Deb Carr
2 min
Last night I attended a media event at Silvester's and Three Bottle Man; a contemporary Australian restaurant. Part of the fun was an interactive cocktail masterclass at Sydney’s only bar to serve all-Aussie produce and beverages, Three Bottle Man. The night was to showcase this new venue and bar.
Three Bottle man is an unique little laneway bar (reminds me of Melbourne) which transitions from cafe in the morning to funky bar at night. It's great to see this end of town becoming quite sophisticated. I've been told the coffee is good!
We also had a demonstration by Head Chef, Raphael Szurek at Silvester’s restaurant on how he makes a delicious dessert with cured ham. I kid you not!
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There was a table of around 17 of us and we all shared in a tremendous meal. Those duck fat chips pictured above didn't last long!
The chicken dish about came out in a pan on straw - used in the cooking process. Tender, juicy and tasty.
Silvester's utilise season produce and these root vegetables were amazing.
Who can resist a plate of mushrooms when they look and taste this good?
Fish and seafood. Delicious. Everything we tasted was superb. I didn't try the beef as I'm not a big fan but the rest of my dinner partners certainly did.
My verdict? It's a winner. If you frequented the Marriott before the renovation and haven't been back since, please do go and check it out. It's a great area close to Circular Quay. Customs House Bar has also had a bit of a makeover and I was told they do High Teas for Buck Parties. Apparently plates of burgers and pies; something I must go and see for myself soon.