A 26-storey luxury haven with stunning views of Sydney is now offering one of the city’s most exclusive dining experiences for less.
The Oncore Bar, by Clare SmythLocated in the opulence of Crown Sydney, has just launched a tasting experience of one of the most awarded menus in the world.
Clare Smyth is a UK-based chef who has worked with Gordon Ramsay, has held three chef titles and is the only woman to hold three Michelin stars in the UK.
And its outpost of Australian fine dining, At the coreIt earned a coveted spot on the luxury gastronomy ranking La Liste, which crowned it as one of the 50 best restaurants in the world.
While menus in the main dining room start at $350 per person, the tasting menu is $150 per person and includes Clare’s signature dishes.
This exciting addition includes small plates of Western Australian marron royale with caviar, potatoes and roe with seaweed beurre blanc and wagyu beef with Sydney rock oysters.
The divine meal ends with the ‘core-teser’, Claire’s popular chocolate, malt and hazelnut version of Malteser, which appeared in the MasterChef 2024 final.
Guests will also have the option to add custom cocktail combinations for $80 per person and can order a la carte favorites such as fried chicken with caviar.
Clare Smyth, who has won three Oncore chef awards, is now offering a tasting version of her world-acclaimed fine dining menu for $150 per person.
A highlight of the value tasting menu is the Australian wagyu with oysters.
Clare Smyth spoke to FEMAIL about the inspiration behind the tasting menu, her upbringing on an Irish farm and the magic she brings to each dish.
“I designed the mini tasting menu to create a unique experience that allows guests to enjoy the bar space in a more relaxed environment… at their own pace,” he said.
“When Crown approached me, I knew it was a great opportunity that I couldn’t pass up. The venue’s iconic location and stunning views of one of the most beautiful cities in the world were undeniably appealing.
“Sydney holds a special place in my heart as I lived there for some time when I was younger and have always had a great love for Australia. This combination made it the perfect environment for Oncore.”
He said “carefully crafted” drink pairings, such as Port Philip abalone with the Gilder cocktail, come together in a truly exceptional way.
The internationally acclaimed chef added that the key to making a brilliant tasting menu is to ensure the flow from each dish to the next.
“Flavors must be carefully balanced, so that no one dish overshadows the next. The menu must be built on the fly,” he said.
The ‘Core-teser’, a chocolate and malt-enhanced version of the humble Malteser, is Clare’s signature dessert and was featured in the MasterChef 2024 final.
The opulent interiors of this stylish Sydney restaurant offer some of the best views in the city.
Why The Crown is the best (and super luxurious) weekend for foodies right now
TABLE FOR TWO OFFER
Right now from $799 per night You can indulge in one of the country’s finest fine-dining restaurants, such as Encore, Nobu or a’Mare, with an included $250 dining credit before retiring to the contemporary comforts of your room with panoramic harbor views and a bottle of chilled Piper Heidsieck Champagne.
The next morning, enjoy a buffet breakfast filled with seasonal fruits and handmade treats, served at open stations against a stunning Sydney backdrop.
ESCAPE IN SUITE
Of For $849 a night you can experience the best romantic getaway in the hotel’s beautifully decorated Executive Suite.
It also includes complimentary breakfast for two at Epicurean, valet parking and a 1:00 pm late check-out so you can leave feeling truly relaxed.
a’Mare is one of the most sought-after fine-dining Italian establishments in the country. The restaurant is currently offering 50% off the exclusive menu for all Friday lunches until September.
Clare’s passion and “deep respect” for quality produce comes from growing up on an Irish farm and being immersed in the culinary traditions of the British Isles.
“I’ve always been drawn to the simplicity and honesty of British and Irish cooking; humble ingredients are celebrated and transformed into something truly special,” she said.
Clare said she noticed a key difference between diners in Australia and those back home.
“They generally prefer to dine earlier in the evening compared to those in the UK,” he said, adding that they also “tend to savour their meals and take their time to enjoy the experience.”
And Australian fans of the chef can’t get enough of her “extraordinary” take on haute cuisine.
“This was without a doubt the best dining experience we have ever had, by far,” said one.
“Oncore is on a level of its own… experiencing the food here was something indescribable for me… with every bite your mouth will experience true joy and delight,” added another.
And the announcement of a new tasting menu with a more affordable price range was welcome news to Sydneysiders, who said they loved the new concept.
“My stomach and my diet need this,” said one.
