Steven Woodburn.

Abhijit (Abhi) Dey has joined the Silvester’s team to lead a new culinary chapter for the Sydney Harbour Marriott Hotel restaurant in Circular Quay.

Dey was born in India, before moving to Auckland to work in venues including Orphans Kitchen, Clooney, SO/ Auckland, and The Sugar Club at Skycity.

During his time in Auckland, Dey focused on the use of endemic New Zealand ingredients in his cooking, and will bring this same approach to the menu at Silvester’s.

“The provenance of ingredients and seasonality is an important part of our philosophy at Silvester’s,” says Dey.

“We are working with some of Australia’s most respected producers. Our commitment is to the farmer and we love sharing the story behind each dish.”

Dey’s appointment sees the launch of a five-course chef’s selection menu, which will include a range of the chef’s favourite dishes.

Some of the dishes include a dry-aged Wollemi duck with Davidson plum ketchup, Spencer Gulf Kingfish with persimmon, and Margra lamb rump with wood ear mushrooms.

Steven Woodburn.

Along with the chef’s selection menu, Silvester’s contemporary Australian offering includes an a la carte menu with small and large plates designed to share.

The local focus also carries over to the drinks offering, with a wine selection featuring over 80 Australian and New Zealand tipples.

Silvester’s is located at the Sydney Harbour Marriott hotel and is open for dinner Thursday through to Saturday.