Silvester’s Restaurant, nestled in the heart of the city, has recently undergone an extraordinary transformation under the skilled guidance of its new Head Chef, Abhi Dey. With a remarkable track record of over 13 years, Chef Abhi’s culinary journey through some of the world’s most prestigious Michelin-starred and hatted restaurants shines through in the menu. His passion for locally sourced produce and support for artisans adds a distinctive and memorable touch to the dining experience.
The evening began with an enticing Chef’s selection of snacks, setting the tone for an exceptional culinary adventure. The Shitake mushroom broth, a comforting and richly flavoured start, was followed by the unique Lemongrass and gooseberry oysters, tantalizing the taste buds with an exquisite fusion of flavours. The Mussels umeboshi froth with Japanese plum was a delightful surprise, presenting a harmonious blend of umami and sweetness. The Noir crisp beef tartare with nasturtium edible flowers was a true work of art, beautifully presented and exceptionally flavoursome. The combination of these appetizers was thoughtfully curated and complemented perfectly by the Blue Pyrenees Estate Midnight Cuvee 2021, enhancing the overall experience.
The Blue Pyrenees Estate Midnight Cuvee 2021 is a sparkling wine that captivates with its elegance and finesse. With a pale straw colour and fine bubbles, it offers a delicate bouquet of citrus and stone fruits, complemented by subtle notes of brioche and toasted almonds. On the palate, this cuvée displays a vibrant acidity, balanced by a creamy texture and flavours of ripe apples, lemon zest, and a hint of hazelnut. The finish is long and refreshing, leaving a lingering impression of crispness and sophistication.
For the entree, the menu continued to impress with a stunning array of dishes. The Spencer Gulf Kingfish, delicately paired with persimmon and lemon myrtle, was a marriage of textures and tastes that left a lasting impression. The King Prawns, adorned with lardo and lemon butter, added a touch of decadence and a delightful hint of heat from the chilli. The Bremerton Batonnage Chardonnay served alongside these enticing dishes, offered a superb wine pairing, elevating the flavours to new heights.
The Bremerton Batonnage Chardonnay is a white wine that showcases the beauty of the variety. It presents a brilliant golden hue and releases an enticing aroma of tropical fruits, such as pineapple and mango, mingled with hints of vanilla and toasted oak. The palate reveals a rich and creamy texture, with flavours of ripe peaches, lemon curd, and a touch of caramel. The wine exhibits a well-integrated acidity, providing balance and a lingering finish that combines fruitiness and subtle oak nuances.
Moving on to the main course, the culinary journey took an exciting turn with dishes that exemplified Chef Abhi’s creativity and skill. The Snapper, enhanced by avocado and whey butter, was a testament to the artistry of the chef, with each element carefully curated for a harmonious balance. The Lamb Rack, elevated by black garlic and wood ear mushrooms, melted in the mouth and showcased the use of top-quality ingredients. A surprise addition to the menu, the Dry Aged Duck with Davidson plum ketchup and beetroot, was a revelation, demonstrating the chef’s willingness to experiment and delight diners with unexpected delights. The Pedestal Margaret River Cabernet Sauvignon, a bold and robust wine choice, complemented the mains splendidly.
The Pedestal Margaret River Cabernet Sauvignon is a red wine that displays the characteristics of its noble grape variety with finesse. Deep ruby in color, it exudes an enticing aroma of blackberries, cassis, and hints of cedar and tobacco. On the palate, it delivers a full-bodied experience, with velvety tannins and flavors of ripe plums, blackcurrants, and dark chocolate. The wine showcases excellent structure and balance, with a lingering finish that reveals subtle spice and a touch of mint. A truly remarkable expression of Margaret River Cabernet Sauvignon.
Sides at Silvester’s Restaurant are far from an afterthought. The Crispy Brussel Sprouts, enhanced with miso and herb yoghurt, provided a delightful contrast of textures and flavours, although not as crispy as we would like them to be.
As the night progressed, it was time for the grand finale – the desserts. Now, disclosure, we ate a fair bit and we Chef had plans for us to try a couple of items. The Citrus, a refreshing combination of passionfruit sorbet, yuzu, and mandarin granita, served as a delightful palate cleanser after the richness of the main course. The Bay Leaf Ice Cream, paired with preserved berries, rose water, and fig leaf oil, showcased Chef Abhi’s creativity in transforming a classic dessert into a sensational work of art. An indulgence that left a lasting impression.
Throughout the evening, the attentive and knowledgeable staff at Silvester’s Restaurant enhanced the dining experience, ensuring impeccable service and ambience. With luxury furnishings, lobby level restaurant and an open kitchen. The passion and dedication of Chef Abhi Day shone through every dish, making the perfect date night experience truly unforgettable. Might have to check on the air conditioning as it was a touch cold.
We had a remarkable dining experience that showcases the finest ingredients, expert craftsmanship, and a flair for creativity. From the enticing snacks to the impeccable dessert selection, each course is a testament to the chef’s expertise and passion for his craft. Silvester’s Restaurant is a must-visit for those seeking an unforgettable gastronomic journey in a refined and elegant setting.
Silvester’s
1 Bulletin Pl, Sydney NSW 2000, Australia
T: +61 2 9259 7330 | E: bookings@silvesters.com.au | Book Online
Thursday – Saturday: 6pm – 9pm
