It’sclearthatCoreis noordinaryfine-dining
restaurant.It’sa fine-diningrestaurantformoderntimes.
“I’veseena majorshiftintheconceptoffine
dining;I haveseenit becomemoreengagingand
genuine,”saysSmyth.“AtCore,wewantedtostrip
awayallofthethingsthatpeoplefoundpretentious
andintimidatingaboutfinedining.It’saboutmaking
peoplefeelcomfortableandat homeintherestaurant.
Whetherit’swritingwordsonthemenuthatpeople
recognise,havingapproachablewinelists,friendly
sommeliers,a real,genuinewelcome,nodresscodes...”
Thisrelaxedandcontemporaryapproachtofine
diningwillbetransportedacrosstheglobeandfunnelled
intoSmyth’snewvenue.LikeCore,herSydneyrestaurant- whichremainsunnamedfornow– willooze
sophisticationinanunderstatedandapproachableway.
Therestaurantwillcometolifeinsidethesoon-to-be
completeCrownbuildinginBarangaroo.Inthemain
diningroom,a light,cloud-likecolourpalettewillbe
accentedwithpolished-brassaccentsandnatural
greenery,whiletheadjacentbarwillboasta morecasual
scheme,withjeweltonesandsoft,welcomingtextures.
Bothspaceswillsoakupuninterruptedviews
oftheiconicHarbourBridgeandOperaHouse.
However,Smythwon’tbetakinginthebreathtaking
vistas;herfocuswillbeontheplateandputting
a spotlightonlocalAustraliangrowers.
“Thephilosophyofmyfoodis verymuch
inspiredbytheproducersandthenatural
environment,”saysSmyth.“Oneofthethings
wehavenowis a realconnectionwithproducers
andsuppliersina wayyoudidn’thavebefore.
“It’sreallyaboutfindingsomeonewhois
passionateaboutwhattheydoandthenI startto
createthedish,ratherthantheotherwayaround.
Wewanttofollowthatstoryallthewayfromthe
producerthroughtothechef.Wealsoputa bit
ofourowncultureandhistoryintothefood.”
Smyth’sdeeprespectforingredientsandthose
whogrowit stemsfromherupbringing;herfather
wasa dairyandbeeffarmer,whileherauntyand
unclegrewpotatoes.“Farmingis 365daysa year,
24 hoursa day,”shesays.“Todoit inanethicalway
andtolookaftertheenvironmentandthelandis
soimportant;it requiresgenerationsofknowledge.”
InadditiontoSmyth’snewrestaurant,Nobuand
a handfulofbelovedAustralianchefs,suchasRoss
andSunnyLusted(TheBridgeRoom),andAlessandro
Pavoni(Ormeggioat TheSpit)areduetoopenvenues
at CrownSydneyearlynextyear.Thenewdevelopment
is aimingtobethecity’shottestdininglocation.
“TherestaurantinSydneyis thenextstepformy
team.It’ssuchgreattimingandweareallreadyfor
a newchallenge,”saysSmyth.“Wecan’twaittowork
withnewsuppliersandcreatesomethingnewand
vibrant.Australiais a food-lovingnationandhassuch
amazing producers – it’s a very exciting place to be.”●
Clockwisefrom
left:Highland
wagyubeefand
Porthillyoysters;
a dishbeing
platedupfor
service;Chef
ClareSmyth
outsideher
restaurant,Core,
inLondon’s
Notting Hill.GOURMET TRAVELLER 59PHOTOGRAPHY FOOD STORY MEDIA LTD.