All change at leading Sydney hotel restaurant

There's a new chef, a new menu and a new vibe at Silvester's at the Sydney Harbour Marriott at Circular Quay.

Indian-born Abhi Dey, fresh from stints at two New Zealand culinary hotspots, is the new head chef.

Prior to arriving in Australia last month, he was working at Harbour Society, the flagship restaurant of chic boutique hotel SO/ Auckland by Sofitel, and prior to this at The Sugar Club at Skycity, where he was head chef after the departure of the chef/founder Peter Gordon.

Dey, who has also done a stage at renowned Bangkok eatery Gaggan, has just launched his new menu, which focuses on cured meats, fresh seafood and prime meat cuts.

The a la carte choices include freshly shucked oysters with gooseberry; king prawns with lemon butter and chilli, and mains including Murray cod with avocado and whey butter.

There us also a seasonal five-course ‘chef’s selection’ menu that will feature a range of dishes including 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.

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

"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 open for dinner Thursday to Saturday from 6pm. See www.silvesters.com.au.

# Silvester's Restaurant is named after the Silvester’s Brothers, two of Sydney’s early butchers, who traded on the corner of Pitt Street and Bulletin Lane in the early 1900s.

Images: Steven Woodburn