Silvereye Set to Open at The Old Clare Hotel
With ex-Noma executive sous chef Sam Miller at the helm.
September 21, 2015
You’ll find Silvereye on the second floor of the revamped Old Clare Hotel. It’s the second restaurant to start serving there, with Automata having opened its doors on September 16 and the last member of the triad, Kensington Street Social, coming soon.
Headed by executive chef Sam Miller (former executive sous chef at Copenhagen’s Noma), Silvereye’s open-plan kitchen is promising two tasting menus, driven by premium Australian produce and created with traditional techniques, like pickling, fermenting, salting, curing and smoking. Miller, who’s originally from York, UK, has teamed up with Orana’s Jock Zonfrillo to come up with unique recipes, featuring native ingredients. Current dishes include raws clams, raw cauliflower alongside yabbi a la pyramid; carrots with lingon berries and cream, alongside oyster, potato, melon; and Jerusalem artichoke alongside leeks with pig’s feet and white beer.
Meanwhile, the drinks menu is inspired by sustainability, minimal intervention and terroir (i.e. expression of natural location). That means a varied and interesting list of premium boutique wines from both Australian and overseas. And there’s a serious focus on high-end champagne.
Silverye opens at 20 Broadway, Chippendale on Tuesday, September 22 and will be open for dinner Tuesday to Saturday. Reservations are essential.
Check out the rest of The Old Clare Hotel over here.
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