A Tasmanian Feast for one night only! 
Five courses crafted from Tasmania's best ingredients and produce, paired with their finest wines and spirits. 

What: A Tasmanian Feast 
When: 21st March 2018, 6:30pm – late.
Where: Silvester's Restaurant
Link: https://www.facebook.com/events/378225682973805/

IN A NUTSHELL 

Experience the best of Tasmania's food and wine at the chef-hatted, multi-award-winning Silvester's Restaurant.

Five exquisite courses will be crafted from the finest Tasmanian ingredients by our Michelin Star-experienced chef, Raphael Szurek. Each course will be paired with some of Tasmania's most awarded wines and spirits.

Plus, with a vibrant open kitchen at the heart of the dinner, you'll be immersed in the action!

THE FOOD

Each of the five courses of the dining experience will be a unique showcase of a range of Tasmania's freshest seafood, meats, cheeses, native ingredients, and more. From Tasmanian Oysters to Blue Eye Trevalla Tartar, from Cape Grim Beef to Bay of Fires Cheddar. Each impeccably presented item will be crafted with contemporary techniques and a global twist.

THE WINE & SPIRITS

The courses will not only be paired with a selection of Tasmania's best drops, but also a range of the state's most awarded spirits and brews.

Dinner will start with Hartshorn Vodka matched with oysters and finish with Sullivan's Cove Double Barrel Whiskey paired with blackcurrant-infused figs, native Tasmanian peppers and honey.

The main courses will be paired with three premium Tasmanian wines including the Hughes and Hughes Sauvignon Blanc 'Barrel and Skins,' named 'Best New Winery of 2019'.

THE CHEF

International Chef de Cuisine extraordinaire, Raphael Szurek, was trained under renowned celebrity French chef, the late Paul Bocuse. He further mastered his culinary craft across multiple Michelin Star restaurants across several continents, to develop his unique signature style. Raphael combines traditional French cooking standards with unexpected global flavours and techniques to present a creative and intriguing take on contemporary cuisine.

Raphael is also a food photographer and stylist, with his plating often described as “a work of art.”

A sneak peek: @raphael_szurek 

“This is a journey to Tasmania. It features some incredible products such as the award-winning Bay of Fires cheddar, Meander Valley dairy products, native Tasmanian pepper, Little Joe's beef and fantastic seafood exclusively sourced for this dinner."

They will be given the “Silvester's” touch; simple but elegant to showcase their amazing flavours. Each dish will be paired with a carefully selected Tasmanian wine and spirit to create a gourmet evening.” – Raphael

THE RESTAURANT

Silvester's is a multi-award-winning, 5-star, spectacularly designed restaurant. The restaurant's contemporary Australian menu presents a unique global infusion, crafted from the freshest Australian produce. With a front-row seat to a vibrant open kitchen at the heart of the restaurant, Silvester's provides a truly immersive dining experience.

Silvester's has won at the LUX Restaurant & Bar Awards, the prestigious TAA Awards, as well as having been awarded a 'Chef Hat' by the Australian Good Food Guide (AGFG) this past year alone.

TASTE OF AUSTRALIA

The Tasmanian Feast will be part of the year-long Taste of Australia series, showcasing the unique and signature food and beverage offerings of each of Australia's six states over 2019. Each state and their best produce, wine and products will be showcased with unique, exciting activations throughout this period.
….. 

PRICING & BOOKING 

Ticket cost: $119/person – all inclusive. 

Bookings:

• Online: http://bit.ly/tasmaniandinnertickets
• Email: reservations@silvesters.com.au
• Phone: 02 9259 7330

LINKS

Website: https://silvesters.com.au/tasmanianfeast/

Facebook: https://www.facebook.com/events/378225682973805/  

Ticketing: https://tickets.myguestlist.com.au/v25c63aaa244c2a/the-tasmanian-feast-taste-of-tasmania/  

THE MENU 

Welcome drink:

Josef Chromy Sparkling Wine
Cape Grimm still/sparkling water

The courses:

Tasmanian Oysters / Bloody Mary... with Hartshorn Vodka

Blue eye Trevalla tartar / coconut / chilli ... with Hughes and Hughes Sauvignon Blanc 'Barrel and Skins'
^ Named 'Best New Winery 2019'

Cape Grim Beef / charcoal/ mustard ...with Sailor Seeks Horse Pinot Noir

Bay of Fires cheddar / quince / plums ...with Clarence House 'Reserve' Chardonnay

Figs / blackcurrant / native pepper / honey ...with Sullivan's Cove Double Barrel Whiskey/Moo Brew Dark Ale


Note to editors 
For all media enquiries please contact: 
Ace Mamun 
Marketing & Communications Manager, Marriott Sydney

ace.mamun@marriotthotels.com 

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