A new contemporary Australian restaurant, Silvester’s, has opened in the Sydney Harbour Marriott hotel.
The name is a nod to the location’s heritage. The space the Sydney Harbour Marriott now occupies was once a shop-front for the ‘Silvester Brothers’, one of Sydney’s earliest and most respected butchers and provision merchants.
Part of the hotel’s $15 million renovation, Silvester’s flows on from the marbled lobby area, and is visible from a number of floors above.
The new 120 seat restaurant has French born Raphael Szurek as head chef, delivering a contemporary Australian menu which features starters including Yellowfin tuna poke, quail egg, soy and ginger; and mains which utilise Cone Bay barramundi, free range spatchcock and Byron Bay Berkshire pork belly.
A sharing menu will include Coffin Bay pacific oysters, Vannella burrata and Darling Downs Grainge beef eye fillet.
“With my passion for fresh, quality produce, Silvester’s at Sydney Harbour Marriott was the perfect fit for me. I am looking forward to working with the dedicated Sydney team to deliver a delicious, sustainable menu,” Raphaël Szurek.
The hotel has also welcomed Three Bottle Man, Sydney’s only bar to stock all Australian beverages and produce.
Three Bottle Man will offer a breakfast menu including organic barley porridge with grapes, crème fraiche and pear compote; and ocean trout tataki with pickled vegetable salad and poached eggs.
A daily rotating lunch and dinner a la carte menu features parma ham and argula with pears, parmesan cheese and pumpkin; and ricotta gnocchi with picked figs and dukkha.
“Three Bottle Man is an accessible, laid-back venue with an air of cheekiness and fun. We wanted to create a space where both local Sydneysiders and hotel guests could come to escape in the centre of the busy city,” said restaurant GM, Jeremy Magan.