Between the historic Rocks and CBD, and just a stone’s throw from the harbour, the Sydney Harbour Marriott at Circular Quay has all you need for a reviving city playcation. And it’s about to become your newest degustation destination.

Walk through the front doors and you’re greeted with the opulence of the Greatroom, housing an open lobby, lounge area, bar and Silvester’s, the hotel’s award-winning restaurant. A nod to the venue’s history, the restaurant is named after the Silvester brothers, who ran a butchery where the restaurant now stands. The offerings of the current occupants honour the history of the space, but are anything but old fashioned. 

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The modern Australian restaurant, fronted by Head Chef Raphael Szurek, takes pride in highlighting Australian produce but borrows techniques from around the world. The Chef’s Table Degustation, which launches February 25 and runs for a series of dinners through February and March, highlights the best of sustainable seafood over seven courses.

Seated right in the action at a table for 10 next to the kitchen, the experience sees you interacting with the chefs while you watch each course being prepared.

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Although the menu may evolve over each dinner, watch out for highlights like Appellation Sydney rock oysters, hibachi-grilled Skull Island prawns with house-made XO sauce and finger lime, or Yellowfin tuna poke with bottagra and puffed sago. A palate cleanser of mandarin and sansho pepper sorbet will have your taste buds bouncing, while you watch the Pavlova 2.0 being made in front of you, with a flourish of liquid nitrogen theatre to finish off the hibiscus and cherry-flavoured dessert. Each course is paired with matching wines, with an emphasis on local drops, and you’ll even get a housemade gift from the kitchen to take home.

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The Marriott experience continues long after the dinner, too. Take an evening nightcap at the bar, or treat yourself to one of the Opera View Suites for the evening and wake up gazing at the sails of Sydney’s iconic House and across the harbour. Don a robe and order an eggs Benedict breakfast to your room, before exploring the Rocks or wandering through the Museum of Contemporary Art. Next, the front desk can organise a picnic lunch to take to the Royal Botanical Gardens, where you can enjoy a cheese and charcuterie hamper to finish off your staycation.

It’s a five-star experience all round.

Price: $188, with paired Australian wines
Dates: The Chef’s Table Degustation, February 25, 26, & Mar 4, 5, 11, 12, 18, 19
Time: 6pm
Places are limited, book via marriottonline.link/sydmccheftable
Further info: silvesters.com.au/whatson