Tucked away in Sydney’s Bulletin Place is Silvester’s. A fail-proof dining experience that’s equally immersive as it is intimate.
Serving up melt-in-your-mouth dishes and delectable drinks, this award-winning restaurant is fast becoming a hotspot for Sydneysiders and international visitors. A nod to the ‘Silvester Brothers’ - Sydney’s earliest butchers who occupied the space a lifetime ago - Silvester’s is a grand yet inviting space with earthy, contemporary décor, and plenty of cosy nooks.
From produce to plating up, Silvester’s open kitchen is a gastronomic spectacle, to say the least, and you can follow your food’s journey from start to finish. Watch on as each chef prepares elements of dishes at their dedicated stations with finesse and attentiveness. With a front row seat, it’s seriously easy to get swept up in the culinary magic and you’d be forgiven for thinking it’s dinner and a show.
Taking a theatrical and, at times, architectural approach to fine dining, French Chef de Cuisine Raphael Szurek’s dishes are unquestionably unique and tell a global narrative that’s both intriguing and delicious. And he’s kind of a big deal, too. Apprenticing under renowned Lyonnais chef, Paul Bocuse, Raphael has mastered his culinary craft in countless Michelin Star restaurants across the globe, and is revered for his signature style and scrumptious fusions. Whether he's pouring liquid nitrogen or delicately garnishing with plating tweazers, watching Raphael work is facinating.
Our go-to dish? The squid carbonara with quail egg and housemade guanciale – oomph! An artistic and modern take on the classic carbonara, Raphael and his team swap predictable pasta for soft South Australian squid, and top it off with bonito flakes and nori seaweed. Trust us, it’s a game-changer. Oh, did we mention the wine list? Pure sommelier splendour. Offering a diverse range of over 100 local and international wines, Silvester’s carefully curated wine list is memorable and bursting with award-winning winemakers.
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