Plus, they’ve appointed a new head chef to take the restaurant to soaring heights.
Silvester’s, the flagship restaurant at Sydney Harbour Marriott Hotel in Circular Quay, has just scored themselves a new Head Chef and international culinary wizard. With this, the hotel restaurant is revamping its menu, signalling the start of a brand-new, delicious era.
International Chef Abhijit (Abhi) Dey’s journey began in India, where he first discovered his passion for cooking and all things culinary. He later found himself in Auckland at renowned establishments like Orphans Kitchen, Clooney, SO/ AUCKLAND, and The Sugar Club at Skycity. As Head Chef, he quickly gained recognition for his innovative and imaginative approach to cooking, especially when it came to incorporating native New Zealand ingredients into his dishes. Now, Abhi brings that same passion and dedication to Silvester’s, working with some of Australia’s most respected producers to share the story behind each dish.
The philosophy at Silvester’s is a focus on simple, quality and thoughtfully prepared dishes. The incredible delights under Abhi’s guidance will be no different. Get ready to experience a fresh contemporary Australian menu that is all about sharing and feasting — start with smaller plates before moving on to larger substantial dishes. The team are focused on cured meats, seafood and the finest cuts of meat straight from the butcher’s block, boasting seafood options like freshly shucked oysters with gooseberry, king prawns with zesty lemon butter and chilli and Murray cod served with creamy avocado and whey butter.
In addition to this, Silverster’s is going the extra mile by offering a five-course ‘chef’s selection’ menu curated by Abhi himself. This exclusive menu showcases Abhi’s personal favourites, like Spencer Gulf kingfish served with persimmon, lemon myrtle, and an almond fraiche, Dry-aged Wollemi duck, with Davidson plum ketchup and beetroot goodness, as well as Margra lamb rump, perfectly complemented by black garlic, wood ear mushrooms, and bone marrow. It’s an exclusive dining experience to remember, highlighting the best of seasonal ingredients.
On the beverage list are over 80 Australian and New Zealand drops to perfectly complement the menu, as well as Australian sparkling, French champagne and signature cocktails.
Silvester’s is open for dinner Thursday to Saturday from 6pm. For reservations and for more information, visit their website here.
