The appointment of international chef Abhijit (Abhi) Dey as Head Chef at Silvester’s, ushers in a new dawn at the flagship restaurant at Sydney Harbour Marriott Hotel, Circular Quay.
The Silvester’s name pays homage to the Silvester Brothers, one of Sydney’s earliest butchers and providores of fine meats and produce, who traded on the current site at the corner of Pitt Street and Bulletin Place from the late 19th to the early 20th century.
Silvester’s philosophy focuses on simplicity, quality and thoughtfully prepared dishes with service that is attentive yet relaxed. The fresh new contemporary Australian menu is designed to share, taking guests on a journey from smaller plates through to larger dishes. The menu focuses on cured meats, fresh seafood and prime cuts from the butcher’s block. The a la carte menu features a selection of Australian seafood such as, Freshly shucked oysters with gooseberry, King prawns with lemon butter and chilli, and mains such as Murray cod with avocado and whey butter.
In addition, Silvester’s will offer a seasonal five-course ‘chef’s selection’ menu that will feature a selection of Abhi’s favourite dishes. Some highlights include, Spencer Gulf kingfish served with persimmon, lemon myrtle and almond fraiche, Dry-aged Wollemi duck with Davidson plum ketchup and beetroot, and Margra lamb rump with black garlic, wood ear mushrooms and bone marrow.
Born, raised and educated in Kolkata, India, before relocating to Auckland, Abhi made waves across the Tasman at award-winning eateries including Orphans Kitchen, Clooney, SO/ AUCKLAND and The Sugar Club at Skycity where he was Head Chef and gained a reputation for his creative use of endemic New Zealand ingredients. He brings the same focus to Silvester’s.
Abhi says: “The provenance of ingredients and seasonality is an important part of our philosophy at Silvester’s. 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. This allows us to take guests on that journey when they dine with us.
Silvester’s is positioned in the heart of the Sydney Harbour Marriott Hotel, featuring an open kitchen, where diners can watch the chefs at work.
The beverage list features more than 80 Australian, New Zealand wines to complement the menu, as well as a selection of Australian sparkling and French champagne and signature cocktails.
Silvester’s is open for dinner Thursday to Saturday from 6pm. For reservations visit www.silvesters.com.au.
