Share some Sydney stories over a beer or two

 

One of Sydney's oldest and most storied pubs, Customs House Bar, is inviting both locals and visitors to raise a glass to history with the launch of Taps & Tales: Stories Brewed Since 1846, an immersive beer tasting experience celebrating nearly 180 years of hospitality at Macquarie Place.

Running every Wednesday (11.15am) and Saturday (2.15pm), Taps & Tales is a guided 30-minute tasting and storytelling experience, open to Marriott Bonvoy members, with guests able to join for free to participate.

Set in the heart of Circular Quay, close to the Sydney Opera House and Harbour Bridge, the venue has welcomed guests since 1846. 

Originally the Customs House Hotel before evolving into what is now known as Customs House Bar, one of the city's most iconic hospitality destinations, Taps & Tales brings this history to life through a curated blend of beer tasting and storytelling.

Taps & Tales is promoted as offering guests a journey from the heritage of Macquarie Place, home to relics from the First Fleet and Sydney's first street lamp. 

From sailors and customs officers to city workers and legendary figures such as Sir Charles Kingsford Smith, whose aviation ambitions are "rumoured" to have been planned over a pint within these very walls, every sip comes with a story.

The experience also explores the venue's preserved heritage features, including its heritage‑listed marble bar and striking Victorian Italianate façade, while enjoying a guided tasting of the signature CHB Lager, crafted to reflect the bar's history and character.

“Taps & Tales was created to offer something truly distinctive - an experience where guests don't just enjoy great beer but connect with the stories that have shaped this venue for generations,” said Roman Kristek, director of food and beverage at Sydney Harbour Marriott.

“It's a celebration of Sydney's heritage in a way that feels authentic, engaging and distinctly local."

Bookings are available at customshousebar.com.au

All change at leading Sydney hotel restaurant

There's a new chef, a new menu and a new vibe at Silvester's at the Sydney Harbour Marriott at Circular Quay.

Indian-born Abhi Dey, fresh from stints at two New Zealand culinary hotspots, is the new head chef.

Prior to arriving in Australia last month, he was working at Harbour Society, the flagship restaurant of chic boutique hotel SO/ Auckland by Sofitel, and prior to this at The Sugar Club at Skycity, where he was head chef after the departure of the chef/founder Peter Gordon.

Dey, who has also done a stage at renowned Bangkok eatery Gaggan, has just launched his new menu, which focuses on cured meats, fresh seafood and prime meat cuts.

The a la carte choices include freshly shucked oysters with gooseberry; king prawns with lemon butter and chilli, and mains including Murray cod with avocado and whey butter.

There us also a seasonal five-course ‘chef’s selection’ menu that will feature a range of dishes including Spencer Gulf kingfish served with persimmon, lemon myrtle and almond fraiche; dry-aged Wollemi duck with Davidson plum ketchup and beetroot, and Margra lamb rump with black garlic, wood ear mushrooms and bone marrow.

“The provenance of ingredients and seasonality is an important part of our philosophy at Silvester’s," Dey says. 

"We are working with some of Australia’s most respected producers. Our commitment is to
the farmer and we love sharing the story behind each dish. This allows us to take guests on that journey
when they dine with us.”

Silvester’s is open for dinner Thursday to Saturday from 6pm. See www.silvesters.com.au.

# Silvester's Restaurant is named after the Silvester’s Brothers, two of Sydney’s early butchers, who traded on the corner of Pitt Street and Bulletin Lane in the early 1900s.

Images: Steven Woodburn