Menu to Taste

Oncore by Clare Smyth

Modern Australian/British · Sydney · Chef Clare Smyth

Awarded three Chef Hats by the Good Food Guide, Oncore by Clare Smyth in Sydney offers modern British and Australian fine dining. Created by chef Clare Smyth on level 26 of Crown Sydney, the restaurant features her signature Potato and Roe served alongside views of Sydney Harbour.

Level 26, Crown Sydney, 1 Barangaroo Avenue, Barangaroo NSW 2000, Australia, Sydney

  • Three Hats

Menu

Wines

  • 2023 Chenin Blanc Old Vines, POUR by CORE, South Africa (18)

Cocktails

  • Málaga Ariyanas Naturalmente Dulce, Bodegas Bentomiz (20)
  • 202 4 Etna Bianco Superiore, Contrada Volpare, Maugeri (2)
  • 202 3 Malbec Auténtico Bodega Colomé (20)
  • Carcavelos Casa Mandel Boullosa, Howards Folly (500ml) (3)
  • Non 1 Salted Rapberry & Chamomile (750ml) (8)
  • 201 1 Vega Sicilia Unico, Ribera del Douro, S pain (2500)
  • 202 4 Albariño Etiqueta Ámbar, Granbazán (14)
  • 20 13 Nuits -Saint -Georges, 1 cru ‘Aux Thorey’, François Feuillet (36)
  • Seaweed & Whiskey (28) — Butter-washed whiskey, sherry, kelp, sea lettuce, cardamom.
  • East & West (28) — Signature cocktail. Four Pillars Rare gin, Nadeson Collis Inception Sparkling, Tsuru-Ume yuzushu, rosemary, lime and yuzu.

Tasting Menu

  • Dinner Tasting Menu (220) — d **Marron** with wasabi; pea and rose geranium; **Murray Cod** with smoked mussels; red apple; cabbage and cider; **'Lamb Carrot'** with braised lamb and sheep's milk yoghurt
  • 4-Course Mini Tasting Menu (150) — Bar menu mini tasting featuring Kingfish, Potato and Roe, Tathra Place Duck, and Strawberries and Cream.
  • Bar Tasting Menu (150)
  • The Beginning - Tasting Menu (220) — Complete 11-course tasting experience featuringes like Potato and Roe, Murray Cod with Sydney Rock Oyster, and Surf and Turf with Blackmore Wagyu.

Dishes

  • Tathra Place Duck (60) — King brown mushrooms, smoked duck egg and Madeira.
  • King George Whiting (50) — Green sauce, lemon ironbark, saltbush and macadamia.
  • Lamb Carrot (45) — Braised lamb and sheep's milk yoghurt.
  • Potato and Roe (45) — Seaweed beurre blanc, herring and trout roe.
  • Strawberries and Cream (30) — Rose and lemon verbena.
  • Core Apple (20) — Signature dessert. Toffee and LOBO cider brandy.
  • Sturia Caviar Supplement (12) — Premium Sturia caviar addition to any dish.
  • Smoked Macadamia Nuts and Saltbush (12) — House-smoked macadamia nuts with native saltbush.
  • Chicken Liver Parfait and Madeira (12) — Silky chicken liver parfait with Madeira jelly.
  • Pea and Mint Gougère (10) — Cheese puff with fresh peas and mint.

The Experience

A formal room with an urban view. The meal is structured around a tasting menu and a wine pairing. A good fit for celebrations.

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