Clare Smyth preparing a lunch at Oncore by Clare Smyth. Photograph courtesy of HexClad. Since opening in 2021, Oncore by Clare Smyth has established itself as a standout in Sydney’s dining scene, renowned for its innovative dish presentations, sleek interiors, and sparkling views of the Harbour Bridge. Its iconic location, and menu that reads like a line-up of some of the country’s finest ingredients — Murray cod, Port Phillip abalone, Western Australian marron — feels so inherently Australian, making it hard to believe that Smyth is not one of our own.
The Northern Irish chef Clare Smyth is internationally celebrated for her three Michelin-starred restaurant Core by Clare Smyth, which she opened in London in 2017. Oncore is her sequel restaurant, and if Australia had a Michelin-star system, it would likely earn the same global status as its sister. But Smyth is no stranger to accolades, she was appointed Member of the Order of the British Empire (MBE) in 2013 for her contributions to the hospitality industry and was named the world’s best female chef by the World’s 50 Best Restaurants in 2018. More recently, she joined pioneering cookware company HexClad’s ‘Culinary Council’ as their newest ambassador, alongside a prestigious group of chefs including Gordon Ramsay, Paul Ainsworth, Nancy Silverton, and Dominique Crenn.
When she was off the pans, T Australia had the chance to catch up with her to discuss where she’s dining in Australia, learn about some exciting new updates coming to her Sydney restaurant, and get a special recipe for her Bilinis and Smoked Salmon Rillettes to try at home.
Presentation is a significant aspect of your culinary creations. How has your approach to your craft evolved since you first started cooking?
“The older I get, the more I appreciate simplicity in my cooking because I am always trying to very much respect every ingredient and let them speak for themselves. I’ve learned to create dishes that are pure and refined, where every ingredient has a purpose and a voice.”
Are there any restaurants you particularly enjoy visiting when you come to Australia?
“Neil Perry’s Margaret Restaurant in Sydney, the French bistro Vue de Monde in Melbourne, Sydney icon Quay, Lennox Hastie’s Firedoor, and Matt Moran’s Aria overlooking the Sydney Opera House.”
Are there any upcoming changes to the menu at Oncore that we can look forward to?
“Yes, we are constantly evolving the menu and developing new dishes. Most recently we launched mini versions of the main restaurant dishes in the bar a new mini tasting menu, which can be paired with savoury cocktail pairings giving people the opportunity to dine in a more casual way.”
Clare Smyths’s Blinis and Smoked Salmon Rillettes
Ingredients for bilinis
62gr flour
62gr buckwheat flour
4gr salt
190gr milk
12gr fresh yeast
1 egg yolk
2n egg whites
Method
1. In a small sauce pan warm the milk, add the yeast until it dissolves.
2. Mix all the dry ingredient together in a bowl, add the milk and yeast mixture then whisk in the egg yolk.
3. In a separate bowl whip the egg white to soft peaks and fold in the flour mixture.
4. Cover the bowl and leave in a warm place for 1 hour then transfer to a bottle.
5. Place a non-stick pan on a medium heat add a small amount of butter, then pipe out 3cm rounds of the
mix into the pan allow to lightly colour then turn them over lightly colour again then they are ready to
serve.
Ingredients for the smoked salmon rillette
300gr salmon fillet
150gr smoked salmon fillet finely cut
2 shallots, finely chopped and washed
1 lemon, zested and juiced
20g small gherkins
20g small capers, rinsed and chopped
20g dill, chopped
10g flat leaf parsley
100g creme fresh
Salt and pepper to taste
Method
1. Season the salmon with salt and pepper and place under the grill skin side down, until cooked then using a fork flake the salmon into a bowl.
2. Once cool add the smoked salmon, shallot, gherkin, capers, parsley and dill.
3. Add the creme fresh, lemon zest mix well and then season with salt, pepper and lemon juice.
4. Place in a serving dish ready to eat with the warm blinis.
