First pictures of the new Charvet heavy-duty cooking suite which forms the heart of the kitchen at Oncore, Clare Smyth’s second restaurant opening in Sydney.
Photos kindly provided by Core Head Chef Jonny Bone.
The Australian press is calling it “the most anticipated Australian restaurant launch this year”. After COVID-related delays, Crown Sydney has announced Oncore by Clare Smyth will welcome its first diners in early July.
The 26th floor fine diner joins other high-profile restaurants such as Woodcut, a’Mare and Nobu.
New Zealand-born and raised Head Chef Alan Stuart will lead the Oncore team. He worked with Clare in 2012 at Restaurant Gordon Ramsay and has since worked in Daniel Humm’s three Michelin star Eleven Madison Park in New York and Bjorn Frantzen’s three Michelin star restaurant Frantzen in Stockholm.
Find out more about this stunning hotel here: https://www.crownsydney.com.au/indulge/oncore-by-clare-smyth
Range Spec: Charvet bespoke range, manufactured in two pieces and welded/polished on site.
- 1800 wide x 3500 long
- GN 2/1 gas oven
- 2 X bains marie 1 GN
- 1 X 4.8 kW Salamander
- 4 X open gas burners
- 4 X 2/1 Solid Tops 550×600
- Two food warming drawers under solid top/bains marie section
- Space for Robata grill
- GN 2/1 cupboard
- Double flue and pot shelf Chrome fittings