Silvereye Restaurant

Ok. So it’s expensive. So it offers 17 courses. So the chefs go foraging.
Was DEFINITELY impressed by this place. The staff were awesome and had no airs abt them like a lot of establishments in this category. The sommelier was impressive with his suggestion and ability to join our girlie banter.
The food was explained and despite the number of courses, was puuuuuuurfectly put together that one is not stuffed by the end. Something other restaurants have failed at when doing a degustation menu. Loved the feeling of not needing to roll home.
Have I mentioned the unisex bathrooms? Was a little shocked at the first one I chose that had big windows looking down onto Parramatta Road. But as night fell, I just wanted to keep visiting.
The ambience and spaciousness of the layout is well done.
Instead of placing a candle in one of the desserts, as we advised of our special birthday guest, they brought out a purple potato w a candle in it. Could not have asked for a better finish. Except we got one. A non rushed tour of kitchen despite the staff packing up, they were still willing to entertain us. Talk abt great staff attitude! No one can teach his stuff. Obviously the staff has their own passion abt food. Love love love it!

Had the full degustation with paired wines. A nice balance of 7 snacks and 9 plates for a total of 16 courses. Wines were an eclectic mix of old and new world and generally perfectly matched.
Funky fit out with fully exposed kitchen. Chefs explain each course and sommelier knows his wines.
Recommended

Where to start… really funky restaurant, excellent wait staff, the wine was great and the food was ok.
It’s a set menu with choices of either 10 or 17 courses. (many of the courses are 1 mouthful ‘snacks’). For the price ($ 900 for 4) we were probably a little disappointed. Admittedly, we only opted for the 10 course meal but most of us came away still a little hungry. (at one point one of our friends asked for some bread because she was a little hungry — which they don’t serve!)
For me I’d say of the 10 courses I had I’d call 3 of them great, 2 really good, 3 so-​so and 1 – 2 genuinely disappointing.
I do really like what they are doing, serving in tins, tours of the kitchen, super-​funky décor — all really good — and maybe we were just all hungry but 1 – 2 slightly more substantial dishes would have been great for us.