A Lyonnaise culinary experience is popping at the Marriott Hotel in Sydney.
Lead by a French chef with Michelin Star-experience.
In honor of Bastille week, Silvester’s multi-award-winning contemporary restaurant is having a Lyonnaise takeover for just seven days – cuisine, theming, music and more!
Between the 8th and 14th of July, Michelin Star-experienced French chef, Raphael Szurek, will be offering the classic Lyonnais culinary experience of a “bouchon” (a traditional, iconic Lyon bistro) at Silvester’s. The exquisite offerings will be crafted from techniques inspired by globally renowned French chef Paul Bocuse, dubbed “the Pope of French cuisine,” under whom Raphael was trained.
Seven curated items will provide an authentic degustation à la française like no other. From Champagne-infused oysters to foie gras, bouillabaisse (a traditional soup) to truffled beef cheek parmentier. Each delectable item can be paired with an extensive range of French and international wines – from a selection of over 100 premium drops – by expert in-house sommeliers.
Complementing the food, Silvester’s will also have a French makeover – theming, music, attire and more. This, paired with an open-plan kitchen at the heart of the dining space, will provide patrons a truly immersive Lyonnais dining experience, as they witness the French Chef de Cuisine create culinary art in full display.
Chef Raphael states “the French menu was inspired by my very first years in the kitchen in Lyon, the capital of French gastronomy. It is the true experience and essence of French cuisine without unnecessary artifices; showcasing classic techniques, the best locally sourced products, and authentic tastes.”
When: 8th – 14th July
Where: Silvester’s, 1 Bulletin Pl, Sydney NSW 2000
$79pp – 4 courses; $139pp
7 courses and a welcome glass of French wine
About Silvester’s Restaurant
Rated 5 stars, Silvester’s is a multi-award-winning, spectacularly designed restaurant. Their creative contemporary Australian cuisine is an intriguing showcase of global flavours and techniques by Michelin Star-experienced French chef, Raphael Szurek. Each exquisite item – at its core – is crafted from locally sourced all-Australian fresh produce and is complemented by over 100 premium Australian and International wines. With a front-row seat to the kitchen and a mix of open and intimate spaces, Silvester’s provides a truly immersive dining experience.
@silvestersrestaurantandbar | silvesters.com.au
About Raphael Szurek, Chef de Cuisine
French Chef de Cuisine, Raphael Szurek, had his origins in Paris, France and had the privilege of apprenticing with the renowned Lyonnais chef Paul Bocuse, dubbed “the Pope of French cuisine.” In addition to being degree-trained in the profession, Raphael mastered his craft across innumerable Michelin Star and award-winning restaurants across Europe and Asia (including Vietnam and China), picking up and fusing global techniques and flavours to create his uniquely signature style. Find out more about him on Instagram: @raphael_szurek
Comté Gougères Thyme + rosemary salt
Signature oysters Champagne mignonette
Foie gras & yellow chicken pâté en croute Smoked mayonnaise
Bouillabaisse Rouille + croutons
Braised beef cheek Parmentier Winter black truffle + pomme puree
Tête de Moine Honey + pears
Lychee & Raspberry Vacherin Hibiscus + meringue
Awards and accolades:
Brasserie of the Year 2018 – TAA Awards
Winner of LUX Restaurant & Bar Awards 2018
One Chef Hat, Australian Good Food Guide 2019
TripAdvisor Certificate of Excellence 2019
Ryan is Contributing Editor