Clare Smyth moves beyond her Core project

Published 30 January 2020

Great news for Australia after months of sad headlines: the internationally renowned restaurateur Clare Smyth is heading to Sydney for her next project. Smyth, the only female chef to have held three Michelin stars in a UK restaurant – when she headed up Restaurant Gordon Ramsay on Royal Hospital Road – is the first in a series of announcements of Crown Sydney’s culinary line-up.

Smyth opened her own restaurant in London, Core by Clare Smyth, in 2017. The restaurant has since won critical acclaim, including two Michelin stars, and Smyth being was named the world’s best female chef award by The World’s 50 Best Restaurants.

Set to open in February 2021, Smyth’s Australian opening will seek to replicate Core’s focus on natural, sustainable food, highlighting the bountiful produce that the country has to offer.

The restaurant will be one of 14 restaurants and bars, alongside 349 hotel rooms and suites, a pool and spa offering and luxury residences in the Crown Sydney development. Designed to showcase the best talent in the Sydney food scene, the remainder of the line-up will be revealed in the coming months.

Crown Sydney COO Peter Crinis comments “Partnering with a chef of Clare’s calibre is a huge coup for Sydney’s restaurant scene and our standing as a food destination- and I’m confident her restaurant will be embraced by Sydneysiders and visitors alike.”

“Crown Sydney is creating a world-class dining destination for the city, and I am thrilled to have my first Australian restaurant in this amazing location overlooking one of the most beautiful sites in the world” says Smyth.

She adds “With this new restaurant I wish to build upon the success of Core. Having lived and travelled in Australia early on in my career, it feels like a home away from home and the perfect location for the restaurant. I look forward to spending a lot of time there further exploring its food and wine regions to create our menu which will showcase the best produce sourced from Australia’s most dedicated farmers and food producers.”

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