balance between professionalism and friendliness. Their knowledge and passion for the menu were evident, enhancing the overall experience.
Named after the Silvester Brothers, renowned butchers and providers of fine meats and produce in Sydney during the late 19th and early 20th centuries, Silvester's pays homage to its heritage. The restaurant's philosophy revolves around simplicity, quality, and thoughtfully prepared dishes. The contemporary Australian menu is designed for sharing, taking diners on a culinary journey from smaller plates to larger, more substantial offerings.
One of the standout dishes I tried was the Dry Aged T-bone
, a succulent 300g steak cooked to perfection. The tender and flavourful meat left me longing for more. Accompanied by Ox Heart Tomatoes
with stracciatella, cucumber, and watermelon, the dish offered a delightful combination of textures and flavours.
The Spencer Gulf Kingfish
was another highlight. Served with persimmon, lemon myrtle, and almond fraiche, it showcased Chef Abhijit Dey's culinary finesse. The delicate flavours of the kingfish harmonised beautifully with the vibrant accompaniments, resulting in a refreshing and satisfying combination.
As a seafood lover, I couldn't resist trying the Freshly Shucked Oysters
, both natural and with gooseberry and lemongrass. The natural oysters were briny and succulent, while the ones with the tangy gooseberry and lemongrass added a delightful twist. Silvester's commitment to sourcing the finest Australian seafood was evident in every bite.
To finish off the meal, I indulged in the Bay Leaf Ice Cream with preserved berries, rose water, and fig leaf oil. This unique dessert was a testament to the creativity of the culinary team at Silvester's. The subtle herbal notes of the bay leaf ice cream paired beautifully with the sweetness of the berries and the floral essence of the rose water, creating a delightful symphony of flavours.
Silvester's recent appointment of Chef Abhijit Dey as Head Chef has brought a new dawn to the restaurant. With his international experience and innovative approach to cooking, Chef Abhi has elevated Silvester's to new heights. His expertise and passion shine through in every dish on the menu, offering a truly exceptional culinary experience.
In addition to the à la carte menu, Silvester's also offers a seasonal five-course "chef's selection" menu featuring Chef Abhi's personal favourites. From the Spencer Gulf kingfish to the Dry-aged Wollemi duck with Davidson plum ketchup and beetroot, each dish tells a story and showcases Chef Abhi's culinary prowess.
Silvester's sets a new standard for contemporary Australian cuisine in Sydney. With its emphasis on quality ingredients, meticulous preparation, and impeccable service, it promises an unforgettable dining experience. Whether you are a local food enthusiast or a visitor seeking an extraordinary culinary adventure, Silvester's is a destination that should not be missed.
So, if you find yourself in Sydney and crave a dining experience that combines tradition, innovation, and exceptional flavours, make a reservation at Silvester's. Allow Chef Abhi and his talented team to take you on a gastronomic journey that will leave a lasting impression on your taste buds and create cherished memories of Sydney's culinary scene. Check out their seasonal menu, here
222581 - 2023-07-15 10:25:33