Nestled within the luxurious Crown Sydney in Barangaroo, Oncore by Clare Smyth redefines fine dining with its stunning ambience, exquisite menu, and breathtaking views of the Sydney Harbour Bridge. This prestigious restaurant, the brainchild of Clare Smyth—Britain’s first female chef to earn three Michelin stars—offers an unparalleled dining experience that has quickly garnered acclaim as one of Sydney’s top culinary destinations.
A Majestic Setting
Upon entering Oncore, guests are enveloped in an atmosphere that marries sophistication with warmth. The restaurant, perched on the 26th floor, showcases sweeping views of Sydney’s iconic skyline through expansive windows, allowing diners to feel intimately connected to the vibrant city below. The plush, bucket-style dining chairs and carefully curated decor create a sense of luxury akin to a high-end residential apartment, inviting patrons to relax and indulge.
The design elements are thoughtfully integrated, featuring natural motifs that enhance the dining experience. Unique, branch-like fixtures adorned with soft floral lamps gracefully traverse the ceiling, casting a gentle glow over the dining area, which accommodates just 68 guests. This intimate setting ensures that each dining experience feels personal and exclusive, a hallmark of true fine dining.
Culinary Excellence
The culinary offerings at Oncore are a testament to Clare Smyth’s renowned expertise and commitment to sustainability. The menu, which includes both a meticulously crafted set menu and a flexible à la carte option, highlights the finest local produce while celebrating the flavors of Australia. Each dish is a visual masterpiece, exemplifying the restaurant’s philosophy of elevating food presentation to an art form.
Upon arrival, guests are greeted with a charming prelude to their meal—a blizzard of appetizers that showcase the kitchen’s finesse. Delicate tarts, such as the paper-thin creation beneath a “jellied eel” emulsion, are served alongside whimsical offerings like chicken wing lollipops enveloped in aromatic smoke. Each dish is designed not only to tantalize the palate but also to enchant the eye, ensuring that the dining experience is one to be cherished.
One standout dish is the chicken liver parfait, artfully presented under a cloak of madeira gel and served on a gnarly vine cutting, adorned with moss and seasonal flowers. This woodland-inspired presentation merges nature with culinary artistry, encapsulating the essence of Oncore’s philosophy.
A Team of Culinary Masters
At the helm of Oncore’s kitchen is Head Chef Alan Stuart, a New Zealand native with an impressive resume that includes stints in Michelin–starred kitchens around the globe, including Restaurant Gordon Ramsay and Eleven Madison Park. Under his leadership, the kitchen operates with precision and creativity, crafting dishes that reflect both innovation and tradition.
Supporting Alan is Restaurant Manager Michael Stoddart, whose extensive background in luxury hospitality—having led front-of-house teams at esteemed venues like Bennelong at the Sydney Opera House—ensures that service at Oncore is as impeccable as the cuisine. The entire team is dedicated to delivering a seamless dining experience, where every detail is attended to with care.
A Wine List to Remember
Complementing the exquisite menu is Oncore’s remarkable wine list, boasting approximately 800 selections and over 3,000 bottles housed in a meticulously curated cellar. The collection features a celebration of Southern and Northern Hemisphere wines, with an impressive array from renowned regions such as Bordeaux and Burgundy and a distinguished selection of Australian wines. Each choice is thoughtfully paired to enhance the flavours of the dishes, allowing guests to immerse themselves in the culinary journey fully.
The Oncore Bar Experience
Beyond the dining room, Oncore features an elegant bar led by Bar Manager Roean Patawaran. Guests can savour bespoke and classic cocktails crafted from the finest seasonal ingredients, providing a perfect prelude to their meal or a delightful conclusion to their evening. The bar snack menu, curated by Head Chef Alan Stuart, offers a selection of delectable small plates that can be enjoyed alongside sophisticated drinks, further enriching the overall experience.
A Commitment to Sustainability
A core principle at Oncore is the emphasis on sustainable and locally sourced ingredients. Clare Smyth’s commitment to working closely with local farmers and food producers is reflected in the menu, showcasing the extraordinary bounty of Australian produce. This dedication not only elevates the quality of the dishes but also underscores the restaurant’s role in promoting responsible culinary practices.
A Dining Destination
Oncore by Clare Smyth stands as a testament to the art of fine dining, where every aspect—ambience, service, and cuisine—converges to create an extraordinary experience. Recognized as one of the top fifty restaurants in the world by the prestigious La Liste Awards and awarded three Chef Hats from the Good Food Guide, Oncore has firmly established itself as a culinary destination not to be missed.
Reservations are limited, particularly during the festive season, making advance booking essential for those seeking to experience this gastronomic marvel. As the only international venture of the acclaimed Clare Smyth, Oncore promises a dining experience that is not only luxurious but also deeply memorable, inviting patrons to indulge in the finest that Sydney has to offer.
Written by: Tripti Gupta
Published: 17th October 2024