The first (and only) female chef to be awarded three Michelin Stars in the UK, owner and celebrated chef of Core restaurant in London, featured chef on Netflix’s Chef’s Table series and an innovator lauded for her culinary prowess, Clare Smyth MBE is undoubtedly a global food legend.

And, within a matter of weeks, Sydneysiders will be able to sample Clare’s famed fare on home soil. Clare will open her all-new concept restaurant Oncore by Clare Smyth at Crown Sydney this November 18. The 68-seat locale is perched 26 storeys above Sydney Harbour, assuring all dining experiences are accompanied by an impressive view.

Putting our nation’s vibrant produce on a platform, the new restaurant will see Clare follow up her flagship London venue’s signature style – focussing on locally sourced ingredients and sustainable practices in delicious fashion.

Joining Clare will be Head Chef Alan Stuart, who has been a key player at Core in London and is now working alongside Clare to develop the menu at Oncore by Clare Smyth. The New-Zealand-born chef brings his valued experience from a range of Michelin-starred dining destinations, including Restaurant Gordon Ramsay, Eleven Madison Park in New York and Frantzen in Stockholm. Also joining the team is Michael Stoddart as Restaurant Manager, bringing his hospitality credentials from London’s SoHo House and Bennelong in tow.

On the menu, guests can expect to see a selection of Core’s central dishes, including the now-famed ‘Potato and Roe’ (a slow-cooked potato topped with smoked trout and herring roe and beurre blanc) – an homage to Clare’s Northern Irish heritage. Alas, at Oncore, the potatoes will be plucked from the land of local Southern Highland fourth-generation farmers, who use regenerative farming practices.

Clare insists that Oncore, though a close sibling to its London counterpart, will have a distinct identity of its own. “I named my first restaurant ‘Core’ as it is from the heart, a seed of something new, and has strong ties to nature. As the new restaurant will build upon the success of Core, it seems fitting to call it ‘Oncore’  — a play on the word ‘encore’ meaning a follow-on performance demanded by the audience,” she said.

The harbour will also form more than a backdrop, with Clare drawing on the iconic setting as menu inspiration. ‘Beef and Oyster,’ a dish that pays tribute to England’s Victorian-era will feature locally sourced oysters with wagyu beef from the Hunter Valley region and the Darling Downs of South East Queensland. The chef looks forward to working with local producers and farmers to bring Oncore’s menu to life.

Of course, the wine list has not been overlooked, with more than 3000 bottles in the restaurant’s cellar – showcasing Australian drops alongside those from Bordeaux, Burgundy and other top-notch grape-growing regions around the world.

Oncore by Clare Smyth will neighbour the notable likes of Nobu, a’Mare by Alessandro Pavoni and Woodcut by restaurant veterans Ross and Sunny Lusted.

Oncore will take bookings from November 4 at 11am, with the first tables available on November 18.  For more information or to book, visit crownsydney.com.au.

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