Celebrated British Chef Clare Smyth Set To Open Her First International Restaurant At Crown Sydney Next Week

Ria Lawrence Ria Lawrence - Staff Writer


Dining out after months of being homebound has almost become a novelty in itself. And with restaurants around the city upping the ante with decadent menu offerings and some pretty sweet interiors, we’re spoilt for choice. Adding to the list is a dining experience which is unlike anything we’ve been privy to here in Sydney. One of the world’s most celebrated chefs — Clare Smyth — is bringing her first international restaurant to the Harbour City. Oncore by Clare Smyth is primed to be as iconic a culinary adventure as it gets and it opens its doors to the public next week.


Oncore by Clare Smyth

The highly awaited launch of Oncore follows a number of roadblocks owing to the delta outbreak and consequent lockdowns. Perched on level 26 of Crown Sydney — the fine dining experience offers sensational food along with spectacular views of the Sydney Harbour. Even better, it will feature Australian elements with a special focus on sustainability and local produce.

Oncore pays homage to Smyth’s Notting Hill restaurant Core which was hailed for its attention to detail, tasteful décor and an overall outstanding dining experience earning her three Michelin stars — the first woman in the UK to bag the coveted honour.

“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 says.


The Oncore menu will feature a selection of Core’s classic dishes including the much-loved highlight of Smyth’s London restaurant, ‘Potato and Roe’ — a sublime, slow-cooked Charlotte potato topped
with smoked trout and herring roe, served with beurre blanc. The potatoes for the celebrated dish will be supplied by farmers from the Southern Highlands.



Sydney favourites are also on the menu, such as ‘Beef and Oyster’ that features Wapengo or Wagonga oysters teamed with Shiro Kin full-blood Wagyu reared in NSW and South-East Queensland. Also on offer are some of Australia’s finest wines as well as wines from Bordeaux, Burgundy and other parts of the world along with an elegant cocktail bar.

The Oncore team will be lead by Head Chef Alan Stuart, who first worked along with Smyth in 2012.

Bookings are now open. Find more information here.

(All images: Supplied/ Oncore by Clare Smyth)

More info:

What: Oncore by Clare Smyth
Where: Crown Sydney, Level 26/1 Barangaroo Ave, Barangaroo
When: Opens Thursday, November 18


Food & Drink