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Silvereye – Chippendale

The silvereye is a minute, omnivorous bird native to Australia and New Zealand. It’s also the name of the fine dining restaurant that has opened in the newly renovated Old Clare Hotel.The head chef is Sam Miller, who was the sous chef at Noma and Faviken (I was watching a food documentary that featured Noma and Sam Miller popped up in a segment!). It’s no surprise the 17 course degustation has a strong focuses on fresh, local produce. For those with a smaller appetite, there is a Short course of 12 dishes for you.

Finding the restaurant can be slightly tricky, my father and I spent a few minutes before we finally found the elevator that leads to Silvereye.As I entered the restaurant, I was greeted warmly by the entire staff including the chefs. The open plan kitchen is situated right next to the entrance, allowing most diners an unobstructed view of the chefs including Sam Miller!

However, my father and I are seated to the far corner, which means our view of the kitchen is slightly limited. But I did catch a few glimpses of Sam Miller.

Snacks

The degustation begins with 7 snacks that range from the simple such as White Asparagus to more intricate items such as the fried Red Spotted Whiting covered in sea vegetables. Be prepared to get your hands dirty as no cutlery is provided for the snack portion of the meal!
Pig & Wattle
Shrimp in a box
Sunflower & Geranium Crisp Bread
White Asparagus

 

 Tommy’s Turnip Tempura

 

Artichoke & Brown Butter
Red Spotted Whiting

Mains

With the snack done and dusted, cutlery is laid on our table and the first dish to arrive is Peas with Broad beans & Seaweed. This is followed by a very Australian dish, Beetroot & Blackcurrant, the thin sheets of beetroot have been salt baked to perfection. Next, we have Cobia & Fennel with Lard, Blue Eye Cod with Mushroom Broth, Oxtail & Radicchio and Juniper smoked Lamb.

Beetroot & Blackcurrant
Cobia & Fennel with Lard

 

Blue Eye Cod with Mushroom Broth

 

Oxtail & Radicchio
Juniper smoked Lamb


Dessert

The desserts start off with the A Big Raspberry, a gorgeous sweet concoction with you guess it raspberry spread throughout.
Cherry Blossom Ice Cream & Pumpkin
Celeriac & Beer

 

2 & 1/2 hours later, we have reached the end of the degustation with Silvereye’s petit four named Milk Tart.

Verdict

I believe chefs are storytellers, every dish they create has a message or meaning. At Silvereye, Sam Miller takes you on a culinary journey across Australia – visiting land and sea. You are introduced to new ingredients that are plated with precision and masterful technique. The service is impeccable, the waitstaff were attentive and explained every menu item clearly.

This was a wonderful culinary experience that my father and I thoroughly enjoyed. The flavours are purposefully subtle, so if you are expecting bursts of flavour in every dish then Silvereye may not be for you.

Recommended dishes: It’s a degustation, so eat everything! 
Atmosphere: Intimate and Scandinavian
Price: Long course is $175 p.p, Short course is $140
Stars:
One star means good, two means very good, three is excellent and four is absolutely incredible culinary experience.
This post was based on an independently paid visit.

Silvereye
20 Broadway
Chippendale
Tel: +61 (02) 8277 8520
Silvereye Menu, Reviews, Photos, Location and Info - Zomato

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2 Comments

  • Reply
    chocolatesuze
    November 1, 2015 at 1:17 pm

    love the presentations of the snacks but woah that lamb has me drooling!

  • Reply
    Sara | Belly Rumbles
    November 3, 2015 at 11:36 am

    It all looks so good, can't wait to visit.

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