Sam Miller | Silvereye

Sam Miller, a former executive sous chef at Noma, has opened his new restaurant, Silvereye, in Australia.

Sam started his career in England, working in restaurants across the country before settling in at Le Champignon Sauvage in Cheltenham, where he worked for two and a half years. In 2009, Sam began his journey with Noma where he progressed from chef de partie to executive sous chef.

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He has now embarked on his own adventure. The menu at Silvereye features mostly natural produce, mainly focusing on vegetables. Also herbal, vegetable and floral elements are infused with Australian ingredients to adapt classic northern European dishes. Traditional techniques such as pickling, fermenting, salting, curing and smoking hold strong importance within the menu, which is offered in two different sized tasting samples. The choice between seven and eleven courses, which will be updated regularly, begin with snack dishes, before

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moving on to vegetable, fish and meat courses followed by a spread of desserts. “I’m excited to be opening my first restaurant in Australia. For one thing, the weather is magic and during the past year I have spent living here I have been amazed by the different ingredients to what I’ve worked with in the past.” Sam said.

Restaurant manager James Audas, who met Sam whilst also working at Noma, has brought front of house expertise alongside a vast bank of knowledge about wine to Silvereye. The drinks list is very minimalistic, utilising young European and Australian producers such as like Gentle Folk, Chapter Wines and CRFT. A non-alcoholic drinks pairing will also be an option, featuring vegetable and fruit juices as well as tea infusions such as watermelon and bergamot soda. The Silvereye restaurant is situated on the second floor of the boutique The Old Clare Hotel in Chippendale, Sydney, and is open five days a week; from Tuesday to Saturday.

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