Globally acclaimed Chef Clare Smyth will open the doors to her first international restaurant on 18 November in Crown Sydney.

The highly anticipated launch comes after the restaurant was faced with a number of setbacks due to state lockdowns.

The chef says the fine diner will “build upon the success of Core”; her first restaurant in the UK.

“It seems fitting to call it ‘Oncore’ — a play on the word ‘encore’ meaning a follow-on performance demanded by the audience,” says Smyth.

Diners can look forward to a gastronomic experience on the 26th floor.

Classic Core dishes covet the menu including Potato and Roe (slow-cooked Charlotte potato with smoked trout herring, roe and beurre blanc), which will feature potatoes sourced from the Southern Highlands.

The restaurant will also serve dishes that are unique to Sydney such as Beef and Oyster, which sees Wapengo or Wagonga oysters teamed with Shiro Kin full-blood Wagyu reared in New South Wales and South-East Queensland.

Oncore’s wine program heroes local and international wines, with a cellar holding more than 3,000 bottles. The 68-seat restaurant also has a dedicated cocktail bar overlooking the harbour.

The kitchen will be led by Head Chef Alan Stuart, who first worked alongside Smyth in 2012.

Stuart has worked in the kitchens of heavy-hitting venues including New York’s Eleven Madison Park and Frantzen in Stockholm before joining Core in London last year.

Michael Stoddart is spearheading the front-of-house team as restaurant manager and joins after time at Bennelong in the same position.

Bookings open on 4 November.