Silvester’s restaurant has combined the talents of a Michelin star-trained chef with a menu that combines elements of Umami, global flavours and sustainability. The result is impressive and it’s not hard to see why Silvester’s hold the enviable title as winner of the Australian Good Food Guide (AGFG) readers choice award for 2020! I was invited to experience a “Dinner of Flavours” here on Tuesday night this week as part of a media event; so let’s take a look at one of Sydney’s top restaurants and why it is truly deserving of its AGFG title!
Located at 1 Bulletin Place Sydney, Silvester’s restaurant is located at the Marriott Hotel, down in Circular Quay near the Sydney Opera House and Harbour Bridge. From the moment you walk into the Marriott Hotel in Sydney and into Silvester’s restaurant, a feeling of opulence and excitement ensues. The restaurant spills out into a separate bar area within a side laneway with outdoor seating and it was here where I greeted our debonair host, Ace Mamun.
Ace is the marketing manager of the Marriott Hotel, a TEDx speaker and founder of the Socialites in Sydney – and speaking from experience he knows all the top bars & restaurants in the harbour city! I was greeted with a pretty pink gin cocktail and some canapes prior to the dinner commencing. Pre-drinks was a great time to take in the outdoor bar area, network and to discover that the Marriott Hotel utilise the laneway area regularly to hold pop-up dining & drinking events.
As the dinner began, our group moved inside to the restaurant area from the outdoor bar and took our seats, perusing the menu specifically designed for the evening. After an introductory welcome from Ace & the restaurant, we learnt how Silvester’s are passionate about using locally sourced quality ingredients from Australia. It’s this local sustainability focus alongside a use of global cooking flavours & techniques, plus the inclusion of diners being able to see their food being expertly prepared, which combine to produce an immersive and one of a kind dining experience.
Appetizers were served up first and being partial to red wine myself, I paired these with the Kooyong ‘Masalle’ Pinot Noir (2017, Mornington Peninsula, VIC) as a light start to the meal. The dishes throughout the evening were all served on share plates, which made sampling easy and it was enjoyable hearing my fellow diners thoughts and foodie comments on each! Out of the 3 options, my personal favourite was the Octopus which was cooked to perfection alongside the zesty fennel with lemon puree. This paired wonderfully with the light red as a starter.
– WA Fremantle Octopus with artichokes, fennel, lemon puree
– Skull Island Prawns charcoal grilled, X.O sauce, finger lime
– Vanella Burrata with Savoy cabbage, fermented chilli and honey
The main event
After the appetizers it was onto the main course and carefully selected wines to pair with the highly anticipated meals. Again I was fortunate to sample each of the dishes, with the stand-out favourite being the tender Wagyu Beef with a flavour infused sauce. The house made gnocchi was so creamy and delicious – and my first time sampling Toothfish was interesting given its light flavour & texture. Personally I don’t think you could go wrong with ordering the beef or the gnocchi as a stand-alone meal.
– Glacier 51 Toothfish Bisque, crispy potatoes, charred cucumber
– Tajima Wagyu Beef Charcoal grilled MB6+ striploin & braised MB9+cheek, romaine
– House Made Gnocchi pumpkin, miso, Warringal greens, native dukkha
My dietary requirement is chocolate!
When asked by our friendly waiters whether we had any dietary requirements, my response was “chocolate”! It’s no secret I have quite the sweet tooth and was eagerly awaiting the arrival of dessert, given the Black Forest Ganache cake had caught my eye from the menu. This dessert was the only one I tried and I have to confess I did had three separate servings of this.
A very special thankyou to my fellow diners Irena, Jordan, Donna, Dominique & Jasmine who kindly allowed me to take more than my fair share of this dish! The luxurious depth of the chocolate ganache cake was offset wonderfully by the tartness of the cherry sorbet, alongside a milk foam. I had no hesitation in confidently declaring I was happy to return to Silvester’s just for this delectable creation!
– Black Forest Chocolate Ganache cake with cherry sorbet & milk foam
– Uji Matcha Lava Tart with rhubarb, yoghurt ice cream
– Blood Orange Tofu panna cotta, olive oil cake, coriander
After dessert was customary tea & coffee with more sweets – the chocolate orange mini tarts with flecked gold were almost too good to be true and I was lucky enough to take some home as well! All in all, our French chef Raphael Szurek & his amazing team provided a dinner of flavours that will be remembered! If you are in Sydney then I would wholeheartedly recommend a visit to Silvester’s – it’s a restaurant I know I will be returning to repeatedly – especially for the wine, Wagyu Beef and those desserts!
I hope you have enjoyed this review of Silvester’s and let me know what you think in the comments below!