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Bastille Week at Silvesters

In honour of Bastille Day, Silvester’s award-winning contemporary restaurant is going French for just five days.

Between 10 and 14 July, limited-edition French offerings will be crafted by none other than Michelin Star-experienced Parisian chef, Raphael Szurek. The week will be a tribute to renowned French chef Paul Bocuse, under whom Raphael was trained through his apprenticeship.

The exquisite items will form a six course French degustation like no other for just $80. Featuring a langoustine salad, Burgundy escargot (snail), a soup featuring foie gras, organic truffled chicken, Crepes Suzette and more. The degustation can be paired with one of the over 100 premium, sommelier-picked wines available on the evening.

Many of the dishes are crafted in the signature style of Paul Bocuse, including the “V.G.E” soup. The soup is served with a special crust top seal, just as Paul Bocuse served to the French president at the time. When the bewildered French president asked how to eat it, Bocuse said “break the crust,” which also means “dig in” in French today.


Chicken Liver Pate
Truffle, Brioche

Baked Burgundy Snails
Garlic & parsley butter

“V.G.E” soup
Beef consommé, foie gras, truffle, vegetables “Matignon”

Leather Jacket Fish Cheeks “Meuniere”
Kohlrabi, Beurre Blanc

Slow Cooked Corn Fed Chicken
Macaroni gratin, morels sauce

Crepes Suzette
Caramel, Grand Marnier



1 Bulletin Pl, Sydney NSW 2000, Australia


Tuesday 10 July 2018 from 5pm to 10pm
Wednesday 11 July 2018 from 5pm to 10pm
Thursday 12 July 2018 from 5pm to 10pm
Friday 13 July 2018 from 5pm to 10pm
Saturday 14 July 2018 from 5pm to 10pm


4 course menu: $60.00
6 course menu: $80.00

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