Calling all gourmet seafood lovers, if you’ve ever wanted to watch up close as a Michelin Star-trained chef create stunning mouth-watering dishes, now is your chance with Silvester’s exclusive Chef’s Table series.
Dubbed “a hidden gem serving works of art” Silvester’s Restaurant’s long-awaited launch with this intimate series will take place from 25 February, for a select number of sessions over February and March.
The culinary journey
Guests will be treated to a complete seafood-focused immersive degustation experience as they enjoy a delicious seven course tasting menu paired with matching premium locally-focued wines – from South Australia’s McLaren Vale to award-winners in Tasmania.
With a focus on sustainable seafood and quality, locally grown produce, guests will sit at an intimate long wooden table in the heart of the kitchen. A feast for all five senses, guests will be treated to the ultimate foodie experience while award-winning chef Raphael Szurek prepares their tasting menu as they watch the process, from creating to culinary indulgence.
The menu will evolve and be uniquely crafted to each evening, revealed and guided through by the chef. A premium, fresh, and creative mix of ingredients and dishes include the likes of Yarra Valley Salmon Roe, Mandarin & Sansho Pepper Sorbets, Glacier 51 Toothfish with saffron koji, hibiscus and cherry desserts, plus more.
The Michelin Star-trained chef
Raphael was trained under the “father of French gastronomy” Paul Bocuse himself, and has developed his technique at innumerable awarded and Michelin Starred restaurants in Europe, Asia, Australia and more. His cuisine provides an exquisite global culinary journey of taste, techniques, and flavours.
“We are excited to be launching our new Chefs Table experience, a must-do for any food lover. Chef Raphael has created an amazing tasting menu guaranteed to take your tastebuds on a culinary journey. Guests will be sitting in the heart of the kitchen and be able to interact with the chefs as each dish is prepared for them,” said Mehmet Alpdogan, Assistant Restaurant Manager, Silvester’s.
Each guest will part with a house-made gift from the chef himself.
Silvester’s Chef’s Table is limited to 10 guests and for a limited time only.
More on the sustainable seafood: https://marrstar.box.com/s/17mauchppsw4zsrc8bfs0t7x5ox81r5g
Price: $188 with paired Australian wines
Dates: Chef Table Fri, Sat – Feb 25, 26; Mar 4, 5, 11, 12, 18, 19
Time: 6pm
Places are limited.
Booking and info:
Ticketing: https://marriottonline.link/sydmccheftable
Further info: https://www.silvesters.com.au/whatson
Email: [email protected]
SAMPLE MENU
Yarra Valley Salmon Roe Served on the thumb
Appellation Sydney Rock Oysters Jeju mandarin & dill mignonette
Deviation Sparkling Rose
Hiramasa Kingfish Crudo Lime, chili, nori crisp
Gemtree Luna Crescent Fiano, McLaren Vale SA
Mooloolaba Yellow Fin Tuna Poke Bottarga, puffed sago
Rockburn Estate Pinot Gris, Marlborough
Jumbo Skull Island Prawn XO Sauce, finger lime
Bremerton Battonnage Chardonnay, Langhorne Creek SA
Glacier 51 Toothfish Saffron koji, edamame
Montalto Estate Pinot Noir VIC
Mandarin & Sansho Pepper Sorbet
Josef Chromy Botrytis Riesling…
Pavlova 2.0 Hibiscus, Cherry
Konrad Late Harvest Riesling, Marlborough
