Restaurants

Silvereye Opens in Chippendale

By Ally Parker - 03 Oct 2015

silvereye restaurant in Sydney
silvereye restaurant in Sydney
silvereye restaurant in Sydney
silvereye restaurant in Sydney
silvereye restaurant in Sydney
silvereye restaurant in Sydney
silvereye restaurant in Sydney
silvereye restaurant in Sydney
silvereye restaurant in Sydney
silvereye restaurant in Sydney
silvereye restaurant in Sydney
silvereye restaurant in Sydney
silvereye restaurant in Sydney
silvereye restaurant in Sydney
silvereye restaurant in Sydney
silvereye restaurant in Sydney
silvereye restaurant in Sydney
silvereye restaurant in Sydney
silvereye restaurant in Sydney
silvereye restaurant in Sydney
silvereye restaurant in Sydney
silvereye restaurant in Sydney
silvereye restaurant in Sydney
silvereye restaurant in Sydney

Already one suave bar-hop away from being Sydney’s number one for ambience and well-crafted cocktails, Chippendale has kicked it to the next level with new Sydney restaurant Silvereye, putting us dangerously close to Veruca Salt levels of spoilt. 

Set up at The Old Clare Hotel and run by British-born Sam Miller (former executive sous chef at Noma), Silvereye is the healthy dash of Europe Chippendale didn’t even know it needed—but is accepting with open arms and hungry bellies. 

Open for dinner Tuesday through Saturday, Silvereye (which we’re convinced sounds like a super cool Bond villain) serves seasonal morsels with a strong focus on herbal, vegetable, and floral elements. On offer are two pre-set tasting menus of eleven or seventeen courses filled with contemporary emphasis on pickling, fermenting, salting, curing and smoking the most interesting—and often hard to find—ingredients. 

Prepare to settle in with a pal for snack dishes, vegetable, fish, meat and dessert courses on the second floor of The Old Clare Hotel in a space designed by Matt Darwon. Featuring American oak joinery and the finest blackbutt herringbone parquetry this side of The Block, Silvereye offers diners a view of Broadway or the open-plan kitchen for an intimate, personalised meal. The dining room itself features custom-made Calcutta marble, heritage sandstone and custom-made ceramic service ware commissioned by Anna-Karina and Loh Lik Kian.

And what would an evening of degustation be without a tipple or two? You’ll be sipping on wine and Champagne curated by James Audas, an Aussie and Noma alumni, with newbies on the wine block Gentle Folk, Chapter Wines and CRFT. See you—and the herringbone parquetry—at this new Sydney restaurant real soon!


Image credit: Jackielyn Powell

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