Sam Miller, former executive sous chef at Noma in Copenhagen has opened his first solo restaurant, Silvereye. Silvereye sits on the second floor of The Old Clare Hotel in Chippendale, and is open for dinner Tuesday through to Saturday.
Showcasing the best of Australian ingredients with a focus on vegetables, the menu takes reference from northern European cuisine. The food at Silvereye has a strong natural aspect, focusing on herbal, vegetable, and floral elements; creative but always respectful of the original ingredient.
Silvereye serves two different tasting menus of eleven to seventeen courses that will change regularly. The menu features traditional techniques such as pickling, fermenting, salting, curing and smoking in a contemporary style. Dishes will vary from table to table given Sam’s focus on interesting ingredients, often only available in small quantities. Both short and long menus start with an array of fast paced snack dishes, then move through to vegetable, fish and meat courses followed by a series of desserts.
“I’m excited to be opening my first restaurant in Australia. For one thing, the weather is magic and during the past year I have spent living here I have been amazed by the different ingredients to what I’ve worked with in the past.” said Miller.
Designed by Matt Darwon, the intimate dining room features American oak joinery and blackbutt herringbone parquetry. Bathed in natural light with windows overlooking Broadway, the dining room is set around an open kitchen with a custom-made pass of Calcutta marble and heritage sandstone, finished to reflect the look of a Silvereye bird picking away at the façade. Byron Bay’s Anna-Karina was commissioned to make custom ceramic service ware, as was Loh Lik Kian from Singapore.
James Audas, an Australian who is also a Noma alumni, met Sam at the world-renowned restaurant in Copenhagen and brings his front of house expertise and extensive wine-knowledge to Silvereye as restaurant manager. The drinks list focuses on the ideals of sustainable viticulture, a minimal approach to winemaking and the expression of terroir, including small grower producer Champagne, a carefully crafted spirit collection and a focus on small European and Australian producers. Young, up and coming producers like Gentle Folk, Chapter Wines and CRFT make up pivotal parts of the wine list. Silvereye also offers a non-alcoholic beverage pairing featuring vegetable and fruit juices as well as tea infusions, such as a watermelon and bergamot soda as an aperitif.
Silvereye
20 Broadway, Chippendale
Entrance via The Old Clare Hotel, L2, 1 Kensington Street
For more information please visit – www.silvereye-restaurant.com.au
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