Lyonnais Culinary Takeover | Bastille Week

Michelin Star-experienced French chef, Raphael Szurek, will be offering the classic Lyonnais culinary experience of a “bouchon” (a traditional, iconic bistro), coupled with an exciting French thematic makeover.

Trained under globally renowned French chef Paul Bocuse in Lyon, dubbed “the Pope of French cuisine,” Raphael brings the truest experience and essence of the region’s cuisine.
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THE FOOD
Seven curated items will provide an authentic degustation à la française like no other. From Champagne-infused oysters to foie gras, bouillabaisse (a traditional soup) to truffled beef cheek parmentier. Each exquisite item can be paired with an extensive range of French and international drops by the expert sommeliers.

THE EXPERIENCE
Silvester’s will also have a French makeover – theming, music, attire and more. This, paired with open-plan kitchen at the heart of the dining space, will provide patrons a truly immersive Lyonnais dining experience, as they witness the French Chef de Cuisine create culinary art in front of their very eyes.

BOOKINGS

$79pp – 4 courses
$139pp – 7 courses incl. glass of French wine on arrival

reservations@silvesters.com.au
02 9259 7330
www.silvesters.com.au/book

When booking online, select your date of choice, and select the Bastille Week option.

Marriott Bonvoy members can pay for the experience with points. Contact restaurant for details.

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THE MENU
Comté Gougères
Thyme + rosemary salt

Signature oysters
Champagne mignonette
Or
Foie gras & yellow chicken pâté en croute
Smoked mayonnaise

Bouillabaisse
Rouille + croutons
Or
Braised beef cheek Parmentier
Winter black truffle + pomme puree

Tête de Moine
Honey + pears
Or
Lychee & Raspberry Vacherin
Hibiscus + meringue

 

2019-06-18T23:40:55+00:00June 11th, 2019|