World-renowned chef Clare Smyth has today revealed that her first restaurant outside of the United Kingdom, Oncore by Clare Smyth will open at Crown Sydney in July 2021.
Oncore by Clare Smyth will offer a world-class dining experience from one of the world’s most acclaimed chefs – overlooking one of the most incredible views of Sydney harbour from level 26 of Sydney’s glamourous new lifestyle destination, Crown Sydney.
The arrival of Smyth’s dining experience to Sydney comes at an exciting time for the chef, with Smyth recently being awarded three Michelin stars in the 2021 Michelin Guide for Great Britain & Ireland, for her restaurant, Core by Clare Smyth in London, making her the first female to achieve this accolade in the UK.
Of the name, Smyth said she wanted the restaurant to pay homage to Core – but have its own identity.
“I named my first restaurant ‘Core’ as it is from the heart, a seed of something new, and has strong ties to nature. As the new restaurant will build upon the success of Core, it seems fitting to call it ‘Oncore’ — a play on the word ‘encore’ meaning a follow-on performance demanded by the audience.”
Smyth plans to give Oncore by Clare Smyth an Australian twist to the now-famous gastronomical experience on offer at Core by Clare Smyth, again with an emphasis on sustainable food. The Oncore menu will feature a selection of Core’s classic dishes, including the unexpected yet celebrated centrepiece of Smyth’s London restaurant, ‘Potato and Roe’, a slow-cooked Charlotte potato topped with smoked trout and herring roe, served with beurre blanc. The signature dish, which pays homage to Smyth’s farming childhood in Northern Ireland, gained recognition due to her desire of combining sophisticated cooking with the simplicity of style. At Oncore, the dish will feature potatoes produced by fourth-generation family farmers from the Southern Highlands who use developed methods to work with and support nature.
Oncore will also offer new dishes with a uniquely Sydney flavour, drawing inspiration from the harbour and its surrounds, including ‘Beef and Oyster’ — a dish inspired by the English Victorian-era beef, oyster and Irish stout pie. At Oncore, the dish will feature oysters from the Wapengo and Wagonga estuaries from the South Coast of New South Wales, and Shiro Kin Fullblood Wagyu beef sourced from the New England, Riverina and Hunter Valley regions (New South Wales), and the fertile Darling Downs of South East Queensland.
Leading the Oncore team will be New Zealand-born and raised Head Chef Alan Stuart, who will work closely with Clare Smyth to evolve the Core offering in its new Sydney location.
With a passion for natural, sustainable food, Stuart first worked with Clare Smyth in 2012, whilst she was Chef Patron at the three Michelin starred Restaurant Gordon Ramsay and has since gone on to work in some of the world’s most renowned Michelin starred kitchens including Daniel Humm’s three Michelin star Eleven Madison Park in New York, and Bjorn Frantzen’s three Michelin star restaurant Frantzen in Stockholm before returning to London in September 2020 to join the Core team.
Hospitality veteran Michael Stoddart will also join the Oncore by Clare Smyth opening team as Restaurant Manager. Originally hailing from South Africa, Michael found his passion for hospitality whilst working in London’s SoHo House and spent a decade travelling around the world gathering a great understanding of different cultures and cuisines. Most recently, Stoddart was the RestaurantManager at Bennelong, Sydney Opera House.
Set 26-levels above Sydney Harbour, the 68-seat establishment will provide patrons with sweeping views of the city’s harbour, including the Sydney Harbour Bridge and Sydney Opera House. For guests seeking a more exclusive experience, Oncore will also offer a Chef’s Table positioned directly in front of the kitchen, giving diners a front-row seat to watch her highly skilled team at work. Smyth is excited to work with the wealth of local farmers and producers to deliver seasonal dishes, celebrating the quality and diversity of produce available in Australia.
Wine will be heavily featured at Oncore, showcasing approximately 800 references with over 3,000 bottles housed in the cellar. A celebration of both the Southern and Northern hemispheres, the list will feature the best of Australia, as well as wines from Bordeaux, Burgundy, and an extensive and varied selection from the rest of the world. The restaurant will also feature a stunning cocktail bar overlooking the harbour waters below serving fun and innovative menu of cocktails.
Mark Holmes, Executive General Manager at Crown Sydney said: “Having Clare’s first restaurant outside of London, is a testament to the reputation Australia and Australian produce now has around the world. We are thrilled that in Clare Smyth we have yet another talented and respected chef joining the Crown Sydney family, really cementing it as a leading food destination for Sydney.”
Oncore by Clare Smyth is set to join the line-up of names at Crown Sydney, from the world-famous Nobu to a’Mare by Alessandro Pavoni and Woodcut from Sydney duo Ross and Sunny Lusted.
Oncore will open for dining from July 2021, with more details to be revealed in the coming months at
www.crownsydney.com.au
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