High-profile UK chef Clare Smyth brings her culinary expertise to Crown Sydney

The three-Michelin-star chef has chosen Sydney for her first international venue.

Acclaimed chef Clare Smyth has revealed plans to open her first restaurant outside of the United Kingdom, choosing Sydney for her new culinary project.

Oncore by Clare Smyth will open at Crown Sydney in July 2021, overlooking Sydney Harbour from level 26 of the newly opened tower.

Smyth’s passion for food and nature stems from her childhood, growing up on a farm in Northern Ireland, before moving to England to begin her culinary career.

She trained in some of the most celebrated kitchens in the world including Alain Ducasse’s Le Louis XV in Monaco and worked under Gordon Ramsay for 13 years and was chef patron at Restaurant Gordon Ramsay before opening her own restaurant.

Smyth was recently awarded three Michelin stars for her London restaurant Core by Clare Smyth, becoming the first female to receive the accolade in the UK.

Artist's impression of Oncore by Clare Smyth, SYdney
Artist’s impression of Oncore by Clare Smyth

Speaking on the new restaurant concept, Smyth said she wanted the Sydney venue to have its own identity, while paying homage to Core.

“I named my first restaurant ‘Core’ as it is from the heart, a seed of something new, and has strong ties to nature,” she said.

“As the new restaurant will build upon the success of Core, it seems fitting to call it ‘Oncore’ — a play on the word ‘encore’ meaning a follow-on performance demanded by the audience.”

The 68-seat venue will also offer a Chef’s Table experience, seating diners directly in front of the kitchen for an up-close dining experience. The restaurant will also feature a cocktail bar overlooking the harbour, with a fun and innovative beverage menu.

Menu highlights

Oncore by Clare Smyth will serve up some of the chef’s signature dishes with an Australian twist, retaining an emphasis on sustainable food.

Among the highlights will be one of the London restaurant’s signature dishes, ‘Potato and Roe’, a slow-cooked Charlotte potato topped with smoked trout and herring roe, served with beurre blanc.

At Oncore, the dish will feature potatoes produced by fourth-generation family farmers from the Southern Highlands.

The restaurant will have a strong focus on global wines, with more than 3,000 bottles to housed in the cellar, representing the best of Australia, as well as wines from Bordeaux, Burgundy and further afield.

Artist's impression of Oncore by Clare Smyth, SYdney
Artist’s impression of Oncore by Clare Smyth

Leading Oncore will be New Zealand-born head chef Alan Stuart, who will bring his passion for natural, sustainable food, while hospitality veteran Michael Stoddart will join as restaurant manager.

Crown Sydney executive general manager Mark Holmes said having Smyth on board is a testament to the reputation Australia has around the world.

“We are thrilled that in Clare Smyth we have yet another talented and respected chef joining the Crown Sydney family, really cementing it as a leading food destination for Sydney,” he said.

Oncore by Clare Smyth will join Crown Sydney’s portfolio of renowned culinary concepts, including the world-famous Nobu, a’Mare by Alessandro Pavoni and Woodcut from Sydney duo Ross and Sunny Lusted.

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