Crown Casino, Barangaroo NSW
Photo credit Jason Loucas
Clare Smyth is the first and only British female chef to hold three Michelin stars for her London restaurant, Core, and you can now experience her first and only international restaurant, Oncore by Clare Smyth, at Crown Casino in Sydney.
Overlooking one of the most breathtaking views of Sydney Harbour from level twenty-six of Crown Sydney, the outstanding delivery of fare has resulted in recognising Oncore as one of the top fifty restaurants in the world from the prestigious La Liste Awards and has been awarded three Chef Hats from the Good Food Guide Awards.
The menu at Oncore features a selection of Core’s classic dishes, including the unexpected yet celebrated centrepiece of Smyth’s London restaurant, ‘Potato and Roe’. This signature dish, which pays homage to Smyth’s farming childhood in Northern Ireland, gained recognition due to her desire to combine sophisticated cooking with the simplicity of style.
Clare grew up on a farm in Northern Ireland, where her passion for food and nature began. Early in her career, she trained in some of the most celebrated kitchens in the world, including Alain Ducasse’s Le Louis XV in Monaco. She also worked under Gordon Ramsay for 13 years, where she was Chef Patron before opening Core by Clare Smyth in Notting Hill in 2017.
Clare has received numerous awards and accolades, including the World’s Best Female Chef award by The World’s 50 Best Restaurants. She is an active member of the international culinary community and has been recognised for her services to the hospitality industry with a Member of the Order of the British Empire (MBE) in 2013.
Clare said, “I named my first restaurant ‘Core’ as it is from the heart, a seed of something new, and has strong ties to nature. As the Sydney restaurant builds upon the success of Core, it seemed fitting to call it ‘Oncore’ — a play on the word ‘encore’ meaning a follow-on performance demanded by the audience.”
Recreate Alan Stuart's signature recipe -
KING GEORGE WHITING with lemon ironbark, saltbush & macadamia purée
on P.146 in the 2024 edition of Flavours of Australia.
Flavours of Australia
- 92 signature recipes from top Aussie Chefs
- 200 stories about the best chefs and places to eat and drink around Australia
Read the stories of some of Australia's most decorated chefs and rediscover some of our oldest family institutions. Recreate your favourite meals at home and relive your most memorable food experiences with signature recipes from our most coveted restaurants and identities.