Ex Noma sous chef, Sam Miller has opened his first solo restaurant, Silvereye, within The Old Clare Hotel in Chippendale.
Located on the second floor of the building, Silvereye utilises seasonal Australian ingredients to create dishes that takes reference from Northern European cuisine. According to Miller, the food will have a strong natural aspect, focusing on herbal, vegetable, and floral elements.
Two tasting menus will be on offer at the restaurant: one consisting of 11 courses and the other of 17, both of which will change regularly. The menu features traditional techniques such as pickling, fermenting, salting, curing and smoking in a contemporary style.
Miller’s focus on interesting ingredients (many of which are only avaliable in small quantities) will mean that dishes will often vary from table to table. Both 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.
The interior of the venue has been designed by Matt Darwon and features American oak joinery and blackbutt herringbone parquetry. The dining room is set around an open kitchen with a custom-made pass of Calcutta marble and heritage sandstone. Custom made ceramic service ware has been created by both Byron Bay’s Anna-Karina and Loh Lik Kian from Singapore.
Front of house will be headed up by restaurant manager and fellow Noma alumni, James Audas, who will bring extensive customer service and wine knowledge to the role.
The drinks list focuses on the ideals of sustainable viticulture and focuses on young, up and coming wine producers such as Gentle Folk, Chapter Wines and CRFT. A carefully crafted spirit collection and a focus on small European and Australian producers will also be on offer, as well as a nonalcoholic beverage pairing featuring vegetable and fruit juices as well as tea infusions, such as a watermelon and bergamot soda as an aperitif.
